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3 Starter Soups for Kids on GAPs

One generalisation I have found with children on the GAPs diet, is that after a while they HATE soup, so you have to come up with ways of making it more attractive.  The broth is a vital part of the healing process for the bowel, and if you are like us and struggle to drink it neat, then soups are an important way of getting this nutrition in. 
As we are now mostly on Full GAPs we don't have soup for every meal but I do try to have some every day.  Here are 3 soups that both of my children like and will eat without argument at least once a day as a "starter" for their evening meal.  Thomas point blank refuses soup for breakfast and soup for school packed lunch is a bit tricky, so this is the best compromise we have found. 
I have just put down small amounts for you to try first but of course you can double, triple or quadruple the recipe once you know you like it to freeze. 
We have named them after the Ella's Organics Smoothie Range to disguise the true ingredients:
The Green One
The Red One and
The Orange One
 
 The Green One
2 Bunches of Asparagus
1 small onion
1 stick of celery
2 courgettes
500ml Chicken Stock
Butter/Ghee to fry vegetables. 
Chop vegetables and fry them gently in some ghee or butter.  Once they are softening add enough chicken stock to cover.  Simmer for about 15mins then puree.  Season with sea salt and black pepper.  Thomas hates asparagus and courgette apparently, however loves the Green Soup - go figure!
The Red One
1 bottle of organic passata
2 red peppers
1 - 2 cloves of garlic
beef tallow or dripping to roast peppers
500ml beef stock (with bone marrow)
Herbs can be optional
You could make this recipe by roasting your own tomatoes, but as time is of the essence in my family I felt this was a fair compromise as canned tomatoes are allowed on GAPs, so a bottle of passatta is fine.  Roast the peppers on 220 degrees with a couple of spoonfuls of beef tallow or dripping and chopped garlic for about 20 mins until soft.  Remove the skins if you wish.  Pour contents of the roasting dish into a pan and cover with the passatta and beef stock.  Bring to boil and simmer for 20mins.  Add fresh oregano or basil if you wish and blend until smooth.  Season with sea salt and black pepper to serve.  This is a great way to eat bone marrow as it is completely disguised. 
The Orange One
 
3/4 lb of Carrots
1 small onion
1/2 tsp ground coriander
1tsp grated fresh ginger (optional)
Coconut butter for frying
500ml Chicken Stock
1 small can of coconut cream (optional)
 
Fry onion and carrot in the coconut oil. When softening add spices and fry for another minute.  Cover with the stock and simmer for 20mins.  Puree and mix in coconut cream if you wish.  Season with sea salt and black pepper to serve. 
 
You can find some more good soup recipes on this blog:
 

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