The perfect Soup for Crohn's sufferers.
Low Residue, Anti-Imflamatory, Sweet Potato Soup - The perfect Soup for Crohn's Sufferers.
I recently went to the hospital with a Crohn's related blocked small intestine. Luckily no surgery, predisone seems to be clearing it up, but, while on a low residue diet, I think I found the PERFECT food. This sweet potato soup is not only very nutrious, but is also low residue, and anti-imflammatory. It's quite possibly the only thing you'd ever need to eat. I started with a recipe for sweet potato soup I found on Foodnetwork.com, making a few modifications to make the soup perfectly beneficial.
Ingredients and benefits:
2 tablespoon flour
2 tablespoon Extra Virgin Olive Oil - Oleocanthal, found in EVOO has been found to be have anti-inflammatory and antioxidant properties.
3 cups low fat chicken broth - provides protien and allegedly good for the soul. Vegetable broth may be used instead.
2 tablespoon light brown sugar or 2 1/2 tablespoon maple syrup - while maple syrup is of no particular interest to Crohn's sufferes, it does have antioxidant properties. It will, change the taste of the soup a bit.
3 cups cooked sweet potatoes - The sweet potato is the most nutritional of all the vegetables, considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium also it helps stabilize blood sugar.
1/2 teaspoon ground Turmeric - A type of ginger, in Ayurvedic practices, turmeric has been used as an anti-inflammatory agent and remedy for gastrointestinal discomfort associated with irritable bowel syndrome and other digestive disorders.
1/4 teaspoon ground cinnamon - cinnamon has been linked to preventing colon cancer.
1/8 teaspoon ground cloves - mprove peristalsis, the muscle contractions that move food through the digestive tract
Optional - 1/8 teaspoon crushed red pepper - add it for taste and its analgesic properties.
Optional - 1/2 cup finely chopped white onion - adds a sweet taste and anti-inflammatory and antioxidant properties.
2 cup soy milk - a good source of protein.
Salt - for taste, but you do need salt.
In a heavy saucepot, over medium-low heat, cook the flour and EVOO stirring constantly until roux achieves a light caramel color.
Add the broth and brown sugar (or maple syrup), bring to a boil, then lower to a simmer.
Stir in the sweet potatoes and spices (and onion), bring to a simmer again, and cook for 5 minutes more.
Remove from heat and allow to cool slightly. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt, ladle into warm soup bowls and serve.
four good-size servings. Hope you enjoy. I do and am excited to share. If it's a little too spicy for you to tolerate well, don't use the red pepper and lower the cinamon.
Edited for typos and options.
Post Edited (fotomann_forever) : 9/19/2011 11:04:57 PM (GMT-6)