Okay, so this soup is ridiculous as far as a Crohn’s recipe goes. It’s got ginger, garlic, lemongrass, miso and sweet potatoes. It is as if someone looking for the best combination of immunity building foods threw them all together in a pot, and it happened to be absolutely delicious.
Just in time for cooler temps and the cold and flu bugs that come with it, this Gingery Sweet Potato Soup with Miso is a huge winner. Just to top it off, adding homemade chicken bone broth , (as if this soup needed another immunity boost!) makes it that much better. The fact that this soup is pureed is just an extra bonus, making this quite possibly one of the easiest foods to digest with Crohn’s… All while getting the deliciously soothing, immunity-building, flare-up friendly foods that Crohnie’s need. Ha, Can we use anymore adjectives to describe all the reasons why this soup is so great? I think not. You will just need to try it and see for yourself. (Enjoy this dish as a soup on it’s own, or thicken it and use it as a sauce to smother chicken enchiladas or burritos. Great for leftovers!)
- 4 Cups (Homemade if possible) Chicken Stock
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped & peeled fresh ginger
- 3 tablespoons of miso
- 1 stalk of fresh lemongrass, un-chopped
- 1 Cinnamon Stick (or 1/2 tsp. of ground cinnamon)
- 3-4 sweet potatoes, peeled and cut into 2-inch cubes
- 2 T Olive Oil
- Salt & Pepper
- *Optional- 1/2 Cup of Whole Milk (Coconut Milk is a great dairy free substitute)
HOW TO MAKE THIS RECIPE
- Pre-heat the oven to 350 degrees
- Place 3-4 whole sweet potatoes directly on the rack in the oven, uncovered. Bake for 30-40 minutes, until potatoes are still slightly firm, but tender.
- Meanwhile, In a large saucepan, add oil and the chopped onions. Sautee on medium heat for about 5 minutes.
- Add the garlic and ginger, cook for another 2-3 min until you can just start to smell the garlic, (make sure not to burn the garlic!)
- Pour chicken stock into the pan and bring to a boil.
- Add the un-chopped lemongrass and cinnamon stick, as well as the roasted sweet potatoes.
- (*Optional, Add 1/2 Cup Whole Milk or Coconut Milk.)
- Cover pan and simmer for 25 minutes.
- Remove the lemongrass and cinnamon stick from the broth. Transfer the sweet potato mixture to a blender. Puree the sweet potato soup.
- Return the soup to the saucepan. Season with salt and pepper and simmer until heated through. Pour the soup into a bowl, and enjoy!
Does this recipe work for you? Are there any alterations or foods you need to leave out with make your Crohn’s symptoms? Please share your thoughts. We’d love to know!