Anyone have any ideas what to add to my veggie soup to give it some oomph? I've got cubed: carrot, celery stalk, zuchini, and kohlrabi cooking on the stovetop. Normally, I'd eat a slice or two of gluten-free oat bread (home-made), but I'm learning bit by bit that oats are no good for nonnies. And right now I'm assuming I"m a nonnie cuz I'm so sick and inflamed all the time....I need a short-cut to getting well.... So anything I can add to the soup that'll be pleasing to the palate and filling as well? Iduno if rice fits the bill, or millet, or what?
Kale, baby! Also, if you want something starchy in the soup, instead of rice (although that would be fine, but to really go nonnie with it, do the following instead...), consider something like finely diced sweet potato.
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
Oooooo, great ideas, I forgot to mention the two chicken bottoms, but I really wanted ideas for some starch in there. I like the idea of cubed sweet potato, I'm gonna do that right now. Meat? hmm, I like that idea! Gonna try it! That ought to make for a nice fattening hearty meal, yippee hurray!
Herbs thyme rosemary curry tomato sauce will give it a nice twang ( I have been using spaghetti sauce0 organic of course and lots of garlic (but thats just my liking)
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some use nutbutter to thicken, also.
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
Cube some leftover pot roast and put in the slow cooker with beef stock or broth. (You can brown up and cube a new pot roast if you don't have any left over.) Add in chopped sauteed veggies--kale, onion, carrot, celery, compliant root vegetable of choice (turnip, parsnip, etc). Add peeled cubed raw sweet potato--one large tater should be enough. For seasoning, add a bay leaf, some fresh thyme, minced garlic, a pinch of cayenne pepper if you like a little kick of heat, and a pinch of sea salt if desired. Cover and put on the LOW setting to cook for 4-6 hours. An hour before serving, add in more delicate veggies like peas, french style green beans, etc. Remove the bay leaf before serving. This soup is always even better the next day! I made this soup for weeks on end when I was living in a cabin in the wilds of rural Kansas. It always tasted great and every batch was a little different because of seasonal produce changes. I sometimes served it up with buttered ezekiel toast, or added in some rice noodles, but most of the time it was just plain beef veggie soup.
You can also make this in a heavy pot on the stovetop--a dutch oven works really well. Cook the soup on gentle heat--no boiling!
For a change, try turkey thighs and drumsticks and turkey or vegetable broth in place of the beef.
Everyone is entitled to his or her informed opinion. --H. Ellison
Try adding starchy vegetables such as diced sweet potato, diced taro root, diced turnip cubes, diced parsnips, diced jicama, any beneficial or neutral beans if you are allowing beans/legumes into your meals.
When the soup is near finish, you may add some seaweed, fresh parsley or cilantro, nutritional yeast...
Alia
Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17
Ok, so here's how it went: 2 chicken bottoms, 1 cubed zuchini, 2 cubed carrots, 5 cubed celery stalks, lots of garlic, 3 halved kohlrabis, salt, water. Delicious! Found no sweet potato in the house Was thinking of adding some beans next time; gotta see if they're on the compliant list... broccoli, I like that idea, and the meat, mmm.... I tend to be quite narrow-minded when it comes to food; I think it's cuz I'd rather stick to what I KNOW will work, and if I try something new and I don't like it it'll go to waste, and I'll be left hungry... Feels safest to do the same old familiar thing...But gonna have to get out of that rut!
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Turkey makes great soup but then I'm a B so I'm a bit prejudiced about it.(dhicken is an avoid for B's and AB's.) Adzuki beans and blackeyed peas are beneficial for you and there is a whole list of beans that are neutral. Just click on typebase at the top of the page.
I think it's cuz I'd rather stick to what I KNOW will work, and if I try something new and I don't like it it'll go to waste, and I'll be left hungry... Feels safest to do the same old familiar thing...But gonna have to get out of that rut!
Your soup sounds very good, with a meat modification to fit my BT... Good for you to explore new taste combinations that are healthy for you and yours...
I don't understand wasting food just because it didn't taste like you expected it to... It is good food or you wouldn't have used it in preparation... So what if it doesn't taste as you think it should? It is motivation to explore new tastes to make it better. Many great recipes are the work of several iterations that didn't taste the best the first time, but kept getting better with each iteration until it is one of the special ones that your children request when they go away... Explore and learn, but don't waste good food just because it didn't taste perfect!
The trimmings of all your vegetables give the flavour to a veggie soup - like Kohlrabi greens {any Cruciferae Greens really}, Celery tops, Carrot peelings, etc. Wrap them into bundle with a layer of Cheesecloth/Linen and place in the boil.
Also try Daikon/Mooli, Fennel, Parsnip, Turnip, Ginger slices, Coriander Seed, Brown Mustard Seed.
Also a splash of EVOO and something to acidulate the soup slightly {say Lemon Juice, spoonful of Sauerkraut, or Vino even} seems to bring out more flavour.
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Trimmings make fabulous vegetable stock! I always have a fresh batch in the fridge or freezer. The taste of the stock changes from season to season, according to the trimmings that end up in the stock pot.
I know this is a lot to throw at you, but keep asking questions and please let us know how the cooking experiments turn out. Most of us started out just where you are now diffy, so take heart--eventually you'll be cooking like a BTD pro. Hey, if we can do it, so can you!
Everyone is entitled to his or her informed opinion. --H. Ellison
Question about the beans. Beans are a 2-3 times a week food. When I make soup I eat until finished usually, so I wouldn't add the beans.
Is this the right way to deal with the bean issue? I know the about of beans is 1 c servings, but if 3 cups of beans is spread out over a week of eating it would act differently in our bodies Correct or not?
These add in for the soups recipe sound scrumptious think I will make a pot soon and try m-m-m-m
Brighid, awwwww, thanks for the much-needed encouragement! Geminisue, I didn't know beans is limited. What might happen if I indulge? I mean, it's not an avoid food so what's the big deal if I have plenty of it? I just don't get this part of the diet plan: limiting neutral foods.
I have really enjoyed expermenting with my soups since on the btd. I simply use bennies and maybe some neturals in the soup and make only small batches at a time. my sauce pan only holds 6 cups I guess, just enough for a couple nice size bowls. By making small batches it's not such a big deal if it doesn't come out so good, but I have never tossed any out cuz it was so bad I couldn't stand it. get creative and have fun-- I sure do, I make soup for lunch, which I do all the time and I only have about 45 minutes to do so. It doesn't have to be a day long thing to whip up a small batch of soup. BTW EVOO goes in just about every soup I make. it's a good way to get the tablespoon a day I try to have... enjoy step out and have fun
What might happen if I indulge? I mean, it's not an avoid food so what's the big deal if I have plenty of it? I just don't get this part of the diet plan: limiting neutral foods.
You're right of course - it is not a big deal. There are however at least two possible problems with filling up with neutrals, which is why people keep bringing this up.
The problem with indulgence is that it often leads to overindulgence and that is always a problem, irrespective of how beneficial or neutral a food is - beef is beneficial for Os but if you eat a 12oz steak every day you are going to make yourself unwell!
More importantly by indulging in lots of neutrals you are foregoing the opportunity to eat beneficials. The difference is that beneficials will actively help your body to overcome illness or stay healthy, neutrals will only fill you up and thus stop you being hungry. So if you are ill and want to get better you are not going to achieve this by filling up with neutrals...if on the other hand you are hungry and want to eat a neutral will fill the hole the same as a beneficial!
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Quoted from Brighid45
Trimmings make fabulous vegetable stock! I always have a fresh batch in the fridge or freezer.
Really? Do you save all your veggie trimmings, then freeze them? That's a great idea. I was trying to save them in the fridge, but wasn't using them up before they went south, so stopped altogether. But I am in need of some homemade compliant soups - all the premade ones have nightshades in them; and I'm lucky if that's the worst of it.
Eating the wrong amount of beans per week, even beneficial ones, would be adding unnecessary bloat and gas in our bodies that we would have to eliminate, for one thing. Another would be the amounts would fill us up and we wouldn't get required daily foods we need to put into our bodies to help it to metabolize correctly, to help it eliminate fluids and toxins from our organs and tissue. We we follow the portion control for our blood type we get better results faster to all of our health issues. I hope this answers your question if not please ask more, and we will try to answer them. If I'm remembering right we need to get : 1 oz of seeds 1 oz of nuts (walnuts especially) 2-5 oz women and 4-6 oz men red meat or same amounts of seafoods compliant, or poultry compliant per meal (half our body weight in grams of protein per day) 2-4 beneficial fruit servings (pineapple, blueberries, plums, +1 more) 3-5 vegetable servings or more (greens, broccoli, kale, etc) 1-2 bread servings (essence, manna, 100% rye 1T olive oil, grapeseed oil, or/and ghee
we also need our herbs, spices, curry powder, cayenne pepper, etc. at least 6-8 cups of water a day (better if we have half our body weight in water) Seltzer water also good for us. Can add juice to it (taste like pop, almost) Try to think of beneficial as medicine for our body Neutral as it does nothing good or bad for our body Avoid is poison to our body This will help with future decisions, I know it sure helped me. My health has improved a lot.
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It is motivation to explore new tastes to make it better. Many great recipes are the work of several iterations that didn't taste the best the first time, but kept getting better with each iteration until it is one of the special ones that your children request when they go away... 
Explore and learn, but don't waste good food just because it didn't taste perfect! 
it's a good way to get the tablespoon a day I try to have...
