Today I’m back with a new recipe. Over the last few days, I’ve been trying to focus on liquid nutrition-in other words: foods that are blended or juiced to give my gut a break.
If you’re a member of my weekly newsletter you’ll see I’ve been struggling with my health issues recently (I tend not to go into as much detail on the blog but my Crohn’s has started to rear its head). Originally, I was going to try a day or two just juicing but whilst I’m a big fan of juicing (you can read my juicing guides here and here), I was just too hungry to keep it up! So, I decided to experiment with soup instead and accidentally created this gem of a recipe.
This soup turned out to be what I pretty much lived off over the last few days; and whilst I no longer subscribe to the ‘food is medicine’ thought (because, you know, I take actually medication for that) it really did make a massive difference as it’s full of goodness, gluten and dairy free and very easy to digest; giving your gut a chance to rest. It also contains bone broth (but don’t worry, I’ve got a vegan or low FODMAP swap if you need it); which is thought to help ‘repair’ the gut lining.
I have been having one or two bowls of the soup a day; along with a juice, plenty of herbal tea (do read my latest blog post about my favourite new flavours ) and then trying a regular dinner but keeping it quite plain. Whilst I’m not 100% (it’s not miracle soup here folks!), I really do feel much much better; so decided to take the time to type this up in the hope it might help others. If you enjoy it, give me a follow on Instagram or join my facebook group ‘Healthy Living with IBD’ for more recipes!
A few things to consider before reading…
- I actually made my soup in a soup-maker; using leftover chicken. But I’ve hopefully explained how to use both methods (as I’ve made soup in a nutribullet/blender before too-such as my beetroot soup recipe).
- It’s a very simple recipe-but sometimes they’re the best!
- I try to make my recipes as adaptable as possible-so there are adaptations for vegans, low residue and low FODMAP folks in the recipe and nutrition notes.
- I have used Ossa Bone Broth before but couldn’t find it this time so I used Waitrose Chicken Stock (which worked out much cheaper too!) My understanding is that bone broth is more expensive as it is often organic and contains a higher concentration of chicken bones-but this stock did the job fine. If you are low FODMAP, you could try Coombe Farm who actually do a Low FODMAP suitable bone broth.
- 2 cooked chicken breasts-leftovers are ideal for this recipe (or if you're vegan, omit and replace with tofu)
- 2 sweet potatoes
- 2 carrots
- 2 medium potatoes
- 750 ml of bone broth or chicken stock
- 1/2 cup of almond milk (this isn't essential, it just gives a creamier taste)
- 2 teaspoons of turmeric
- Sprinkle of black pepper
- 1 small piece of ginger
- 1. Peel and slice carrots, sweet potatoes and potatoes; cutting into small chunks.
- 2. Ensure cooked chicken is chopped finely.
- 3. Peel ginger and dice finely
- 1) In a large saucepan, add the 750ml of bone broth and 1/2 of the almond milk.
- 2) Add in the cooked chicken slices (if you've forgotten to cook it, roast the breast for 35 minutes in the oven whilst soup is cooking)
- 3) Stir in all of the peeled and chopped vegetables, ginger and turmeric.
- 4) Bring mixture to the boil and then cook on simmer for 35-40 minutes.
- 5) By this time the vegetables should have soften considerably.
- 6) You can now use a hand blender or even your nutribullet/blender to blend the mixture into a smooth soup.
- 7) Add the chicken slices and the other half of the almond milk to the mixture and stir through.
- 1) Cook chicken separately-either using leftovers or roast your breast at 200 degrees for around 35 minutes.
- 2) Add the vegetables, broth, turmeric, ginger and 1/2 the almond milk to the soup maker and set desired program.
- 3) Once soup is prepared, add in the chicken and the other half of the almond milk.
A smooth, silky soup full of nutrition benefits and very easy to digest.
- Many people avoid vegetables if their gut is flaring, but I’ve chosen sweet potato and carrot as when peeled and cooked; they contain mostly soluble fibre. Soluble fibre isn’t the tough, fibrous type-it instead gently helps your colon recover from both constipation and diarrhoea-so it’s not a laxative in any way; but the blending will also break down any fibre either way-so it’ll be much easy to digest!
- Well cooked carrots and sweet potato are allowed on the low residue diet but if in doubt, you could just double up on potato.
- Bone broth is one of the best things to sip on to help your gut. If you’re vegan or vegetarian, Ossa has recently launched a vegan bone broth or you could buy vegetable stock.
- If you’re low FODMAP, 1/2 a cup of sweet potatoes is ok (so just add extra potato) and use the recommended bone broth or safe stock for you.
- Protein is also vital when you’re gut isn’t doing well- so chicken (or tofu if you’d prefer) can be amazing in that respect.
I really hope you enjoyed this recipe! It’s been an absolute lifesaver over the last few days!
Liked this? Why not try my ‘gut rest smoothie recipe too?’