Creamy Veg SoupNow that I don’t eat much dairy, one thing I really miss is creamy soups. And who doesn’t love a rich, warm, creamy, delicious bowl of soup? So, I created a recipe that tastes and has the feel, texture and experience of a creamed soup, but without the dairy. And it’s so versatile, you can use any variety of vegetable or base that you like.

Here’s the basic template that I’ve adapted from a recipe I posted on my main site, TheHealthDimension.com, and made it SIBO-friendly. You just need to pick and choose what fancies your tastebuds.

Ingredients for Soup
  • 2 teaspoons olive oil (you can also use coconut oil or palm oil)
  • 1 pound of roughly chopped vegetable of your choice (I’ve tried broccoli, celery, and butternut squash, but I would imagine zucchini would work just as well)
  • 3 1/2 cups of dairy-free milk base (plain unsweetened almond milk and unsweetened coconut milk have been successfully tested and loved in my kitchen, but again, get creative)
  • 1/4+ teaspoon Real Salt® (which is my favorite for taste and health reasons but you can also use Celtic sea salt or Himalayan pink salt)
  • Optional: curry powder, cumin, middle eastern spices, anything you like
Method
  1. In a sauce pot, heat oil
  2. Add and lightly sauté vegetable of your choice. Sprinkle with salt and cook for a few minutes until they begin to get tender.
  3. Add your nut milk base of choice.
  4. Simmer about 20-30 minutes.
  5. Add additional salt to taste if needed. Optionally, you may add any seasoning you like.
  6. Blend until creamy. You can blend longer for a smoother consistency or leave slightly chunky for extra texture.
Garnish

For a little added flare, lightly sauté diced vegetables and/or seeds of your choice to use as a garnish or mix throughout. In this batch, I used zucchini, red peppers and pumpkin seeds.

Note

Some SIBO patients are intolerant to broccoli, or can only tolerate in small portions, so you may wish to try a different vegetable. Also, fresh garlic as a seasoning may cause symptoms, but you might be able to tolerate garlic powder. As always, it’s a game of trial-an-error.

For additional recipes or health related content, search my posts on the right.

With nearly 20 years of clinical experience in the healing arts profession, Dr Lisa Giusiana uses the knowledge-base she has acquired from her degrees as a Doctor of Chiropractic, Certified Traditional Naturopath and Holistic Health Practitioner to share what she knows and help others THRIVE and Live Fully Alive.

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