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Adrenal-Friendly Recipes: Savory Winter Soups

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November 4, 2015 | Published by


You can’t get much better than a warm bowl of soup on a winter’s day. Soup is such a versatile food that makes a wonderful addition to any meal, or is great alone at lunch or as a light dinner. Here are a few of my favorite recipes for soup. A few are the best of old standards, while others bring new taste twists. I hope you enjoy them as much as I do.

Cream of Avocado Soup

avocado soup by Flickr user Eliot PhillipsIngredients

  • 2 avocados, pitted with flesh spooned from skin
  • 2 teaspoons lime juice
  • 1/8 cup low-fat cream cheese (or 1/4 cup fat-free half and half)
  • 3 1/2 cups chicken stock (vegetable stock can be used as well)
  • 2 sprigs of cilantro, leaves only
  • 1/2 teaspoon of salt and a pinch of pepper

Preparation

  1. Place all ingredients except the cream cheese or half-and-half in a blender. Blend until the mixture has a smooth consistency.
  2. Add the cream cheese or half-and-half and blend again for 10 seconds.
  3. Serve immediately and enjoy!

Potato Leek Soup with Coconut Milk and Lime

leek and potato soup by Flickr user Justin KernIngredients

  • 2 tablespoons olive oil
  • 3 leeks, thinly sliced
  • 1 green chili, deseeded and chopped (can be left out if you don’t want the spice)
  • 1/2 sweet potato or garnet yam, peeled and diced
  • grated zest and juice of 2 limes, plus a few extra lime slices for garnish
  • 2 1/4 cups vegetable stock
  • 1 cup of coconut milk
  • salt and black pepper
  • cilantro leaves for garnish

Preparation

  1. Heat the oil in a large, heavy saucepan. Add leeks, chili, potatoes, lime zest and seasoning.
  2. Cook for 2 minutes, add the chicken stock and bring to a boil.
  3. Reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
  4. Take pan off heat and let cool slightly.
  5. Using a hand mixer, food processor or blender, mix the ingredients until they reach a chunky, creamy mixture.
  6. Return the soup back to the saucepan over low heat.
  7. Stir in the lime juice, then the coconut milk. Heat for 5 minutes, stirring often. Avoid letting the soup reach a boil.
  8. Serve hot or cold, garnished with lime slices and cilantro.

Pumpkin Soup

pumpkin soup by Flickr user stu_spivackIngredients

  • 2 medium-sized pumpkins
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 cup maple syrup (optional)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • heavy cream, half and half, or coconut cream to thicken

Preparation

  1. Preheat the oven to 350* F / 175* C
  2. Cut the pumpkins in half and remove the seeds. You can set the seeds aside for roasting if you like.
  3. Place the pumpkin halves skin down on a baking sheet, place in oven and bake for 35-45 minutes, or until soft.
  4. Scoop the pumpkin flesh out and use a blender, food processor or hand mixer to puree until smooth.
  5. Pour pureed pumpkin into a saucepan and add chicken broth, water, maple syrup and spices.
  6. Bring to a boil, reduce heat and simmer for 30 minutes.
  7. Remove the soup from heat and stir in your thickening agent of choice until desired consistency is reached. Enjoy!

Soba Noodle Soup

soba noodle soup by Flickr user TakuIngredients

  • 8 ounce bag of soba noodles
  • 2 dried shiitake mushrooms
  • 1/2 gallon vegetable stock
  • 4-5 ounces of snow peas, cut into thin strips
  • 2 small carrots, cut into thin strips
  • 2 cloves of garlic, peeled and finely chopped
  • 6 green onions trimmed and thinly sliced lengthways
  • 1 inch piece of ginger, peeled and cut into thin strips
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1 cup bean sprouts
  • cilantro for garnish

Preparation

  1. Cook the noodles according to instructions on the packet, then drain.
  2. Soak the mushrooms in 1/2 cup boiling water until soft. Drain, and set the liquid aside.
  3. Remove the stalk from the mushrooms and slice the caps.
  4. Combine the vegetable stock, mushrooms, liquid from the mushroom pot, snow peas, carrots, garlic, green onion and carrot in a large saucepan.
  5. Bring to a boil slowly, then reduce heat to low and simmer for 5 minutes until the vegetables are tender.
  6. Add the soy sauce, rice vinegar and bean sprouts, then cook for 3 more minutes.
  7. Divide the noodles among the bowls, then pour the liquid and vegetables over top, garnishing with cilantro.

Image Sources: avocado soup by Flickr user Eliot Phillips; leek and potato soup by Flickr user Justin Kern; pumpkin soup by Flickr user stu_spivack; soba noodle soup by Flickr user Taku

dr eric bakkerAbout the Author: Eric Bakker B.H.Sc. (Comp.Med), N.D, R.Hom. is a highly experienced naturopathic physician who has been in clinical practice for 27 years. Eric is passionate about improving people’s lives through proven wellness and lifestyle principles, natural medicine practice as well as public and professional practitioner education. Eric specialises in candida, psoriasis, as well as adrenal fatigue, thyroid and digestive disorders. Dr. Bakker has written one of the most comprehensive books on yeast infections called Candida Crusher. He has also written what may well be the most comprehensive Natural Psoriasis Treatment Program available. You can find more articles by Dr. Bakker on his blog at www.ericbakker.com


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