Last year I was obsessed with quinoa. I still am rather fond of it. I try to use it in everything. One of the things I tried was grinding quinoa into a flour and baking with it. That was iffy, but more due to me not being a good baker and not finding proper recipes. However, that lead me to thinking about what else I could grind into a flour.
Flaxseed is my new favorite. I’m terrified that everyone I know will suffer from Alzheimer’s or cancer in their lifetime. Second only to this fear is developing diabetes. Turns out flaxseed can help stall or backpedal the conditions that lead to diabetes. Also, a tablespoon of ground flaxseed has nearly a gram of fiber (7% of daily allowance) and roughly 1.3 grams of protein (2% of daily allowance). This thrashes regular white flour so I’m on board. I use a cup of flaxseed flour in this soup, that bumps the soup’s protein up to over 20 grams.
So this soup is creamy, flavorful, and nourishing.
- 2 cans diced tomatoes
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 cup diced onion
- 1 tsp dried oregano
- 4 tbsp dried basil
- 4 cups chicken broth
- 1/2 cup butter
- 1/4 cup olive oil
- 1 cup ground flaxseed
- 1 tsp each salt and pepper
- 1.5 cup shredded parmesan
- 2 cups half and half, warmed
In a large soup pot, heat oil on medium heat adding celery, onion, and carrots once hot. Saute for 5-10 minutes.
Add tomatoes, chicken broth, basil, and oregano. Bring to a boil, then reduce heat and simmer.
While mixture is simmering, melt butter in a separate pot. Once the butter has melted slowly whisk in flaxseed flour. Add some of the liquid from the soup (a cup or so) and whisk until smooth. Then pour mixture into the soup. Stir until the soup thickens. Add Parmesan mixing it in well. Stir in warmed half and half, salt. and pepper.
Let soup simmer on low heat, covered, for 15-20 minutes. Keep an eye on the soup to avoid letting the Parmesan stick to the bottom of the pot. When the carrots are soft, the soup is done.