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The autoimmune paleo diet is strict for good reason but sometimes you just want a bite of something familiar and comforting. Potato soup was something I loved on a cold winter night. If you’ve just begun your AIP journey, one plant group you will miss in the beginning are nightshades. Nightshades are everywhere in American cuisine. Potatoes, tomatoes, and peppers, are everywhere. Eggplants, goji berries, and ashwagandha are also nightshades. So tonight I decided to try to make nightshade-free potato soup. When you’re following autoimmune paleo it’s nearly impossible to find autoimmune soup recipes, especially if you’re dining out. Think of how many soups contain tomatoes, potatoes, and/or grains. My own frustrations are why I created this nightshade-free, AIP “potato” soup recipe.
Nightshades and Chronic Pain
My favorite article about nightshades is found on the Weston A. Price website. The article is written by a naturopathic physician. If you suffer from chronic pain or an autoimmune disease I highly recommend reading the article. Some experience joint pain when they eat nightshades. For me, I experience intestinal discomfort and chronic fatigue the day after I eat them. Even if you don’t suffer from autoimmune issues, many have found reduced joint pain, improved skin conditions, and a list of other health benefits by following a nightshade-free diet. Heck, even Tom Brady avoids nightshades.
For 20+ years I suffered from chronically tight muscles, muscles that crunched when rubbed, and I highly suspect nightshades played a huge role. According to the reintroduction schedule of AIP, nightshades are the very last thing on the list that are likely to be tolerated by those with autoimmune diseases. Actually, there are a number of plant compounds that can cause joint pain.
Nightshade Free Potato Soup
When I went to make dinner tonight all the meat was still frozen and I wanted something quick and comforting because it was 6:30 and the little one goes to bed at 8. One of my former quick and easy recipes was potato soup. Since nightshades are a deal-breaker for me I decided to create nightshade-free potato soup.
Creating this recipe I learned that parsnips don’t cook as quickly as potatoes do. If you’re pressed for time cut your parsnips into small cubes. Like most nights this recipe was simply an experiment. I had no idea how it would turn out when I began assembling ingredients. However, the final result hit the spot and I could barely eat it fast enough.
When putting this autoimmune soup recipe together I didn’t use anything crazy or off the wall. Onions, celery, garlic, broth, water, cauliflower, a bay leaf, and thyme. I think those things would make a great creamy base for any nightshade-free soup recipe. I’ve also used cauliflower to thicken other recipes like my biscuits and gravy.
I topped this AIP “potato” soup with fresh sage which I grow around our covered patio. It provides me with fresh sage almost year-round. It is nearly the only thing that grows here in southwestern Idaho without human intervention. If you have a dry place in your yard with poor soil I bet sage will grow there.
- 2 parsnips peeled and diced
- 2 stalks celery diced
- 1/2 medium onion diced
- 4 TBSP fat of choice
- 3 cloves garlic
- 2 cups broth
- 2 cups water
- 10 oz cauliflower
- 1 bay leaf
- 1 tsp dry thyme
- 1 tsp salt
- 3 cremini mushrooms
- 12 fresh sage leaves
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In a large stock pot melt 1T of saturated fat over medium heat and saute the onion and celery until the onion is translucent.
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Add the garlic and stir a few times before adding the broth, water, bay leaf, thyme, and cauliflower.
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While the cauliflower is cooking heat the remaining 3T of fat in a saute pan over medium heat and quickly fry the sage leaves.
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Remove the leaves and add the mushrooms, cooking until they are brown on both sides. When they are done place them on a paper towel or cooling rack to keep them from getting soggy.
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When the cauliflower is fork tender remove the bay leaf, set aside, and puree the contents of the pot with a blender. Be careful of hot liquids and don’t fill a blender more than half full. I used an immersion blender tonight. Return the liquid to the pot along with the bay leaf, salt, and diced parsnip. Cook over medium heat, the soup should lightly boil, until the parsnips are tender.
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Garnish with mushrooms and sage leaves.
Originally posted on February 26, 2017 @ 14:06
