This soup is creamy, comforting and full of good nutrition!
Diets: dialysis, early stages of CKD, diabetes
Heat oil in pot on medium/high heat. Add vegetables, garlic, ginger, and spices and let cook for about 5-10 minutes (until the vegetables are wilted),
Add vegetable broth, half and half, cooking wine and bay leaves.
Reduce heat to medium low and cook for 30 minutes. Add dill.
Puree using an immersion blender or putting soup into a blender. Blend until smooth.
Garnish with a dollop of sour cream and a dash of parsley (optional).
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Heat oil in pot on medium/high heat. Add vegetables, garlic, ginger, and spices and let cook for about 5-10 minutes (until the vegetables are wilted),
Add vegetable broth, half and half, cooking wine and bay leaves.
Reduce heat to medium low and cook for 30 minutes. Add dill.
Puree using an immersion blender or putting soup into a blender. Blend until smooth.
Garnish with a dollop of sour cream and a dash of parsley (optional).