GAPS Meat and Vegetable Soup

Both GAPS soups and stocks are the powerhouse to rebuilding your health. They are the most nourishing healing source on the GAPS Nutrition Protocol and every GAPS home should have a fridge and freezer stocked with them. We understand that keeping up with food supply can be time taxing on a GAPS family so your […]

Print Recipe
GAPS Meat and Vegetable Soup
Votes: 0
Rating: 0
Rate this recipe!
Prep Time 50 Minutes
Cook Time 3 Hours
Servings
Litre batch
Ingredients
Vegetables
Meat & Stock
  • 1 Litre Meat Stock Select from the meat stock preference you made earlier
  • 1 Meat joint This was used to make the meat stock recipe and put aside - or you can select a fresh gelatinous meat joint from the bone and use that. Also include bone marrow and gelatinous soft tissue
Prep Time 50 Minutes
Cook Time 3 Hours
Servings
Litre batch
Ingredients
Vegetables
Meat & Stock
  • 1 Litre Meat Stock Select from the meat stock preference you made earlier
  • 1 Meat joint This was used to make the meat stock recipe and put aside - or you can select a fresh gelatinous meat joint from the bone and use that. Also include bone marrow and gelatinous soft tissue
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Bring some of the meat stock to boil, add chopped or sliced vegetables: onions, carrots, broccoli, cauliflower, courgettes, marrow, squash, pumpkin, etc. and simmer for 25-35 minutes. When on the introduction diet, you can choose any combination of available vegetables avoiding very fibrous ones, such as all varieties of cabbage and celery. All particularly fibrous parts of vegetables need to be removed, such as skin and seeds on pumpkins, zucchini and squash, remove stalk from broccoli and cauliflower and any other parts that look too fibrous.
  2. Add the meat that you set aside from making the stock and cook the vegetables well, so that they are really soft and easy to digest. If you have already used the stock in other recipes, we recommend you cook some meat according to the recommendations shown in the stock recipe first and then add the vegetables.
  3. When vegetables are well cooked, add the crushed garlic, bring to boil and turn the heat off. We want the garlic to be added at the end to be only slightly cooked to receive maximum immune benefits from it.
  4. If you are cooking for children who are fussy eaters or for babies starting out on solids, you can blend the soup which will make it easier. This recipe will generally keep in the fridge for 5 days but can also be frozen.
Recipe Notes

Serving for GAPS

Serve the soup with a drizzle of cold pressed extra virgin olive oil on top (1-2 tbl sp).  Add sauerkraut or juice or eat  1 – 2 table spoons sauerkraut at the beginning of the meal.

Never add sauerkraut, its juice or olive oil directly to any hot food as this will kill the enzymes and minor component nutrients.  Always wait for the food to cool before adding them.  The general rule is:  if you can put your finger in it, then it’s ready.  Refer to the introduction diet for the progressive introduction of sauerkraut and olive oil.

The ratio of stock, meat and vegetables is individual and dependant upon the size of the batch you wish to make.

Clinical Notes:

The introduction diet is primarily designed for people suffering with diarrhoea and that is why the chosen vegetables are low in fibre.  If you have chosen to follow the introduction diet because of leaky gut and food allergies but are more susceptible to constipation, it is important to add more fibrous vegetables like cabbage and celery.  Don’t avoid cutting of stems from broccoli etc and leave the skins and seeds on vegetables like zucchini.  You may even decide to serve up some well cooked beetroot with your soup.

Hints

  • Cut vegetables and meat into small neat sized pieces unless you plan to blend or puree it.

Other suggested and allowable ingredients

  • Fresh or dried Italian or French mushrooms can be added to pork, lamb or beef soup to enhance the flavour. Dried mushrooms can be crushed by had before adding to the soup
  • Chopped parsley, coriander, oregano or dill
  • A spoonful of yoghurt or sour cream (creme fraiche)
  • Red onion
  • Spring onion
  • Cooked ground liver
  • Boiled eggs (yolk still runny)
  • Raw or cooked beetroots
  • Other herbs and spices (only when digestion has started to show improvements)