This year was so cold that I cannot remember any other year making so many soups. We usually stick to the traditional ones like Chicken and Rice Avgolemono, Trahanas, Hortosoupa, Psarosoupa and Kreatosoupa. Except for hortosoupa all the remaining are not allowed in a gallbladder diet. After seeing the list of what my husband could eat, when I went to “Laiki” , our Farmers’ Market on Tuesday, I bought some artichokes, celeriac, courgettes, carrots, beetroots, potatoes, red onions, parsely, dill, lemons, tomatoes, cucumbers, lettuce, apples, pears, kiwis and oranges. Vegetable soups would surely be included in his menu and this week only, I made two new soups.
Celeriac is a root vegetable, which I have used before but never posted about it yet. The most common Greek dish is Chirino me Selinoriza (Pork with Celeriac). Although I have made this recipe many times I have never posted about it yet.
As I said in previous post I read a lot of articles about certain vegetables which should be added to a Gallbladder Diet and artichokes, celeriac and beetroots were among them.
Celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber. Because of its taste and consistency, it is also a flavorful additional to meals that require lower calories or certain dietary restrictions. The same applies for artichokes as well, so I decided to combine them, leaving the beetroots for another recipe.
The first soup I made is one is my own creation. The main ingredients I used were artichokes and celeriac but I did enrich it buy adding some more ingredients as well. The celeriac was quite big so I used only half of it and wrapped the other in cling film to be used in another recipe. In order to make a soup more filling I usually add some rice or tiny pasta (without eggs) called astraki (star shaped) or peponaki (resembling the seeds of melon).
I asked my husband what he preferred and he chose rice.
My husband doesn’t like pureed soups, so when the soup was almost ready and before adding the rice I added some of the boiled potato, courgette and carrots in a food processor together with some extra water about 1/2 cup and mashed it and put it back in the pot to make it more creamy but still having chunks of all the vegetables.
The previous day I made some Baked Fish for him and there was some leftover. It was almost 1/4 of a fish which was 1 kilo, so I removed skin and all bones and added it to the soup together with the rice. This is optional but I made good use of it as it is a pity to waste anything.
Although this soup did not contain any spices but merely just a little salt, I must say that this soup was delicious and he loved it. Personally I had two plates and believe me I wanted more. If you love artichokes you must try this soup. The celeriac has a subtle, celery-like flavour, with nutty overtones which matched perfectly with the sweet artichokes.
The dish is vegan and the addition of Greek yoghurt and fish which are mentioned in the recipe are optional. Although the Greek yoghurt was only 2% fat and a teaspoon in his soup would not matter, this is again something my husband does not like adding in his soups. I added some in mine with some grated black pepper on top and it was one of the best soups I ever ate.
Artichoke & Celeriac Soup, recipe by Ivy
Preparation time: 15 minutes
Cooking time: About 1 hour 20 minutes
- 2 artichoke hearts and stem
1/2 celeriac root (250 grams before peeling)
- ¼ of a medium onion, finely chopped
- ½ clove garlic, finely chopped
1 potato, cubed
1 carrot, cut into thin slices
- 4 courgettes, cut into thin slices
1 small ripe tomato peeled, finely chopped or blended
- 2 tablespoons olive oil
- 6 + 1/2 cups water
- Juice of 1/2 lemon (2 – 3 tbsp)
1 tsp salt
1/3 cup Carolina rice (or other soup rice)
1 tsp low fat Greek yoghurt per plate (optional)
- About ¼ kilo of leftover cooked milokopi or other cooked fish (optional)
- Parsley to serve
Cut the onion and garlic and set aside.
Add the 6 cups of water in a large bowl and squeeze half a lemon. Peel and wash the vegetables and leave the vegetables which oxidize (artichokes, celeriac and potato) last.
See how to clean / trim artichokes here.
See how to clean celeriac here.
Cut all the vegetables in small pieces.
Heat the olive oil in a large pot. Over medium-low heat, sauté onions, and garlic for 5 minutes, stirring occasionally, until translucent. Add all the vegetables together with the water. Bring to a boil and add salt. Cover the pot, lower heat and simmer until all the vegetables are soft, about 1 hour.
In a food processor add some of the boiled vegetables together with half cup cold water and purée. Return to the pot and add the rice (and leftover cooked fish) and cook for fifteen minutes, mixing every now and then.
When ready to serve, heat the soup and mix in a teaspoon Greek yoghurt for each plate of soup and a sprinkle of parsley.
For those not on a diet some freshly grated black pepper on top is a wonderful addition.
Disclaimer: I’m not a doctor, I’m not a surgeon and I’m not a dietician. Each person may have different symptoms, so please consult your doctor before following this diet.
Recipes adapted for Gallbadder Diet:
Makaronia me Kima (spaghetti with Meat Sauce)
Milokopi (Bearded Umbrine) with Roasted Vegetables
Kopiaste and Kali Orexi,