Easily Digested GAPS™ Diet Soup

This soup is what I use as the basis for the GAPS™ diet, the vegetables used are usually well tolerated by most people. It is best not to use any green leafy vegetables on the introductory stages of the GAPS™ diet. This soup is very nourishing, delicious and easily absorbed by a compromised GI tract.

The vegetables and types of meat that go into this recipe can be varied and the soup remains just as delicious, for example adding chopped tomatoes can make it quite different.

This recipe feeds 2 people for two days and easily serves 4.

  • 1-2 T lard, ghee or coconut oil
  • 2 medium onions, sliced
  • 1/2 t turmeric
  • 1 pound ground meat – pork, beef, lamb, chicken, turkey or sausage
  • 1 medium zucchini, grated
  • 6 large carrots, grated
  • 1 pound green beans, chopped 1/4 inch – or peas (optional)
  • 8 c or more homemade stock or broth
  • 1 T salt
  • 1/2 t black pepper
  • 2 cloves crushed garlic, optional

Gently sweat the onions in the fat, add the turmeric and the meat, don’t let the onions or meat begin to brown.

Sour Radish Soup

I’ve finally put some time into sorting out most of my recipes on flickr, for any of you who haven’t been to my flickr page please check it out. It is quite a project, but will help me get organized for the recipe book.

As a result, I just realized I haven’t posted this favorite, incredibly delicious Burmese soup…. I used to crave it often years ago, so I was lucky Bo, my x-husband, really knew how to cook the best Burmese food. His mother trained him when she became paralyzed from an unknown cause and couldn’t move from her bed. Bo became her hands and legs as a young boy and would run around cooking up her favorite dishes.

Miso Soup For Radiation

I recently posted about the benefits of miso soup in cases of radiation poisoning. Miso soup is easy to make and is extra beneficial when made with the Japanese stock dashi because of the kelp (kombu) that is used when making that stock. More information on how to detoxify radiation poisoning and other toxic conditions here.

Variations of dashi can be made with only kombu or with an addition of shittake mushrooms. Kombu dashi has a lot of iodine from the seaweed and is helpful if you are exposed to radiation. The addition of traditionally made hatcho miso to your dashi stock has quite powerful radiation detoxing abilities. But commercial miso has also been found to work as well.

Bone Broth

The most important part of this recipe is to source some good bones, in fact the bones and the water are the only ingredients that are absolutely essential in this recipe. The more jointy the bones are the better – what we want is the connective tissues, like the ligaments and cartilage so knuckle bones, joint bones, spine bones, feet bones, rib bones…. are excellent. It is worth it to spend the money and get some grass-fed bones if possible, but at the very least get organic bones.

  • 4 pounds bones, try to get joint bones or marrow bones. Pork, beef, lamb, venison, chicken…. are all fantastic bones to make a good broth with, you can also put in a whole chicken.
  • 10 – 12 c filtered water
  • 1 T apple cider vinegar
  • small handful black peppercorns
  • small handful coriander seeds, optional
  • 3-5 bay leaves, optional
  • 1 stick cinnamon, optional
  • 1 handful star anise, optional
  • 1 T whole cloves, optional
  • 2 inches fresh ginger, optional
  • 2 leafs kombu (kelp), optional

Carrot and Ginger Soup

This soup is a staple in our diet. We have it at least once a week generally! Usually I make bone broth a couple times a week and as soon as the stock is ready I make up this carrot soup. It has gone through quite a few variations over time. The spices and types of meat that go into it can easily be varied and the soup remains just as delicious.

This recipe usually feeds 2 people for about two days. As you know, soup just gets better after sitting overnight in the fridge which lets all the flavors blend and mellow.

  • 1-2 T lard or coconut oil
  • 2 medium onions, sliced
  • 6-10 cloves of garlic, pounded
  • 1-2 inches of ginger, pounded
  • 1c ground meat or diced sausage or bacon
  • 1/2 t turmeric
  • 1 T fenugreek (ground)
  • 1 t cinnamon
  • 1 T coriander (ground)
  • 6 medium carrots, grated
  • 6-8 c homemade stock or broth

Saute the onions until they begin to caramelize. Add stock to deglaze the pan until the onions reach a lovely golden color. The pounded (I always use a mortar and pestle but many people like to use food processors or other gadgets) ginger and garlic can also be added in and caramelized but they should be added after the onions have cooked a bit, because they will burn more readily. Add in the meat when they have reached the point you desire. Add in the spices and saute briefly to help release their flavor and aroma.

Grandma’s Rose Hip Soup

Mormor’s Nypon Soppa

This dish is a favorite in Sweden and contains high amounts of vitamin C. Rose hips also contain many other health enhancing properties. This recipe comes down to me from my mother’s mother (Mormor) who was Swedish. I have altered it slightly for the GAPS or SCD diets.

  • ½ pound (230g) nypon (dog rose hips),
  • 1 cup raisins,
  • 1 Tablespoon almond butter
  • Almonds
  • Honey to taste
  • Cinnamon bark
  • Lemon, juice and rind

Cook nypon (rose hips) fresh or dried in 4 liters of water for about 2 hours. Stir often and when cooked press through a fine sieve. Add raisins, cinnamon and lemon. Cook 15 minutes. Thicken with potato flour. Add almonds cut in shreds. Add sugar to taste. Serve with whipped cream and macaroons, warm or cold.

This recipe is part of the Hearth and Soul Bloghop.

Mormor’s Kaukswe

Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

  • 5 medium onions, sliced
  • 2 inch piece young ginger
  • 4 cloves garlic
  • 1 chicken
  • 2 qts water
  • 2 t turmeric
  • 1/4 c olive oil
  • chili powder
  • 4 T split pea flour (can substitute cornstarch)
  • 1 coconut (3 c. liquid extracted)
  • 1 lb egg noodles

Fruit Soup

  • 3 c dried prunes
  • 1 c pearl barley
  • 1 c raisins
  • 2 sticks cinnamon
  • brown sugar
  • cornstarch or arrowroot
  • 1 t cut lemon peel
  • 1 ½ T lemon juice

Cover prunes with cold water and let stand overnight.

Wash pearl barley, cover with cold water and stand overnight.

Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.

Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.

Add lemon peel and lemon juice. Chill.

To serve Fruit Soup hot:
Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.

This is Helena, Baronese de Polenzska’s recipe.

Sorrel Soup

Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.

  • 1 pound sorrel
  • 1 ½ T butter
  • 1 pound spinach
  • 6 c stock
  • 1 T flour
  • ½ c sour cream
  • salt and pepper

Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.

Just before serving, blend in ½ c sour cream. Serve with dry toast.

Hungarian Bread Soup

(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.

Serves 6

  • 300g (11 oz) dry crusts
  • 100g (4 oz) fat (preferably lard)
  • 1 bunch parsley
  • 3 eggs
  • 1 med onion
  • 1 T paprika
  • salt to taste

Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.

This soup tastes like meat soup.