A SOUP BLOG? REVISITED
As winter is settling in and temperatures are dropping, nothing warms the body from the inside out like a hearty bowl of your favorite soup. There are so many varieties and options for pre-made, canned soups and that works for some people. Yet, if you are like me, a homemade bowl of soup on a cold, windy night is second to none.
The food we put into our bodies should be considered part of self-care and it is very important to know the ingredients that become the meal. This turned into quite the challenge for me in September of 2019 when I had to drastically change my diet to exclude gluten and dairy. But, as I have learned, there are many substitutions for the good ol’ stand-bys and many choices for meal planning. Plus, soups and stews are quite forgiving for the untrained chefs out there (ahem, me)! It is also comforting to know that the food we put into our bodies gives us our fuel and we use this energy to move and stay active. A life-style that includes proper diet, in combination with stretching, strengthening and endurance training, will release endorphins and all of this in total can decrease inflammation and pain!
Below is a recipe that I have created and wanted to share with you (or you to pass on to someone you know) as an alternative to try that is gluten- and dairy-free. Cookbooks and the internet are a wonderful source when you have dietary concerns, so find a soup you love to keep you warm this winter!
Sarah’s Salmon Chowder
drizzle of olive oil5 large carrots, sliced1 bunch of celery, diced1 white onion, diced2 large potatoes, diced2 cloves of garlic, minced1 can of full fat coconut milk4 cups gluten free broth (chicken or vegetable)1-1.5# salmon filet, cooked and rough-chopped
1 Tbsp fresh or dried dillsalt, to tastepepper, to taste
In a large kettle, sauté carrots, celery, onion and potatoes in olive oil with a pinch of salt on medium heat for about 7-10 minutes (or when the vegetables are slightly tender).Add the garlic to gently toast/roast (or become light tan in color) which takes about 1-2 minutes and should be aromatic.Add the coconut milk, broth, salmon and dill and bring to a boil at medium to high heat.Reduce the temperature to low and let simmer for 20-30 minutes.Salt and pepper at the table for the individual to add to their taste.
Servings: 4-5 bowls
