Seasonal Soups

For those who have begun the various steps it takes to obtain clean plasma, healthy bone marrow that results in contamination-free blood, you know how restrictive food selections can be.  Having personally walked the path of this restricted diet, when comparing it to the standard diets around the world anyway, I became bored with the restrictions and limitations in the variety of food allowable.  I discovered that when you get hungry enough, you can become quite creative! 

The Yukon (Yellow) Potato has been a nice acceptable addition to my fall/winter menu.  Removing all dairy and substitute dairy products, I wanted to find a way to make a potato soup that was yummy and not runny!  As usual, I do not have precise measurements because I’m the cook who just throws this ‘n that into the cooking pot.  Here’s the ingredients I have blended in various portions to come up with some yummy, seasonal soups.  

*Do the best you can to stick with the ingredients suggested, such as Yukon potato.  While we might think a potato is a potato, our body does not always register foods as similar or same in kind.  Red potato and Russett potatoes should be avoided for the purposes of keeping the blood healthy while making your way through the diet.  Red potato and Russett potato cause an unwanted burden upon the body when it comes to blood cells and DNA.  

Peel and cut up Yukon potatoes and bring to a boil.  I make my own vegetable broth that I often use to boil my potatoes but if this is not something you have on hand, adding a few whole raw carrots and a stick of celery (or other vegetable favorites) to clean, fresh water will do the trick.  Be sure to remove the carrots and celery once the potatoes are cooked.  For the sake of maintaining the dietary rules, carrots and celery should not be blended in and become part of the soup. 

Next, peel and cut up a squash.  I have made several different versions of potato/squash soups, so select your favorite squash.  Pumpkin is my favorite, but the small pie pumpkins are popular and can sell out at your local grocers quickly.  Avoid using canned pumpkin.  Any of the following squashes will make a nice, thick and tasty soup, and that is coming from someone who has never been a fan of eating squash.  Honeynut and Butternut squash, zucchini and yellow squash, Kabocha (Japanese Pumpkin), Delicata and Acorn.  Any of these squash work well with potato.  

Prepare your squash by baking or peeling and boiling.  I have boiled squash with my potatoes and I have prebaked squash.  Either method will do.  Add cut leek, and any combination of the following fresh herbs: marjoram, thyme, oregano, rosemary.  In a small pan sauté white mushrooms in a small amount of sunflower seed oil or avocado oil.  You will add the mushrooms at end.  

Once the potatoes and squash are tender, remove any sprigs and twigs from fresh herbs and toss.  Maintain as many of the leaves from the herbs as possible in your soup.  Use a strainer spoon and spoon potatoes and squash into a blender or food processor. Pulse blend until smooth and either place in a separate cooking pot or add it back into the remaining cooked potatoes/squash combo, depending on how much liquid is left on your cooked potatoes.  I puree about 1/2 -3/4 of the potatoes and squash, leaving a few sliced pieces.  Depending on how much water is left after the boiling of the potatoes, you may need to remove some of the liquid or add to the liquid.  I prepare my soup as a thick yet creamy consistency, not pasty.  Once the potatoes and squash have been blended to your liking, add sea salt, black pepper and the sautéed mushrooms.  Add a few chopped fresh chives, sesame seeds, or fresh grated horseradish to your bowl of soup and enjoy!  Freeze any leftovers in single serving containers for quick and easy mealtime prep.  

To Your Health! 

Jill