Ingredients
Slow cooker or Soup Pot recipe
10C Chicken stock (860c, 84.7k, 60.5p, 0f )
2C reserved water for adding to stock should it require additional liquid
3 roasted cut medium orange carrots (48c, 11.4k, 1p, 4.2f)
1 chopped leek (38c, 9.4k, 1p, 1.2f)
2 minced garlic (9c, 2k, .4p, .1f)
1T olive oil (119c, 0k, 0p, 0f)
3 chopped celery (rib and leaves) (24c, 4.5k, .9p, 1.8f)
2 cubed russet potato (336c, 74k, 9p, 8f)
1 bay leaf
2t fresh thyme (1.6c, .4k, .1p, .2f)
1t fresh oregano (2.7c, .7k, .1p, .4f)
2T Psyllium Husks Fiber (40c, 0k, 0p, 10f)
2t Italian herbed salt
1t lemon pepper
Dish totals 1478.3c, 187.1k, 73p, 25.9f
10 Servings
Per 1C serving 147.83c, 18.71k, 7.3p, 2.59f
From Nutritionix.com
Directions
First wash hands, veggies, and herbs. Cut all the veggies, peel potatoes if you want (but save the peels), but I do not. Pull thyme leaves off the branch and chop once just to release the oils. Chop the oregano. Measure all the spices and seasonings.
2) Put chicken stock in a slow cooker or soup pot with 2C water reserved in case the soup liquid needs to be topped off. Heat on high to get the broth simmering and then put on the lid and maintain a low simmer for ~1h. Slow cooker high for 1 hour then medium. All total this will take ~1-2 hours of simmering, depending upon how high the heat and how soft the veggies get (which is based on how small you cut them).
3) Saute minced garlic in olive oil with the leeks until soft, then add to stock.
4) Add cubed potato and roasted cut carrots. Add bay leaf, salt and pepper. Cook until the veggies are soft.
5) Then add celery, thyme, oregano, and psyllium husks. Taste and add salt/pepper as required. Serve.
6) Option is the fry the removed potato skins until they are crispy. Remove and salt and allow to dry. Then add to the top of the soup with some parsley leaves.
[x] Flexitarian + Omnivore
[x] Vegetarian: use veggie broth
[x] Pescatarian: use veggie broth
[x] Vegan: use veggie broth
[x] Gluten Free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean Diet
[O] Lectin Avoidance: potato
[O] Oxalate Avoidance: potato
[x] Purine Avoidance
Comments
For those who want to add chicken, when you saute the garlic and leeks toss the chopped raw chicken breast in there and cook it all together before scraping into the soup pot.
For those who want a stronger flavor, add some diced cauliflower right away into the stock so it has time to disintegrate into the broth. This can be a very nice and unusual flavor to add to a common soup.
