My favourite lunch on a cold winters day is carrot & sweet potato soup. It is so easy to make, completely gluten, dairy & onion free and so tasty. Not only is it perfect to have for us Crohnies, my mum (a non IBD sufferer) loves it too.
You will need ...
- 2-3 Carrots
- 1 fair sized sweet potato
- Half a chicken stock Kallo cube (completely gluten & lactose free)
- 200-300ml boiling water (enough to cover vegetables)
- To start, chop and peel all the vegetables then place them in a small/medium sized sauce pan
- Boil the water in the kettle, then pour over vegetables
- Turn on hob and start on high heat
- Gently stir in half a Kallo stock cube making sure it completely dissolves
- Once the pan is bubbling, turn to a lower heat and let simmer
- Leave for around 15 minutes and check vegetables with a knife to see if they have softened enough
- Once softened, remove from heat and let cool
- When cool enough to handle, pour the ingredients into a blender. I use a Nutribullet but this isn't essential, any blender will work to soften into a soup like mix
- The blending stage should only take 30-60 seconds
- Once blended to a consistency of your likening, pour into a bowel, crunch pepper on top to serve
- I sometimes eat mine with a slice of gluten free toast & dairy free spread
XOXO Crohnie Girl
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