Autoimmune paleo recipe: Butternut and sweet potato soup with carrot, coconut and ginger

It’s been freeeeezing in Cape Town, the perfect weather for soup. But I’m not one to slave over a pot for hours on end – not after SCD anyway! I’m all for quick, easy soups that taste like they’ve been bubbling away for hours…

My sister served us a delicious cauliflower soup yesterday, when she and her husband had the family over for Father’s Day. Feeling inspired, I decided to see what kind of soup I could come up with using ingredients I already had at home, and this was the result.

AIP butternut & sweet potato soup with carrot, coconut and ginger

AIP butternut & sweet potato soup with carrot, coconut and ginger

It’s tasty, filling, easy to make and totally budget friendly 🙂 Plus, K said that it tasted like ‘restaurant quality’, which is high praise considering that a) she hates butternut soups and b) we have amazing restaurants in Cape Town!

This recipe can easily be made SCD-friendly by omitting the sweet potato. Simply add extra butternut.

Butternut and sweet potato soup with coconut and ginger

Yields 3 to 4 servings

Ingredients

  • 500-600g butternut, peeled and cut into chunks
  • 200g sweet potato, peeled and cut into chunks (omit for SCD)
  • 1 medium-large onion, quartered
  • 1 medium-large carrot, sliced into rings
  • 6 or 7 whole garlic cloves, peeled
  • 1-2 tbsp coconut oil
  • Ground cinnamon
  • Dried rosemary
  • Dried mixed herbs
  • Garlic salt
  • Knob of ginger, grated
  • 2-3 bay leaves
  • Salt & a good crack of black pepper
  • 250ml coconut milk or coconut yoghurt

Method

Preheat oven to 200C/390F.

Place all the vegetables (except the ginger) on a roasting tray, drizzle with coconut oil and season with cinnamon, dried rosemary, mixed herbs and garlic salt. Roast for 30 minutes or until soft and lightly browned.

A trick I learnt recently: If you want to know whether your vegetables will taste good after roasting, run your finger along the bottom of the roasting tray after seasoning, and give it a lick. If it tastes good, so will the veg!

A trick I learnt recently: Run your finger along the bottom of the roasting tray after seasoning the veg, and then give your finger a lick. If it tastes good, so will the veg!

Just before the vegetables are ready, place the ginger into a large pot and saute in a little water for 2 or 3 minutes. Add two cups of boiling water, plus the salt, pepper and bay leaves. Add the roast veg along with any juices/seasoning. Bring to a boil.

Allow the vegetables to simmer, covered, for about 10 minutes. Remove from the heat, take out the bay leaves and add the coconut milk/yoghurt. Blend using a stick blender. Add a little extra boiling water if it’s too chunky to blend – I found that I needed another cup or so.

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Add a little extra water if it’s too chunky to blend

Return to the heat for a minute or two before serving.

Slurrrrrrrp! Enjoy 🙂

 

Day 79: Coconut ginger chicken with cauliflower rice

Does it seem like I’ve made a massive leap from soggy broccoli and pureed carrots to proper gourmet meals? Ha! It feels like that to me… but the days have really flown on this diet.

Over the past week I’ve realised that I can actually already make some pretty awesome dishes based on foods I’ve already introduced. That, combined with the fact that I’m slowly introducing the skin and seeds of well-cooked vegetables means that I have much more freedom to create exciting meals.

Tonight, I cooked a delicious chicken dish that I made up from ingredients I can already eat. I can’t actually believe how good it was, so I’m going to share the recipe here.

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Coconut ginger chicken with cauliflower rice

Ingredients

  • 400g skinless, boneless chicken breasts, cut into strips
  • Half a lemon
  • 2 tsp minced garlic
  • 1 tsp fresh ginger, grated
  • 400ml coconut milk (homemade – I made mine ‘lite’ by diluting 1 cup with water)
  • 250g broccoli florets
  • 200g baby marrow, peeled and sliced into batons
  • 2 handfuls cherry or baby roma tomatoes, sliced into halves
  • Handful of fresh coriander, chopped
  • Salt & pepper
  • 1 small head of cauliflower

Method

Season the chicken with salt and pepper and add to a pot with the garlic and all the juice from half the lemon. Add a little hot water and fry on med-high heat for about 5 minutes, until the chicken is no longer pink.

Add the coconut milk, ginger and vegetables to the pot and bring to a boil. Reduce heat and simmer for about 20 minutes, until veg is tender and flavours are infused.

While the chicken is simmering, ‘rice’ the cauliflower by grating it,then place it into a microwave-safe bowl and add a little water. If you like, sprinkle some lemon juice over it for extra flavour. Microwave for 10 minutes or until cooked.

Just before serving, add the coriander to the pot and stir to incorporate. Serve the chicken over the cauliflower rice and garnish with extra coriander if desired.

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This dish was so good and I absolutely plan to make it again (and again and again…)

I also can’t wait to experiment with other foods and flavours. It’s so exciting to be creating completely SCD-legal dishes that are not only helping to heal my gut, but are totally yummy too 🙂 I served tonight’s meal with organic rose wine called Live a little. Appropriate, methinks!

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Day 77: SCD hot toddy (alcohol optional)

hot-toddy-graphic

So my knifey throat has progressed to a full-on phlegm fest, and I am in the throes of a very unpleasant head and chest cold. And oh! How I hate being sick. Medicating myself would be unavoidable, I realised.

Most OTC drugs make you drowsy so you can’t take them during the day. I also don’t like overdoing it with drugs, so I decided to rustle myself up a hot toddy, without alcohol (if there’s one thing I hate more than being sick, it’s warm alcohol).

I was a little concerned as I hadn’t yet introduced some of the ingredients (lemon and ginger), but since my health had already taken such a dive, I figured lemon and ginger could only do me good.

You can use the recipe from the image above, or check out my simplified version below. I am also not a fan of adding spice to my hot drinks, and I think my version works just as well!

SCD-legal hot toddy 

Ingredients

– Half a lemon

– 2 tsp honey

– a few slices of ginger

– boiling water (herbal teabag optional)

– a tot of alcohol if you like (probably whiskey if you can handle it)

Method

Squeeze the lemon into a glass/mug and add the honey and ginger. If you’re not using alcohol, you can add a herbal teabag.

Pour in about 250ml of boiling water, and stir vigorously to dissolve the honey (otherwise it just sinks to the bottom). Allow to cool a little, but try to drink as hot as possible – you want to sweat the bugs out!

funny-Oprah-you-get-a-car3

This is what happens when no one at work will take a sick day. Thanks colleagues. THANKS

I don’t seem to be having any adverse reactions to the lemon or the ginger. Lemon can in fact be introduced on Phase 3, as long as it’s cooked. However, I feel that using just the juice and adding it to hot water should be fine. As for ginger, it’s SCD legal but there’s no indication of when to introduce it on the phases list. Hence I regard it like honey – introduce it when you feel you’re ready.

Honey, lemon and ginger are all known to have amazing healing qualities, and the combination, steeped in hot water, just feels like it’s giving your immune system a massive health boost. I’m also dosing up on vitamin C, eating loads of veg (as usual) and trying to take it easy this weekend.

I can’t ignore, though, that as a person who seldom gets sick, it is noteworthy that I’ve been ill twice on this diet so far. I have read that people with IBD have compromised immune systems. So I really can’t say at this point whether it’s that, or the diet, or simply a coincidence. I can say, however, that it’s REALLY fucking annoying.