Creamy Parsnip & Fennel Soup {paleo, dairy & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 1 small head cauliflower
- 2 large parsnips or 4 little
- 2 leeks
- 6 cloves garlic
- 2 tsp. fennel seeds
- handful chopped parsley
- 2 tsp. Pink Himalayan salt
- Ground black pepper to taste (omit for FreeDiet™ phase 1)
- 1 tbsp. per serving Ghee
- To add Protein:
- 2 c. cooked chopped chicken
- vegan use 1/2 c. hemp seeds
- omit ghee
I wasn’t a big fan of most soups growing up but then again maybe that is because canned soups were so popular. Although, I did love canned tomato soup as a kid but my grown-up taste buds know better now!
Growing up, my mom did make an amazing homemade creamy pea soup and of course, I created a healthy version! In today’s post, I created this un-creamy soup using a few of my secret tricks to get that milky texture without dairy products!
Even if you are not vegan, eating dairy-free is simple and really delicious using alternative ingredients. It is helpful to the body to take a break from dairy. I for one notice a difference in congestion when I take a hiatus from dairy; many notice their bloating is eliminated. It does help to eat good, quality grass-fed and cultured products when consuming an abundance.
I love an aged sharp cheddar or a dollop of goat cheese on my salad, my body takes kindly to the brief vacation. Sometimes I use soaked nuts, or other vegetables to mimic that creamy rich flavor we crave. In this recipe I use a head of cauliflower and it fools my family and friends every time!
We see many patients that have sensitivities to dairy and it really can feel like the end of the world when you realize you can’t eat cheese, yogurt or even milk! I am doing the FreeDiet™ as we speak {or write} which in the first phase dairy is avoided. At times, I feel like I just want to gnaw on a chunk of cheese, dipped in yogurt with a tall glass of milk with whip cream…….
Well since we put it that way, never mind; that visual just about had me gag and cured my craving INSTANTLY! Seriously, I am in love with this creamy-good soup and all the nutrient packed vegetables I added plus the versatility of adding hemp seeds for a plant based protein or cut up chicken breast makes it a win win!
This is the cooked cup vegetables I reserved before pureeing in the Vita mix.
I wanted to introduce you to my delicious friend “Ghee” and you will be happy to meet her acquaintance, promise! I use ghee in many recipes to get that buttery flavor {licking my lips} without using butter… see aren’t you gleefully elated to meet ghee {sorry couldn’t resist}. I love grass-fed, cultured butter and all it’s nutritious offerings but many times, as I mention, we have patients that need to avoid dairy.
Ghee is a great alternative because it is clarified butter which just means that the milk solids are separated leaving only a rich, golden butter fat {calm down it is good fat}. So this golden delight is perfect for all my dairy free friends! Ghee is great because it will withstand higher heat without burning.
I hope by now I have taught you a thing or two about what oils are safe for high temperature cooking such as frying or even baking. You can now add ghee to the list of avocado oil and coconut oil for their high burning point stability!
Ghee just makes me happy saying the word but wait until you try it on your potato, soups, vegetables and anything you sauté; oh la la happy belly! It is actually pretty easy to make and is safe to leave out on the counter.
- 1 small head cauliflower
- 2 large parsnips or 4 little
- 2 leeks
- 6 cloves garlic
- 2 tsp. fennel seeds
- handful chopped parsley
- 2 tsp. Pink Himalayan salt
- Ground black pepper to taste (omit for FreeDiet™ phase 1)
- 1 tbsp. ghee per serving
- To add Protein:
- 2 c. cooked chopped chicken
- or plant protein use ½ c. hemp seeds
- Fill a large pot with 6 cups water and bring to a boil.
- Wash and cut up head of cauliflower, leeks and parsley.
- Add all cut up vegetables, salt and garlic. Boil until vegetables are tender but firm.
- If adding chicken, cook the chicken breast and set aside to cool before cutting.
- Separate ½ cup of cooked vegetables out of liquid and puree the rest in the Vita mix.
- If using the plant based protein add the hemp seeds in the Vita mix too.
- Add the pureed mixture back into the pot with ½ cup vegetables reserved.
- Add more salt & pepper to taste.
- If adding chicken now that it has cooled cut it up into small bites and add to soup.
- Add a dollop of ghee to each bowl.
With a Spoonful of Health,
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