GAPS Vegetable Soup in Bone Broth

This recipe was taken from the GAPS Diet and book, Gut and Psychology Syndrome. This is a temporary diet which is designed to heal your gut by eating only the most easily digestible and nutritious foods and slowing introducing more foods as you progress. In this book it talks about how wonderfully healing this recipe is for your gut:

“Meat and fish stocks provide the building blocks for the rapidly growing cells of the gut lining and has a soothing effect on any areas of inflammation in the gut. his is why it aids digestion and is a wonderful remedie for the digestive tract. Chicken stock is particularly gentle on the stomach.” -Gut and Psychology Syndrome

“Apparently, even more so than meat broth, bone broth is chock full of minerals and super healing for the gut.” -GAPS Guide (Simple Steps to Heal Bowels, Body and Brain)

This is a really easy soup to make and it’s super healthy! This recipe is an extension to the Beef Bone Broth I had already made ahead of time, so all I had to do was prepare and add the vegetables. Only cook with GAPS friendly vegetables such as onions, carrots, broccoli, leeks, cauliflower, courgettes, zucchini, squash, pumpkin, etc. All fibrous parts of the vegetables need to be removed, such as tough stalks, skins, and seeds.

There are several ways to make this soup, so I will give both sets of directions that I have interpreted from both the GAPS book and the GAPS Guide book.

INGREDIENTS:

  • Vegetables
  • Boiled Chicken
  • Garlic
  • Celtic Sea Salt
  • Peppercorns
  • Bone Broth

Directions from the the GAPS Book:

  1. Wash vegetables, remove all fibrous parts, then chop all vegetables. Use as many as you like, depending on how much you can fit in your pot and how much broth you want to use.
  2. Bring stock to a boil, then add the chopped or sliced vegetables and simmer for 25-30 minutes.
  3. Once the vegetables are cooked until soft, add 1-2 tbsp of chopped garlic.
  4. Bring to a boil and turn the heat off.
  5. Blend. (Optional)

Directions from the the GAPS Guide Book:

  1. Wash vegetables, remove all fibrous parts, then chop all vegetables.
  2. Thaw one ration (2-3 cups) of broth and 7-10 cups of vegetables, and then fill the rest with filtered water. It’s up to you. (I made so much broth that I just use all broth and no water.)
  3. Add coconut oil or hard fat that is floating on top of your broth to a large pot over medium heat. Add the onions and sauté for 10 minutes.
  4. Toss in the rest of the vegetables and the bone broth, including it’s fat. Fill the rest of the pot with filtered water leaving a couple inches at the top.
  5. Bring to a boil, then simmer for 20-30 minutes. Cook the vegetables well so that they are really soft.
  6. Add salt and pepper, then blend. (Optional)

Eat this soup by adding the marrow, meats and other soft tissues which you previously took off the bones. (Remember we labeled this “Pâté”. For a reference click here)

Portion out your soup and then refrigerate some and freeze the rest for later.

I hope you enjoy!

XOXOX F

 

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