Quick & Easy Jellied Consommé

This is a quick and less complicated variation on the Traditional Jellied Consommé recipe, using bouillon cubes and common vegetables that you probably already have on hand.

The recipe given here is for a mild vegetable consommé, but you can easily adapt the recipe to chicken, beef or other flavors.

To make a meat-based version, start by substituting a different bouillon and tossing in around ½ lb of meat of your choice (e.g. beef, chicken) at the start of the cooking time. Sear the meat on a hot pan to bring out the flavor, before adding it to your soup mixture.

Although this recipe is a vegetable jellied consommé, vegans and vegetarians should beware gelatin is an animal product, therefore this soup is not technically vegan or vegetarian. Flexi-vegetarians (like me) can use their own discretion whether this soup is suitable, due to its gelatin content. Unfortunately, agar-agar is not a suitable substitute for gelatin on the clear liquid diet due to its high fiber content.

Quick & Easy Jellied Consommé for clear liquid diet

Cooking Time: 40 minutes + chilling time

Servings: 2

Ingredients

• 2 cups (500mL) hot water
• 1 piece vegetable bouillon cube
• 3 Tbsp edamame (green soybeans), shelled
• 1 cup mixed ‘permitted’ vegetables of your choice*
• 1 medium tomato, chopped
• 3 Tbsp sweet corn kernals
• 2 tsp powdered gelatin
• 2 Tbsp warm water
• Salt and pepper to taste

Method

• Place the hot water, bouillon cube, tomato, corn, edamame and vegetables into a large saucepan.
• Bring to a boil, then lower the temperature. Simmer until vegetables are well-cooked, approximately 25-30 minutes.
• Strain the soup through a fine mesh sieve, so that you are left with clear soup. If there is any residue left in the soup, strain again through cheesecloth. Discard or compost solids.
• In a small bowl or cup, dissolve the powdered gelatin in warm water; allow to rest for 5 minutes.
• Mix the gelatin into the soup, and stir well until fully combined. Season with salt and pepper to taste.
• Allow soup to cool to room temperature. To speed up this process, place the bottom of the soup vessel into a bowl of iced water. You may need to stir the mixture so that it thickens evenly.
• Pour the soup into serving glasses; chill in fridge for at least 1 hour until firm.

Cooking Notes

*For example: mushroom, zucchini, capsicum, broccoli, cauliflower, carrot. Avoid chili, potato, pumpkin, sweet potato, beetroot, tomato. If you are preparing for a colonoscopy, as a general rule you should avoid any red/purple staining ingredients, such as beetroot and large quantities of tomato or tomato paste. Avoid root vegetables that go mushy and make soup cloudy, such as potato and pumpkin.

Nutritional Info | Calories: 88cal | Proteins: 7g | Carbohydrates: 6g | Fat: 4g