So real talk: I haven’t been doing so great lately. Don’t get me wrong, life has been wonderful; my business is thriving, I’ve taken up a few new hobbies (hello, kickboxing), and I have the world’s best people in my corner. But my gastroparesis has a mind of its own.
My domperidone (which allows me to eat and drink) stopped working, so I’m temporarily on erythromycin to give my body a break from the domperidone for a little while. My body isn’t a fan of anbitiotics in general, and this one is no different. It’s expensive, it messes with my birth control, and it makes me feel like I’ve been hit by a truck. All in all, not a great solution, but it’s the one I’ve got. At least I’ve got really cute dogs to keep me company.
For right now, I’m only on a liquid diet, so I’m getting creative. This pea soup is bright and beautiful, and 100% gastroparesis friendly (at least as far as my stomach is concerned). The peas give it a naturally sweet flavor, and the wine, mint, and parsley adds a little complexity to the flavor. I use chicken broth, but you can make it vegetarian by swapping out the chicken broth for vegetable broth instead. This soup is one of the ones that makes it not-so-bad to be on a liquid diet for a little while. I even shared some with a friend who hates peas; she was shocked that she loved it and asked for another bowl.
The key to super-smooth soup is a really good blender, and I think this is more important for my fellow spoonies than most people could even imagine. Since I struggle with fiber, my Blendtec was the best investment I ever made; I knew it was the right blender for me when I saw a video of the thing devouring a sheet of plywood. Whichever blender you choose, make sure it pulverizes the heck out of everything; both Blendtec and Vitamix blenders are pricey, but in my opinion are worth the investments. Right now, everything is going into my blendtec- smoothies, soups, purees, and milkshakes. It’s made a huge difference in me getting the nutrients I need.
This soup is thinner and smoother than many; if you’re concerned, you can add extra water and/or filter it through a fine mesh strainer (I love this one from cuisinart) to be extra safe.
Ready to indulge in this guilt-free, healthy, GP-friendly simple pea soup? Here’s how to make it:
- 2 tbsp olive oil
- 2 stalks celery
- 1 onion
- 1/2 cup white wine
- 2 tbsp chopped fresh parsley
- 6 cups frozen peas
- 4 cups chicken broth
- salt and pepper, to taste
- mint for garnishing (optional)
- Heat olive oil over medium heat while chopping onions, celery, and parsley.
- Add onions and celery to pot. Cook until the onion is translucent. Add parsley and cook until fragrant, about 2 minutes.
- Add wine and cook until the alcohol has cooked out and the liquid is reduced by half.
- Add peas to the pot. Stir, and add chicken broth. Cook until the peas are tender, between 15-25 minutes.
- Add to a blender and blend thoroughly.
- Serve warm. Top with mint if you choose.
- This recipe is freezer friendly.
What do you think? What’s your go-to soup when you’re not feeling so good? What other soup recipes do you want me to make? Leave a comment and let me know what you think!