Are you ok with potatoes? Because I think they are a nightshade veggie too, as well as all peppers. Unfortunately, I don't have suggestions. All my brain did when I read the limitations was see all the soups you could make with those ingredients.
Oooh, wait. Split pea or lentil soup. You can make it with veggie broth, onions, carrots, celery, a little garlic, and a bag of either split peas or lentils (your own colour choice). Make sure you've got enough liquid because the peas/lentils will soak up a lot. You can use salt and pepper of course, as well as I find tarragon works well as does a little bit of basil. Just simmer for at least an hour and then blend with an immersion blender or in batches in a blender. Very low fat, high fibre, high protein, magic food! And this usually makes a lot, so you have a) leftovers for a while or b)frozen insta-meals for other days.
Oh, oops! I don't eat white potatoes and didn't think to mention them. Sweet potatoes are fine, though. I'll edit the post to say that.
Oh, I love lentil soup. I just always used a base of crushed tomatoes before and I'm not sure how to get the flavors right without tomatoes. Maybe tarragon would help get the right savory note.
I make lentil soup quite often and also often use crushed tomatoes in it, but I find mushrooms add a nice savory flavor, as well as making the dish more hearty. Lots of onions and garlic as well, and black pepper!
I like to make ramen noodle soup, except without the high-sodium flavor packet. I work loosely off of this recipe here, and add whatever leftover veggies I have in the fridge. Last time it was carrots, cabbage, mushrooms, and scallions. The comments at the bottom have some good suggestions, and you can always tweak it to add whatever you like, or season to your taste. I like to throw in a hardboiled egg at the end of the cooking for some protein.
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Unfortunately, I don't have suggestions. All my brain did when I read the limitations was see all the soups you could make with those ingredients.
Oooh, wait. Split pea or lentil soup. You can make it with veggie broth, onions, carrots, celery, a little garlic, and a bag of either split peas or lentils (your own colour choice).
Make sure you've got enough liquid because the peas/lentils will soak up a lot. You can use salt and pepper of course, as well as I find tarragon works well as does a little bit of basil. Just simmer for at least an hour and then blend with an immersion blender or in batches in a blender.
Very low fat, high fibre, high protein, magic food! And this usually makes a lot, so you have a) leftovers for a while or b)frozen insta-meals for other days.
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Oh, I love lentil soup. I just always used a base of crushed tomatoes before and I'm not sure how to get the flavors right without tomatoes. Maybe tarragon would help get the right savory note.
Thank you!
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Carrot and corrisnder soup is lovely.
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I like to make ramen noodle soup, except without the high-sodium flavor packet. I work loosely off of this recipe here, and add whatever leftover veggies I have in the fridge. Last time it was carrots, cabbage, mushrooms, and scallions. The comments at the bottom have some good suggestions, and you can always tweak it to add whatever you like, or season to your taste. I like to throw in a hardboiled egg at the end of the cooking for some protein.
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