Category Archives: Soup

Leek & Beet Top Soup

Leek & Beet Top Soup – Good Hot or Cold

Leek & Beet Top Soup

It's June here where I live, and it's hot out. Thankfully we have a wonderful air conditioning unit which keeps it nice and cool inside our home. My mom has been with us going on 10 months and today she told me she was thankful for her cool room. But I digress… even though it's hot, I'm still making soup. On the stove top. I should really rethink that… our electricity bill is high enough without making the house warmer by cooking soup. The slow cooker is an awesome option at this time of year since I can let it cook out on the porch and it doesn't heat up the house. Note to self: Use the slow cooker more often.

Today I made a soup that I really like. It reminds me of potato soup, just a little bit, even though there are no potatoes in it. Coconut milk [affiliate link] gives it a creamy look and taste with only a slight coconut flavor.

This soup is good hot, or cold. It's especially refreshing cold, when it's hot out! 🙂

Leek & Beet Top Soup

Start 4 cups broth boiling in a large pot.

Slice the root end off the leeks and discard. Remove the top 4″ of the green end of the leeks. Clean carefully, making sure to look through all layers for dirt. Slice thinly, about 1/8″ thin, add to the broth.

Chop garlic into thin slices and place in the pot with the leeks and broth. Cover and cook for 20-30 minutes.

Remove stems from beets. Set leaves aside. Slice stems into 1/4″ pieces. Add to the broth. Cover and cook 20-30 minutes.

Cut beet leaves into thin strips, add to the pot. Add parsley flakes, granulated garlic, salt and black pepper.

Cook 20 minutes.

Remove from heat, add one can of coconut milk. Stir together.

Add spices to the pot of soup if you wish, or you could add them individually. I added 1/4 teaspoon of Ajika Organic Chicken Tikka Masala (Amazon affiliate link) to mine. Curry powder would work as well.

This post has been included at Gluten-Free Wednesdays and Fat Tuesday!

Leek & Beet Top Soup
Author: 
Recipe type: Vegetable Soup
Cuisine: Indian
Cook time: 
Total time: 
Serves: 6
 
This soup is light and flavorful. It reminds me of potato soup, although it does not include potatoes.
Ingredients
  • 4 cups chicken stock (or 2 cups strong broth + 2 cups water)
  • 3 leeks, carefully cleaned and sliced thin (remove top 4" of the tough green stems)
  • 7 cloves garlic, sliced
  • beet tops/greens from two bunches of beets separated into leaves and stems
  • 1 tablespoon parsley flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can coconut milk (my favorite is Natural Value's organic)
  • optional: curry powder or Chicken Tikka Masala spice (only use if you like)
Instructions
  1. Start 4 cups broth boiling in a large pot.
  2. Slice the root end off the leeks and discard. Remove the top 4" of the green end of the leeks. Clean carefully, making sure to look through all layers for dirt. Slice thinly, about ⅛" thin, add to the broth.
  3. Chop garlic into thin slices and place in the pot with the leeks and broth. Cover and cook for 20-30 minutes.
  4. Remove stems from beets. Set leaves aside. Slice stems into ¼" pieces. Add to the broth. Cover and cook 20-30 minutes.
  5. Cut beet leaves into thin strips, add to the pot. Add parsley flakes, granulated garlic and salt.
  6. Cook 20 minutes.
  7. Remove from heat, add one can of coconut milk. Stir together.
  8. Add spices to the pot of soup if you wish, or you could add them individually. I added ¼ teaspoon of Chicken Tikka Masala spice to mine. Curry powder would work as well.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Recipe: Delicious Crock Pot Spaghetti Sauce “Soup”

Spaghetti Sauce Soup RecipeUPDATE: Beginning Tuesday January 21st, I have a new e-book available. It's on sale for just $3.97 (regular price $9.97) until February 4th, 2014 and this recipe is included. It's a Community Cookbook. There are 52 winter soup recipes and 24 are GAPS Legal as written (more easily modified). Check my sales page to learn more: Winter Soups.

My mom is getting a little bit better each day. As you know if you are doing GAPS, or traveling on any healing journey, it doesn't happen overnight. The process is often two steps forward and one step backward. Mom wishes she felt good enough to help by cooking the dinner meal but she's not quite there so every day she asks me if I know what I'm going to make for dinner (I definitely need to get more organized!).

I tend to make the same few meals, usually burgers with lettuce buns, a pot of soup, some variation Curried Chicken, and a salad almost weekly, but I've had to change up on some of the meals since Mom has some digestion problems, trouble chewing raw foods and although she has always liked them, she no longer tolerates spicy foods. She is loving all the foods that we eat and has enjoyed looking through my cookbook Beyond Grain & Dairy. She raved and raved about the Cauliflower Crust Pizza that I made last night. She's been on a gluten- and mostly grain-free diet for many decades, and hasn't had pizza in probably 25 years so that was fun.

One day a couple of weeks ago (Mom has been here a month now!) I had hamburger thawing, but wasn't sure how I was going to cook it. If Mom wasn't eating with us, I would probably have made Taco Salad but lettuce doesn't seem to agree with her. Mom asked if she could start it cooking on the stove early in the day and it ended up cooking severals hours until it was extremely tender. I'd asked her to put in a bell pepper and onion. Later after I got home from work we put in tomato paste, diced tomatoes, garlic and some spices.

It was delicious! It tastes like spaghetti sauce but is more like soup so that's why we called it Delicious Spaghetti Sauce Soup! 🙂  We loved it so much that we've been making it once a week. The second batch we put in the crock pot because I figured it would do well in the slow cooker, since we were basically slow cooking on the stove top. I really like using the crock pot in hot weather because I can put it outside on the porch. This saves the house from getting heated up and the air conditioner doesn't have to work double time just to cool everything down again.

This recipe is very simple and quick, and the crock pot does the hard work! For this “soup” we have been mixing in leftover vegetables, or spaghetti squash. In the photo above you can see the sliced mushrooms. It is also quite wonderful all by itself!

Spaghetti Sauce Soup

  1.  Place ground beef into crock pot with bell pepper, onion and water (or broth).
  2. Cook on low for at least 7 hours.
  3. Turn off crock pot and add remaining ingredients. We have not found it necessary to continue heating after adding the tomatoes and tomato paste.
  4. Mix in warm steamed vegetables, if desired.

That's it! We let the dish set for a few minutes before serving.

Recipe: Delicious Spaghetti Sauce "Soup"
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 pounds ground beef (we used 80%)
  • 1 bell pepper, diced
  • 1 large onion, diced
  • 1 cup water or broth
  • 2 cloves garlic, crushed
  • 6 ounces tomato paste
  • 14 ounces diced tomatoes
  • 1 teaspoon sweet basil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 2 teaspoons Celtic salt
  • Optional: ¼ teaspoon Frank's Red Hot Sauce
  • Optional: Steamed Vegetables (for example, any or all of the following: cauliflower, zucchini, mushrooms, onions or carrots) or Baked Spaghetti Squash
Instructions
  1. Place ground beef into crock pot with bell pepper, onion and water (or broth).
  2. Cook on low for at least 7 hours.
  3. Turn off crock pot and add remaining ingredients. We have not found it necessary to continue heating after adding the tomatoes and tomato paste.
  4. Mix in warm steamed vegetables, if desired.

Save
Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Yellow Crookneck Squash and Pea Soup

Yellow Crookneck Squash and Pea Soup

Yellow Crookneck Squash and Pea Soup

One of my coworkers shared the ingredients for a soup she likes to make during the summer. The recipe was given to her by a friend many decades ago.

It is meant to be served cold and I got curious, wondering if there was a proper term for cold soup. We've all heard of Vichyssoise, a cold puree of leaks, potatoes and cream. I found there are a couple others:

  • Okroshka originates from Russia and is a soup made with a mix of raw vegetables, boiled potatoes, eggs [affiliate link] and a cooked meat.
  • Tarator is a Bulgarian soup made from cucumbers and yogurt.

It's made with yellow crookneck squash, onions [affiliate link], garlic and peas. It's very easy to make, and very tasty and refreshing in the hot summer. It has a slight sweet flavor to it, most likely due to the peas. Even though there is no dairy in this soup it has a wonderfully creamy mouth feel.

I hope you will get a chance to try it soon.

Yellow Crookneck Squash and Pea Soup

  • 6 cups chicken stock
  • 4 yellow crookneck squash, sliced in 1″ pieces
  • 1 pound peas
  • 1 large onion, cut into large chunks
  • 6 cloves [affiliate link] garlic
  • Hold back 1 or 2 handfuls of peas. Place them in the freezer.
  • Place the remaining ingredients into a pot and bring to a boil. Reduce heat to simmer.
  • Cook for 20-30 minutes until all the vegetables are fork tender.
  • When the vegetables are done, blend the soup. I prefer to use an immersion blender and leave small chunks of vegetables. Or you can use a regular blender and process until the soup is completely smooth.
  • Refrigerate until completely chilled.
  • When serving, sprinkle a few frozen peas on top. They thaw out very quickly and by the time you get one on your spoon a burst of cold sweet pea goodness pops into your mouth.
  • My chicken stock typically has a lot of fat in it but once I blended the soup the fat did not rise to the top once chilled.

Yellow Crookneck Squash and Pea Soup
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 4
 
This summertime soup is creamy and refreshing served on a hot summer day.
Ingredients
  • 6 cups chicken stock
  • 4 yellow crookneck squash, sliced in 1" pieces
  • 1 pound peas
  • 1 large onion, cut into large chunks
  • 6 cloves garlic
Instructions
  1. Hold back 1 or 2 handfuls of peas. Place them in the freezer.
  2. Place the remaining ingredients into a pot and bring to a boil. Reduce heat to simmer.
  3. Cook for 20-30 minutes until all the vegetables are fork tender.
  4. When the vegetables are done, blend the soup. I prefer to use an immersion blender and leave small chunks of vegetables. Or you can use a regular blender and process until the soup is completely smooth.
  5. Refrigerate until completely chilled.
  6. When serving, sprinkle a few frozen peas on top. They thaw out very quickly and by the time you get one on your spoon a burst of cold sweet pea goodness pops into your mouth.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Easy Delicious Pot of Soup

Get Started On GAPS With This Easy Pot of Soup

Easy Delicious Pot of Soup

Easy Pot of Soup or Homemade Soup Using Your Homemade Stock

  • 8 cups homemade stock (see recipes and more instructions below)
  • 1 chopped onion
  • 2 carrots, sliced
  • 2 cups cauliflower broken into small pieces
  • 2 zucchini squash, peeled and seeds removed (if any viable ones are present) and diced

Bring stock to a boil and add vegetables. Once again bring to a boil, and then lower heat until the soup is on a simmer. Cook for twenty to thirty minutes, testing the vegetables to make sure they are very soft, this makes them easier to digest. Add in the meats and other soft tissues (you may wish to blend the soft tissues first so as to make the soup more palatable). An easy way to make a nice creamy soup is to blend the vegetables and stock, and “soft bits” and then add in pieces of meat to the creamed soup.

More Information on Stock while on GAPS

Dr. Natasha outlines the GAPS nutritional protocol on her website and gives a recipe for Introduction Soup, I'm going to convert that recipe into standard recipe format to make it easier to get started.

Please note there is a difference between meat stock and bone broth. Many people coming to GAPS assume they are making bone broth, but the process which Dr. Natasha describes on her site for making Introduction Soup is meat stock. She has also answered a question regarding meat stock and bone broth in her Frequently Asked Questions page:

When making broth, is there any nutritional difference between shorter cooking times as described in the GAPS book and extended cooking times as recommended by WAPF? What about adding vinegar while cooking?

In the GAPS book I have described how to make meat stock. There is a difference between meat stock and bone broth. Meat stock is made with raw meat on a bone and it needs to be cooked just long enough to cook the meat thoroughly (2-3 hours), so it can be eaten, and so the bone marrow can be taken out of the bone and consumed. The meat stock made this way is usually clear and delicious, with an excellent nutritional value: it is particularly rich in amino acids. Bone broth is made out of bones which can be raw or cooked or a mixture (many people collect cooked bones from their meals, keep them in the freezer and use them for making the broth). In order to leach minerals out of the bones we add vinegar to the water. It is not necessary to add vinegar to the meat stock unless you need it for a particular taste. Bone broth may have quite a different nutritional composition from the meat stock and a different taste. Both are beneficial and should be used in GAPS diet.

 

Dr. Natasha says:

Add some probiotic food into every bowl of soup (the detail about introducing probiotic foods follow). Your patient should eat these soups with boiled meat and other soft tissues off the bones as often as he/she wants to all day.

Meat Stock

  • joints, bones, a piece of meat on the bone, a whole chicken, giblets from chicken, goose or duck, whole pigeons, pheasants or other inexpensive meats. (“It is essential to use bones and joints, as they provide the healing substances, not so much the muscle meats. Ask the butcher to cut in half the large tubular bones, so you can get the bone marrow out of them after cooking.“)
  • water to cover
  • unprocessed salt to your taste
  • about 1 teaspoon whole black peppercorns, roughly crushed

Fish Stock

  • whole fish or fish fins, bones and heads
  • water to cover
  • unprocessed salt to your taste
  • about 1 teaspoon whole black peppercorns, roughly crushed

Basic Chicken Stock Simplified (here I will give you an actual recipe that I use based on Dr. Natasha's instructions)

  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed

Bring to a boil. After one-half hour, remove the scum that risen to the top.

Continue to simmer for 2 to 2.5 hours. Remove the bones and meat to separate bowl, and strain the stock to remove small bones and peppercorns. Separate the meat from the bones and other pieces. Your strained chicken stock can be served to your patient, or you can make your first pot of homemade soup.

Basic Chicken Stock Intermediate (although Dr. Natasha says to start this from the get-go I found it hard to incorporate the “soft bits”, marrow, etc. immediately so I have separated the two basic chicken stocks)

  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed

Bring to a boil. After one-half hour, remove the scum that risen to the top.

Continue to simmer for 2 to 2.5 hours. Remove the bones and meat to separate bowl, and strain the stock to remove small bones and peppercorns. Separate the meat from the bones and other pieces. Your strained chicken stock can be served to your patient, or you can make your first pot of homemade soup.

Here's the intermediate part. Remove all the soft tissues from the bones as best as you can to add to soups. Soft tissues as I understand it are basically anything “soft” that could be blended. Also, cooking the gelatinous soft pieces for a longer cooking period will cause them to completely melt. Take care that you do not include any pieces of bone or hard pieces as you will cause the texture to become grainy which can be unpalatable. Remove bone marrow from bones while they are warm, for chicken bones this would be accomplished by cracking open the chicken leg bones and thigh bones. If they are cooked long enough, they will simply crumble.

Dr. Natasha says about these stocks:

The gelatinous soft tissues around the bones and the bone marrow provide some of the best healing remedies for the gut lining and the immune system; your patient needs to consume them with every meal. Keep giving your patient warm meat stock as a drink all day with his meals and between meals. Do not use microwaves for warming up the stock, use conventional stove (microwaves destroy food). It is very important for your patient to consume all the fat in the stock and off the bones as these fats are essential for the healing process. Add some probiotic food into every cup of stock (the details about introducing probiotic foods follow).

Okay, now it's time for homemade soup using your homemade stock. Dr. Natasha mentions these vegetables specifically:

Recommended Vegetables for Intro Soups

“You can choose any combination of available vegetables avoiding very fibrous ones, such as all varieties of cabbage and celery. All particularly fibrous parts of vegetables need to be removed, such as skin and seeds on pumpkins, marrows and squashes, stock of broccoli and cauliflower and any other parts that look too fibrous. Cook the vegetables well, so they are really soft.”

  • Onions [affiliate link]
  • Carrots (remove skin)
  • Broccoli (remove fibrous parts)
  • Leeks
  • Cauliflower (remove fibrous parts)
  • Courgettes
  • Marrow
  • Squash (remove seeds and in winter squash, the skin)
  • Pumpkin [affiliate link] (remove seeds and skin)

Vegetables to Avoid for Intro Soups

  • Celery
  • Cabbage

It's so easy to make a pot of soup and get started on GAPS. The healing properties of broth are enormous and if you are interested in learning more please go here to read a white paper which will tell you all you ever wanted to know about broth: Traditional Bone Broth in Modern Health and Disease by Allison Siebecker. She defines what broth is, explains the basic method for making it, describes the nutritional content from the connective tissue, bones, bone marrow, cartilage, collagen, gelatin [affiliate link], and then explains the amino acid profile of broth, and she discusses the minerals and macrominerals in broth. She also gives an extensive list of conditions which can benefit from adding broth into the diet. Quite a complex and informative read about broth which I highly recommend.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cod Fish and Mushroom Soup

Cod Fish and Mushroom Soup

Cod Fish and Mushroom Soup

This soup is suitable for Introduction, Stage One.

Cod Fish and Mushroom Soup

  • 1/2 cup scallions (or onions [affiliate link]) finely chopped
  • 8 ounces baby portabella mushrooms, sliced thin
  • 1 cup clear broth
  • 2 cups meat stock (stock which includes the “soft bits” blended well or you can just use clear broth)
  • 1 pound boneless cod fish, diced into 1/2″ chunks
  • 1 teaspoon Celtic sea salt [affiliate link]

Place broth in a pot bring to a simmer, add scallions, simmer for ten minutes.

Add mushrooms, simmer for ten minutes.

Reserve one-half cup of the scallions and mushrooms. Put the remainder into your blender and blend for one to two minutes until fairly well blended. You may still see specks of mushroom.

Add the additional two cups of meat stock, or broth. Heat until at 170°F. Add the cod fish and stir for one minute. Turn off the heat and let the soup sit for 10 minutes.

After ten minutes, remove a chunk of fish and test to see that it is done – you will know this if it flakes when you press on it. If it does not flake, simply turn on the heat for another minute or two until the fish is done.

I tried to find wild caught whole fish to make fish stock, but I was not successful, so I just used chicken broth and chicken meat stock.

Recipe: Cod Fish and Mushroom Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup scallions (or onions) finely chopped
  • 8 ounces baby portabella mushrooms, sliced thin
  • 1 cup clear broth
  • 2 cups meat stock (stock which includes the "soft bits" blended well or you can just use clear broth)
  • 1 pound boneless cod fish, diced into ½" chunks
  • 1 teaspoon Celtic sea salt
Instructions
  1. Place broth in a pot bring to a simmer, add scallions, simmer for ten minutes.
  2. Add mushrooms, simmer for ten minutes.
  3. Reserve one-half cup of the scallions and mushrooms.
  4. Put the remainder into your blender and blend for one to two minutes until fairly well blended. You may still see specks of mushroom.
  5. Add the additional two cups of meat stock, or broth.
  6. Heat until at 170°F.
  7. Add the cod fish and stir for one minute.
  8. Turn off the heat and let the soup sit for 10 minutes.
  9. After ten minutes, remove a chunk of fish and test to see that it is done - you will know this if it flakes when you press on it.
  10. If it does not flake, simply turn on the heat for another minute or two until the fish is done.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mushroom Onion Gravy

Mushroom Onion Gravy Gluten Free Dairy Free

One of the things that worried me, and worries many people is the question of how to make gravy on GAPS. No typical thickeners are allowed. The more usual ones: cornstarch or flour are on the no-no list, but the unusual items like agar agar, arrowroot, and potato starch are, too!

Does a GAPSter just have to learn to live without gravy?

No, you don't. If you can eat onions [affiliate link] and cauliflower, you're going to have gravy, and it will be delicious and nutritious.

I've already shared an Onion Gravy recipe, but this time I came up with one that includes mushrooms. I used baby portabellas and the end result was nice brown gravy. To tell you the truth it could easily pass for Cream of Mushroom soup! I'm serious! The taste and mouth feel was perfect.

This recipe does take two hours to cook in the oven, so plan ahead on a day when you have plenty of time to get it started earlier in the day.

Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy

Mushroom Onion Gravy

  • 3 large onions
  • 1/2 head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4  Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste

Preheat oven to 350°F. Grease a medium sized glass casserole dish. Peel the onions and chop into eight pieces. Rinse cauliflower and break into small florets. Rinse and trim bottoms of seven baby portabella mushrooms. Place all ingredients in the glass dish with 1/2 cup of water. Cover with aluminum foil, or use a lid if your casserole dish has one.

Bake for one hour, remove from oven. Stir ingredients. Replace in the oven and allow to bake for another hour. While the onion mixture is baking, wash and slice the remaining mushrooms. Saute in two tablespoons of butter. Cook down until all liquid is gone.

After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender. The baked portabellas will have a firm texture. Remove from oven.

Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender. Add 1 cup of broth and blend until pureed (1 to 2 minutes). Pour gravy into a saucepan. Continue to puree all the vegetables with stock. Once it is all in the saucepan, add butter and salt to taste. You may also add pepper. Mix in the sauteed mushrooms. Serve while warm.

I love Cream of Mushroom soup, and used it regularly. I am really happy to have a GAPS friendly substitute. Although it is not exactly the same as Campbell's Cream of Mushroom soup, it is a close substitute, and it is gluten free and dairy free. It is much more nutritious as it contains good stock.

This gravy would be delicious alongside beef roast, chicken, topping faux-tatoes, or other vegetables or you could even make a loaf of GAPS-friendly bread, slice it, toast it and make gravy toast.

You'll have to let me know if you try it out. Because of the caramelized onions, this gravy does have a bit of a sweet taste to it, but I thought it was delicious. My husband normally won't eat anything caramelized because he doesn't like sweet on his vegetables, but he loved this. Even my 21 year old who shuns anything “abnormal” thought it was pretty tasty.

Let me know if you try it!

Recipe: Mushroom Onion Gravy Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

My Husband's Best Chili

My Husband’s Best Chili

Hubby's Best Chili

My Husband's Best Chili

  • 2 pounds small white beans, dried
  • 3 pounds round beef
  • 2 large onions [affiliate link], coarsely chopped
  • 1/2 green bell pepper, chopped fine
  • 6 stalks of celery, sliced
  • 1 yellow hot pepper, sliced
  • 3 – 14.5 ounce diced tomatoes
  • 1 -8 ounce can tomato sauce
  • 4 cups of beef broth
  • 1 tablespoon oregano
  • 3 tablespoons cumin ground
  • 3 tablespoons chili powder [affiliate link], mild
  • salt
  • pepper

Sort through 2 pounds of white beans, rinse and drain. Place 12 cups of water in a heavy bottomed skillet and add the beans. Simmer for two hours until the water is almost gone.

While the beans are cooking, fry the hamburger meat. Add the sliced yellow hot pepper to the meat.

Remove the meat from the pan, reserving four tablespoons of fat. Add more fat/butter if you don't have four tablespoons, or if you just need more. Add the onion, celery and bell pepper to the pan. Saute until the onion is just transparent.

Add the cooked vegetables, diced tomatoes, tomato sauce, beef broth and spices to the beans. Simmer on low heat for one hour.

Makes eight quarts.

My husband made this chili before we started GAPS, but he modified it since pinto beans are not legal on GAPS. It was very delicious. My youngest son made cornbread. I found these Almond Flour Green Onion Flecked Biscuits to be a good substitute.

My Husband's Best Chili

Recipe: My Husband's Best Chili
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 quarts
 
Ingredients
  • 2 pounds small white beans, dried
  • 3 pounds round beef
  • 2 large onions, coarsely chopped
  • ½ green bell pepper, chopped fine
  • 6 stalks of celery, sliced
  • 1 yellow hot pepper, sliced
  • 3 - 14.5 ounce diced tomatoes
  • 1 -8 ounce can tomato sauce
  • 4 cups of beef broth
  • 1 tablespoon oregano
  • 3 tablespoons cumin ground
  • 3 tablespoons chili powder, mild
  • salt
  • pepper
Instructions
  1. Sort through 2 pounds of white beans, rinse and drain.
  2. Place 12 cups of water in a heavy bottomed skillet and add the beans.
  3. Simmer for two hours until the water is almost gone.
  4. While the beans are cooking, fry the hamburger meat.
  5. Add the sliced yellow hot pepper to the meat.
  6. Remove the meat from the pan, reserving four tablespoons of fat.
  7. Add more fat/butter if you don't have four tablespoons, or if you just need more.
  8. Add the onion, celery and bell pepper to the pan.
  9. Saute until the onion is just transparent.
  10. Add the cooked vegetables, diced tomatoes, tomato sauce, beef broth and spices to the beans.
  11. Simmer on low heat for one hour.

 

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Chicken Soup My Dear Husband’s GAPS Legal Version

Dh's Chicken Soup

My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his:

  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/2 chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves [affiliate link] garlic, diced
  • 2 Tablespoons chicken grease, or butter

Optional ingredients which may not be GAPS friendly: 2-3 drops Worcestershire sauce, 1/8 teaspooon herbs (marjoram, thyme, basil, parsley [affiliate link]).

Melt the chicken grease or butter into a pot, add garlic, onions [affiliate link] and celery. Saute until onion turns translucent. Add broth, add all other ingredients. Add herbs at the very end. Season with salt and pepper to taste.

 

Recipe: Chicken Soup Dh's Version
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his
Ingredients
  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • ½ cup celery
  • ½ cup onion
  • ½ chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves garlic, diced
  • 2 Tablespoons chicken grease, or butter
Instructions
  1. Melt the chicken grease or butter into a pot, add garlic, onions and celery.
  2. Saute until onion turns translucent.
  3. Add broth, add all other ingredients.
  4. Add herbs at the very end.
  5. Season with salt and pepper to taste.

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Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.