One of the fun things about being on an elimination diet has been trying different combinations of foods. I hadn’t realized how often I used the same groups of ingredients. Now I’m using new ones.
Hazelnut butter has been one of the particularly interesting finds. It adds a lovely creamy texture to soups and stir-fry’s. The taste is subtle, adding depth but not taking over.
Hazelnut butter can be hard to find. I looked in several stores before I found it. You could also add other nut butters. Peanut butter is a more common addition to foods, but you could also use almond, cashew or walnut butters. One nice thing about Hazelnut is that it blends in so easily.
This recipe is for a soup I made during phase 1 (the strictest phase) of my elimination diet. My foods were very limited, so I had to get creative about what I could use. Of course you could substitute for just about any ingredient.
The surprising thing about this soup is that Bill gave it an A+ – so don’t think that you have to eat poorly on an elimination diet! I actually made it with leftover beef (since that was a phase 1 food for me and I had so few choices), but I think it would be even better with chicken or tofu.
Hazelnut Chicken (or tofu) Soup
½ package buckwheat soba noodles (or other pasta)
2 onions thinly sliced
2 tablespoons sesame oil (or other oil)
1-2 tablespoon distilled white vinegar (or other vinegar)
2 tablespoons orange juice (or white wine or broth)
1 cup cubed, cooked, chicken (good for left-overs) – or firm tofu
4 roma tomatoes, chopped
1 small can (6 oz) tomato juice
2 cups water
½ tsp salt
¼ cup hazelnut butter (or other nut butter)
1 cup frozen peas (or other vegetables, I used sugar snap peas)
Start water boiling for pasta – and cook pasta while preparing the rest of the soup. It is okay if it is done slightly ahead of time. Slightly undercook it since it will be cooked a little more in the soup.
Sauté onion over low heat until starts to brown and stick. Add vinegar and continue to sauté. As onions are starting to get very soft, add tomatoes, chicken or tofu and OJ and stir occasionally for 5 more minutes.
Add tomato juice and water, and increase heat a little until simmering. Add nut butter and salt; stir until well blended.
Chop pasta a couple times to make more bite-size, and add to soup.
Add peas (or other vegetable) and continue cooking just until barely done.
Find more nutrition information, my Mindful Eating CD, and my monthly newsletter on my website: http://healthyhabitscoach.com. Eat well!