Sweet Tater Tastebuds – Gluten Free Soup Recipe!
Forward by Jen Springer, Recipe by Trish P
Sometimes simple is best.
Grab a big pot, your ingredients, and in about a half an hour you’ll have this super soup prepared fresh for your table.
This recipe is the second V.I.P. winner of my Let’s Get Physical Program from March 9, 2011. Those first three recipes raced in so quickly from eager people ready to share healthy food, people that sent their recipes by the weekend didn’t stand a chance.
Pays to be a V.I.P.! (To be a V.I.P. go to the right side of this page and get the 5 Things course).
The recipe below was submitted by Trish P. Like me, her panic attacks started sneaking into her life back when she was in high school. Over time IBS symptoms and anxiety from dairy and wheat got the best of her.
At her wits end, she visited a naturopath. er mission was to get rid of anxiety without pharmaceuticals. With hard work and perseverance she blossomed into a new person.
Trish transformed her life over the past few years by radically changing her eating habits.
Trish’s mantra, “Time to get my life back!”. Amen Trish!
Trish writes, “Passing along a delicious(and gluten-free!) recipe that I modified from one in a copy of Taste of Home. I love this recipe, especially because you can play around with and change up the ingredients. Hope you like the recipe!”
The Recipe:
2 – 3 medium sweet potatoes, peeled, chopped
1/2 large onion, chopped fine
1-2 stalks celery, chopped
1 – 2 tbsp olive oil
bay leaf, pepper(to taste), basil(to taste)
2-3 cups of chicken or veg stock
In a large sauce pan or pot, heat the oil. Add veggies and bay leaf(or 2). Sautee for about 5-10 min until the veggies are tender, stir often so they burn. (you can also add a clove of minced garlic here too). Add the stock, pepper and basil. Bring to boil and then cover and reduce to simmer, cook about 20 minutes. Turn off heat – I use an immersion blender to puree this in the pot – remove bay leaf first!
Puree and serve. I sprinkle rice bread crouton on top!
I have also done this by substituting regular potatoes(4-5) and 2 carrots (chopped) for the sweet potatoes.
If you play with this recipe as Trish encourages, let us know how it turned out.
Feast fantastically!
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years
