Winter Comfort Soup
Soup and winter go together like fish and the ocean, it seems you can’t have one without the other. This unique soup combines some of winter’s vegetable bounty into a rich, creamy bowl of warmth. The Gala apples can be omitted or reduced to only one, you could even try using pears instead. But if you are able to tolerate Gala apples (as some ICers are), I highly suggest you add them in as it gives a subtle yet sweet hint to the soup. As well it is vegetarian (omit the cream and butter or use soy milk and soy margarine to make it vegan).
When choosing your vegetable broth look for one with as few preservatives as possible (many brands have MSG in them, a definite no-no for ICers and IBSers). Numerous organic brands are available almost anywhere these days, or you could make your own from organic bouillon cubes. When purchasing vegetable broth read the labels, many brands contain trace amounts of things like tomatoes, onions and garlic that could potentially upset your bladder. Better yet, if you have the time try making your own vegetable stock/broth from scratch or alternatively try using homemade chicken stock.
I like to serve this with a drizzle more of cream on the top and plenty of hearty bread for dipping.
Winter Comfort Soup
4 cups of vegetable broth
2-3 carrots peeled and sliced into circles (thickness of your choice)
2 Gala apples peeled, cored and sliced
1 butternut squash, peeled and cubed
1 yam, peeled and cubed
4 tbsp of butter or margarine
¾ cup cream (either single or double)
¼ nutmeg or ginger (optional)
½ tsp salt (optional)
Freshly milled pepper (optional, if your bladder is okay with pepper)
In a large, heavy bottomed pot combine the stock butternut squash, yam and the nutmeg (if using). Bring to a boil and simmer for 15 minutes over medium-high heat. Lower the heat to medium and add in the carrots and apple. Continue cooking for about 20 minutes, stirring often.
Next, take the pot off the stove and pour the soup base through a colander, into a large bowl or another large pot, but do not discard either part. Then puree the vegetables with a handheld mixer or in the food processor.
Reintroduce the vegetables into the broth over medium heat; add in the cream, butter and salt and pepper (if using). Stir often and bring to a rapid simmer, reduce heat and cook for another 5-10 minutes depending on the consistency that you prefer. Serve warm. Leftovers can be stored, covered in the fridge for up to 3 days.
Serves 3-4 as a starter or light lunch