This is a classic clear vegetable soup, suitable for vegetarians and vegans. This is a very flexible recipe; you can swap out the vegetables with any that you have on hand. Just make sure to avoid any off-limits ingredients such as potato and beetroot – see the cooking note below the recipe for more information.
Vegetable Consommé for clear liquid diet
Cooking Time: 1 hour
Servings: 5
Ingredients
- 2 qts (1.9L) water
- 3 carrots, peeled and sliced
- 2 medium leeks, white part only
- ½ small celeriac or 2 stalks celery, chopped
- 10 white mushrooms, chopped
- 1 large tomato, chopped
- 3 garlic cloves, sliced
- 4 shallots, chopped
- 3 sprigs parsley
- 2 sprigs cilantro
- 10 basil leaves
- 1 sprig of thyme
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
Method
- In a large stockpot, place all ingredients including water.
- Bring to the boil, then reduce heat to low.
- Simmer lightly for approximately 20 minutes.
- Remove from heat and cover soup with a lid. Set the pot aside for 20 minutes to infuse.
- Strain the soup through a fine-mesh sieve, to remove vegetables, herbs and spices.
- Line the sieve with cheesecloth, and strain the soup again through the cheesecloth, to pick up any remaining residue. Discard or compost vegetables and residue.
- Serve, or transfer to a jug or container and store in the fridge.
Vegetable Substitutions
When choosing vegetables, be sure to pick ones that are safe to eat on a clear liquid diet. Below is a quick guide and reminder.
- GOOD: zucchini, capsicum, broccoli, cauliflower, carrot, celery, onion, cabbage (not red)
- AVOID: potato, pumpkin, sweet potato or other veg that goes mushy and cloudy (these can’t be strained out)
- AVOID: red/purple staining veg such as beetroot or large quantities of tomato or tomato paste, if you are preparing for colonoscopy. A small amount of fresh tomato (such as in this recipe) is ok.
- AVOID: chili
Nutritional Info | Calories: 129cal | Proteins: 2g | Carbohydrates: 23g | Fat: 4g
