Un-Tomato Soup
Makes 2 to 3 servings
My daughter loves tomatoes but can't seem to tolerate them right now. As a substitute, I made this soup for her, and she loves it! You can make it thicker by adding more puree—or just by cooking it longer on the stovetop. Finely chopped cilantro makes a beautiful garnish and perks the flavor up as well.
½ cup carrot puree*
½ cup acorn squash puree*
4 cups chicken broth
1-inch knob ginger, peeled and grated
Salt
Cilantro, finely chopped, for garnish
- Prepare the carrot and squash purees ahead of time.
- Combine the broth, carrot puree, squash puree, and ginger in a medium saucepot. Add salt to taste. Simmer gently for about 15 minutes. Serve with a sprinkle of chopped cilantro (or substitute parsley for a non-cilantro lover) on top.
*Note: to make carrot or squash puree, first cook the vegetables until they're quite soft. Steaming, boiling, or microwaving are all good methods for this purpose. Cool slightly, then blend until smooth in a food processor or blender.
It's smart, especially when your vegetables of choice are in season (therefore abundant, relatively inexpensive, and highly nutritious) to prepare large quantities of the purees, package them in smaller amounts, and freeze them for later use.
— Langley, SCD mom from Oregon
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