soup-er … well, soup.by caroline
I hate to even put that out there because I truly believe that we become what we think about, so the very thing I am trying to do is replace “I feel like major crap-ola” with “I am a lean, mean, healthy machine!”
And the truth is, I am handling this little spell so much better than I ever would have in the past. Not just mentally, but physically. Prior to my celiac disease diagnosis, my immune system had been given a bit of a run for its money. Let’s just say I wasn’t exactly stellar at fighting the illness that comes hand-in-hand with cold and flu season. I mean if I someone so much as sniffled near me, then I was quick to detour to the other side of the room.
But this season has been different. In fact, I haven’t been sick yet. THAT’S HUGE. Landmark I tell you! So, when I felt the achy, yucky, I-feel-completely-blahs creeping up on me at the beginning of the week, I was a bit bummed to say the least.
But, while I am not exactly completely up to par, I am still a-fightin’ for my health. One of my plans for attack? This soup I made last night. When I first set my mind to soup, I instantly thought, “Easy vegetable soup it is!” But then, I took a cue from my beloved Roasted Potato and Curry Soup and decided to make things a little interesting. Oh –– and spicy. My mom once told me that a little spice was a great antidote to the sniffles, sneezes and … oh, well, you know the rest.
Here are the deets on my soup-er fighter …
Vegetable Creole Soup
Cook Time: 8-10 servings
Keywords: blender food processor roast simmer saute entree soup/stew side vegan vegetarian gluten-free
- 2-1/2 Tablespoons olive oil
- 5 medium carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 pounds (about 3 cups) of potatoes of choice, cubed
- 3 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 32 ounces gluten-free vegetable broth/stock
- 1/4 cup arrowroot starch
- 1 to 1-1/2 teaspoons gluten-free creole seasoning (depending on how spicy you want it to be), like Konriko Creole Seasoning
- 1/4 teaspoon paprika
- 1/4 fresh lime, squeezed
- 1 can light coconut milk, like Thai Kitchen Lite Coconut Milk
- 1 cup frozen peas
- sea salt and pepper, as desired
Preheat oven to 425 F. Chop all carrots, parsnips and potatoes, and place on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 30 minutes.
In a medium pot, heat remaining 1-1/2 tablespoons olive oil, then add onions, garlic and celery, sautéing for about 5 minutes. Slowly add broth. Add arrowroot starch and lime juice, stirring thoroughly. Add creole seasoning and paprika, stirring until combined. Bring to boil, then reduce to simmer (with lid on pot) for 5-6 minutes.
While soup is simmering, combine coconut milk and 2 cups of the roasted vegetables in a high speed blender or food processor. Puree and then add mixture to pot. Add remaining roasted vegetables and peas, simmering for additional 10 minutes, adding salt and pepper to taste.
Yummy in my I’m-not-’bout-to-get-sick tummy.