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Category Archives: Soups

Green and Ham soup (primal)

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Today is a chilly one in the UK. A little grey, a little drizzly…all in all a soup day! I wanted to make something that includes a monton of greens with some delicious pulled ham in order to give it a full to the brim total taste explosion. I am quite certain it delivered!

I added kale to my recipe today besides about ten other things. This curly, frizzy, crispy looking cruciferous veggie that not many of us think to buy, is full of antioxidant properties for combating inflammation, some cancers and happens to have cholesterol lowering benefits, especially when steamed. The fibre-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. How nice!

For further information follow this link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Green and Ham Soup

Ingredients

The stock

  • 1 1/4 Litres filtered water
  • 2 Gluten free, organic vegetable stock cubes
  • 2 Scallion onions or 1 leek
  • 2″ Chunk ginger root
  • 4 Large cloves garlic
  • 100g Pancetta chopped

The soup

  • 100g Kale
  • 75g Watercress
  • 3 Celery stalks
  • 160g Shelled peas
  • 1 Courgette/zucchini
  • 1 Broccoli
  • Grab of chives
  • Hand of mint leaves and stalks

To finish

  • 150g pulled ham hock or equivalent
  • Knob of organic butter
  • Tablespoon of organic double cream

 

Directions

  • Add the water and the vegetable stock cubes to a large soup pan (I use my wok) and bring to the boil
  • Add the chopped scallions, ginger root, garlic and pancetta allowing to simmer
  • Whilst these flavours infuse, wash and chop the soup veggies as required and add to the stock
  • Cover with lid and allow to simmer for 30 minutes
  • Once all the flavours have had a mingle and the greens are perfectly soft, add to your blender (don’t over blend)
  • Pour the blended soup back into your pan and add the pulled ham hock, butter and cream
  • Stir through and allow to warm over a low heat
  • Pour into a bowl and if you feel like adding a finishing touch, blue cheese or shaved parmesan to finish work wonders.
  • serve…devour…feel satisfied!

Enjoy soupykins! JL x

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Homemade Chicken and Veggie Soup (Primal)

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There is an age old belief that chicken soup has certain powers to help when feeling under the weather, experiencing cold and flu-like symptoms or bronchitis.

Chicken soup is a traditional dish in the Jewish kitchen. The 12th-century rabbi and physician Maimonides pronounced the benefits of chicken soup to one’s health, and it has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions.

In 2000, Dr. Stephen Rennard of the University of Nebraska Medical Center conducted laboratory tests to determine why the humble chicken soup might help colds. Using blood samples from volunteers, he showed that the soup inhibited the movement of neutrophils ( the most common type of white blood cell that defends against infection), and theorized that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.

The researchers couldn’t identify the exact ingredient or ingredients in the soup that made it effective against colds but say it may be the combination of vegetables and chicken that work together.

Another study by Mount Sinai researchers in Miami also suggests that chicken soup has more than just a placebo effect. They looked at how chicken soup affected air flow and mucus in the noses of 15 volunteers who drank cold water, hot water or chicken soup. In general, the hot fluids helped increase the movement of nasal mucus, but chicken soup did a better job than the hot water, according to the 1978 report, also published in Chest. Chicken soup also improves the function of protective cilia, the tiny hairlike projections in the nose that prevent contagions from entering the body, according to a 1998 Coping With Allergies and Asthma report.

None of the research is conclusive. However, at the very least, chicken soup with vegetables contains lots of healthy nutrients, increases hydration, is soothing due to its warming effects and tastes good too.

Read more here: http://well.blogs.nytimes.com/2007/10/12/the-science-of-chicken-soup/

Oooh er, not only does chicken and veg soup taste great any time, but knowing it is believed to have medicinal qualities has to be an added bonus!…here is my recipe:

Homemade Chicken and Veggie Soup (Primal)

Ingredients

  • 4 Chicken breasts chopped
  • 1 Litre filtered water
  • 2 Organic, gluten free vegetable stock cubes
  • 1 Table sp. Organic coconut oil
  • 2 Courgette
  • 3 Stalks of celery
  • 1 Leek
  • 1 Butternut squash
  • 1/2 Broccoli chopped to bits

Directions

  • I used a large wok, on medium heat to start
  • Add the water and the stock till it starts to simmer
  • Thoroughly wash, peel and chop all of the vegetables as required, then add to the simmering stock
  • Chop the chicken into small chunks and add to the soup
  • Add the Coconut oil
  • Give it a stir to mix up all the ingredients
  • Turn the heat to medium, low and put a lid on
  • Allow to simmer for 30 minutes
  • Once all of the vegetables are adequately softened you are ready to blitz or blend
  • Simply add the soup to your blender and give it a quick blast till roughly smooth (I know, sounds a bit backwards)
  • Serve immediately with a side of my primal loaf, take in the delightful aroma and enjoy!

P.s. This makes around 6-8 servings (depending on the size of your bowl), so you can keep the rest in an airtight container in the fridge for 2 days…oh, it taste great cold too!

Enjoy my soupykins! Let me know what you think! JL x

Soup: Mums watercress

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This is a quickfix and can be enjoyed hot or cold.

1 Packet organic watercress leaves

1/2 pint boiled water mixed with organic vegetable stock

1/4 white onion chopped

Splash of milk or cream

Blend it up nice a smooth, put over a low heat and melt in a generous knob of butter. Add salt and pepper to taste. Serve with a good dollop of creme fraiche and a smile!

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