The following vegetables are the easiest to digest and where I'll start. If anyone has any soup recipes you like or think I could adjust, please pass them on.
Ginger root, fresh
Mushrooms (some say folks with candida overgrowth should avoid)
Peppers (green, yellow, red, and orange)
Turnips (caution re: fibre)
I made this soup today. It turned out pretty good, I used too much salt and like most of my soups its too thin. I copied it from the blog Thinking Outside the Box
- broccoli (1 lb / 450g)
- broth (1 litre)
- garlic (3 large cloves)
- onions (2 medium size)
- salt (3/4 tsp or to taste)
- freshly ground peppercorns (3/4 tsp or to taste – pretty finely ground)
Wash the broccoli and cut into florets. Later, on GAPS intro, I also used the peeled, chopped stalk, but not early on. Peel the garlic cloves and peel and chop the onion coarsely. Place them all in a pan. Sprinkle over the salt and the freshly ground (this REALLY makes a difference!) peppercorns.
Add the broth and bring to simmering point. Put a lid on and simmer gently for about 25 minutes. Blend, dust with ground pepper and serve.
Alternatively you can add the garlic at the end of simmering and bring back to the boil briefly before blending. This method increases the health benefits from the garlic but I prefer the flavor when the garlic is included from the start of cooking.