So, as many of you know, we're a multiple-food-allergic family (what a mouthful!). Over the past few months, I've been experimenting with new recipes, trying to find meals that are gluten-free, dairy-free, egg-free, soy-free, corn-free AND vegan. It's a tall order, but I've been plugging along determinedly.... hoping that my efforts will have some effect on everyone's health... until last week.
Would you believe, I have to eliminate another class of foods? It turns out, I have an underactive thyroid, and certain foods are "goitrogenic," or will depress the thyroid function even further. Guess what's included in that group? Everything I've been eating!! Ready for this list? Broccoli, cauliflower, kale, brussels sprouts, cabbage, mustard greens, radishes, spinach, strawberries, peaches, peanuts, millet, turnips, rutabaga, and pine nuts. Oh. My. God. I may never eat again :(
I've been so enthusiastic about this whole cooking thing up until now... I've actually been cooking so much I've posted a new recipe every single day since August. Until last week, when I totally lost my will to
In any case, I'm venting today in hopes of hearing some positive words of support from you all, and also to explain why I might not be posting as many recipes this week or next. I do have a nice soup recipe for you today, left from a few weeks ago, and hopefully I can pull it together and get a second wind soon. Anyone else out there dealing with hypothroidism?
This soup mimics an allergy-free baked potato, topped with broccoli. Normally these soups are made with cheese, but I added some curry-flavored pumpkin seeds as a garnish to replace that flavor.
Baked Potato Soup
1 leek, sliced (both green and white parts)
1 Tbsp garlic, minced
4 cups vegetable broth
5 red potatoes, diced, skin on
2 cups broccoli, chopped small
1 tsp salt
pumpkin seeds to garnish (I used curry flavored)
Combine leeks, garlic, broth, potatoes and salt and heat over medium-high for about 10 minutes. Add broccoli and heat an additional 10 minutes. When potatoes are soft, remove from heat and partially blend with an immersion blender. Leave some broccoli whole for texture. Garnish with pumpkin seeds and serve warm.
Shared with Monday Mania at the Healthy Home Economist and Freaky Friday at Real Food Freaks and Fight Back Friday at Food Renegade and Meatless Monday at Hey What's For Dinner Mom? and Real Food 101 at Ruth's Real Food and The Homestead Barn Hop at The Prairie Homestead and Meatless Monday at Midnight Maniac and Homemaker Monday at 11th Heaven's Homemaking Haven and Hearth and Soul Hop at Premeditated Leftovers and Traditional Tuesday at Cooking Traditional Foods and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Tuesday Confessional at Confessions of a Stay at Home Mom and Tuesday Time Out at Reasons to Skip the Housework and Anti Procrastination Tuesday at New Nostalgia and Family Time Tuesday at Celebrating Family and Fat Tuesday at Real Food Forager and Tuesday Talent Show at Chef in Training and Tasty Tuesday at Naptime Creations and Success U at The Stuff of Success and Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at the Gluten Free Homemaker and These Chicks Cooked at This Chick Cooks and Foodie Wednesday at Frugal Wanna Be Cooks and the Homemaking Link Up at Raising Homemakers and Show Off Your Stuff at Fireflies and Jellybeans and Creative Juice at Momnivore's Dilemma and Tastetastic Thursday at A Little Nosh and Wellness Weekend at Diet Dessert and Dogs and Show and Tell Saturday at Be Different Act Normal and Sunday Night Soup Night at Easy Natural Food.