This is the time of year when a creamy homemade vegetable soup is just the thing to take the nip out of the air and provide warmth and nourishment to the body. This particular soup can be prepared vegan without any dairy or it can be prepared with a dollop of creme fraiche. Either way, it is a velvety creamy texture and oh, so satisfying.
If you are vegan, just leave out the creme fraiche. If you are following one of the dietary protocols recommended by your healthcare practitioner, it is appropriate for the Candida Elimination Diet, Low FODMAPS Diet without the garlic and onion, the GAPS Diet, the Gluten Free Diet, the Paleo Ketogenic Diet, Vegan Diet with no dairy, the Vegetarian Diet and the Weston A. Price Diet.
2 Tablespoons of olive oil
2 cloves of garlic minced
1/2 medium onion diced
1 stalk of celery diced
1 medium red bell pepper roasted
4 cups of vegetable broth (homemade is preferable)
1 28 oz. can of tomato purée
1 Tablespoon of lime juice
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
3 Tablespoons of flat leaf parsley minced
1/2 cup of creme fraiche (optional)
Sea salt & black pepper to taste
In a medium pot, add the oil and garlic and simmer until golden. Add the onions, mix, cover and cook until translucent. Add the celery.
Roast the pepper on a gas burner, turning it until it is charred all over. Set aside to cool.
Peel and deseed the pepper. Coarsely chop and add to the pot. Mix well.
Add the broth and tomato purée and mix well.
Add the lime juice and sea salt and blend with an immersion blender until creamy.
If you are using the creme fraiche, add it here.
Garnish with parsley.
Ilia Regini is a certified healing through food specialist/health supportive chef/culinary instructor/writer/blogger and speaker. Healthy Nourished Body offers chef service, cooking lessons, healthy kitchen makeovers and customized menu planning for healing through food dietary protocols. www.healthynourishedbody.com www.facebook.com/wellnourishedbody63 e:email@example.com