Single serving rescue soup is the name we call soups that I often make for myself.
At my house we almost always a fresh pot of bone broth cooking, or we have recently made broth stored in the refrigerator or freezer. My family eats a lot of bone broth but my body seems to like it and need it more than anyone else, but I am not one to enjoy eating the same soup all week. So, I often find myself making single serving soups for breakfast, lunch, or snack. I started making single serving soups when symptoms would return after treatments and during the first year after my last SIBO treatment. We often called them rescue soup because I could make a quick meal when I was tired, when symptoms threatened to return, or if I felt worn down. Over time they became a habit of easy nutrition, and I still throw several together each week before I head off to work.
Each single serving soup I make is about a pint or two cups. Now my soups often contain rice, potatoes, or rice noodles but early on in my recovery and treatments I left out grains and starches.
This Creamy Pumpkin Yogurt Soup I made with pumpkins from my garden grown last summer and harvested in the fall. For SIBO specifications, kabocha pumpkin is the best as it is Low FODMAP and SIBO Specific Food Guide (2014 version) compatible.
Creamy Pumpkin Yogurt Soup
Ingredients
- 1/2 cup cooked kabocha pumpkin
- 1/2 cup 24-hour yogurt
- 1/3 cup roasted chicken
- 1 cup chicken broth or other bone broth
- 1-2 inches fresh chive
- 2 Tbs pumpkin seeds
- 1/8 tsp all spice or cinnamon
- 1 pinch salt
- 1/3 inch fresh ginger (peeled)
Instructions
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Place all of the ingredients into a high powered blender and blend on medium high until smooth.
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Pour the soup into a pot and place over medium high heat, stirring often, until bubbling.
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Reduce heat to medium low and let simmer for about 10 minutes for the flavors to blend.
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Garnish with minced chives and serve.
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