PUMPKIN SOUP GF D Mod

Gluten Free, Dairy Containing, Moderate Salicylate

Ingredients:

1 butternut pumpkin
½ leek (white end)
1 Tblsp Ricebran or other allowed oil
1 clove garlic
1 ½ cup prepared elimination vegetable stock (page 37 of the elimination diet handbook)
½ cup cream

Method:

• Slice the leek in half and wash under water to remove the dirt
• Take the skin off the pumpkin and cut into large pieces
• In a large saucepan (with a lid) put the oil, leek and crushed garlic & stir fry about 4 -5 minutes until the leek is transparent.
• Add the pumpkin and 1 cup of the stock
• Place a lid on the pan and simmer the mixture gently until the pumpkin is quite soft.
• Take from the heat and allow it to cool before you puree it.
• Once cool, puree the rest of the stock with the leek and pumpkin to make the soup
• If you like a thicker soup, then add less stock during the pureeing stage
• You may need to do this in batches, until all the mixture has been done
• Stir in the cream
Before serving: reheat the soup in the microwave or in a pot on the stove.
Serve with your allowed choices of crackers or breads

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods