Nina’s Low-Residue Crohn’s-Friendly Cream of Potato Soup

It only looks like split pea. Chlorophyl from the fresh herbs adds green color to the potato base. When you’re stuck on a low-residue diet, you deal with it.

This recipe has it all: Prebiotics (onions)! Probiotics (miso)! Phytonutrients (parsley, dill, carrots, celery)! Low fiber (because the veggies are juiced not cooked)! Potatoes (peeled)! Flavor (some, we’ll take what we can get at this point)! Plus, it’s vegan.

Low-residue diets, of which my low-fiber diet is but one, help some (but not all) IBD patients manage symptoms. If a Crohn’s patient really wants vegetables, we are advised to fully cook and then puree them. But I now have a JUICER which can take the insoluble fiber out without cooking.

Instead sautéeing the traditional mirepoix, this recipe starts with only onions (which supply a tolerably small amount of fiber, including the prebiotic inulin) and a bit of garlic; the celery and carrots get juiced, along with parsley and dill, and added last.

6 to 8 medium russet potatoes
2 medium onions
1 tsp crushed garlic (optional)
1 T olive oil
4 celery stalks
2 to 4 carrots
fresh parsley (half a bunch? depends on size of bunch)
dill (ditto)
3 or more vegetable bouillon cubes, or 4 teaspoons homemade veggie bouillon mix*
1 to 2 T fresh miso
1/4 cup hot water

Peel potatoes. Cut into large chunks and place in a bowl with cold water to cover.
Wash and prep parsley, dill, celery and carrots for juicer.
Peel and chop onions. Place olive oil in large saucepan or stockpot and add onions and garlic. Sautee on medium-low heat until onions are translucent or staring to turn golden. Add potatoes with their water and turn heat to high. Add bouillon and bring to boil. Reduce heat and simmer, covered.
While soup is simmering, juice the remaining vegetables.
When potatoes are very tender, remove soup from heat and immediately puree throughly with immersion blender.
Put miso in a small bowl and add hot water; mix to make a thin paste, then stir into pureed soup.
Stir in some or all of the vegetable juice. Add salt or additional bouillon to taste, and serve.

*Homemade Veggie Bouillon mix:
1 part finely ground/pulverized nutritional yeast*
1 part fine table salt
1 part veggie seasoning such as Trader Joe’s 21 Seasoning Salute, Mrs Dash, or equivalent
Mix ingredients and store in a jar.