Soup is a wonderful expression of love. Handcrafted with the intention of serving up a little homespun goodness, it is a nurturing expression of care and kindness.
After a woman gives birth, her body is in desperate need for restorative foods to replenish all that she has lost. Giving birth requires an incredible output of a mother’s physical, emotional, and spiritual resources… and what better way to nourish her back to her full glory than with delicious, comforting soup.
The food tree or meal train approach is an excellent means of providing nourishing meals for new parents who are just getting into the groove of caring for a little one. Those sleepless nights and hours of acclimating aren’t always conducive to making their own healthy, home-cooked meals.
“No one with a dust rag or pan of lasagna will be turned away…”
…the wise words of a friend responding to a group email of family members and well wishers asking when they could come see her new baby.
This sentiment has stayed with me as a reminder of how to be helpful to new parents. And as I’ve grown to rely on our Instant Pot, I’ve learned just how easy it is to make a nourishing soup… and there’s always plenty to share.
These three perfected soups (by Anni Daulter) are unique, delicious, and extra nourishing. While you may think holding Baby long enough for the Mama to get a shower is the greatest gift (and it is pretty good), by preparing one of these soups, you’ll be helping replenish her body with the nutrients she needs to get onto the business of caring for her baby.
Nurturing Roasted Tomato Soup and Rustic Garlic Bread
Your friends may request this soup long after Baby is grown. Don’t forget the lime squeeze kick at the end!
8 large beef tomatoes
1 whole head of garlic, roasted
1 tablespoon olive oil
2 teaspoons sea salt
1 teaspoon cracked pepper
1 teaspoon tarragon for tomatoes and 1 teaspoon for soup
1 pat of grass-fed butter
1 large yellow onion, chopped
2 limes, chopped into wedges
1 teaspoon oregano
1 container vegetable stock (16 oz.)
2 vegetable bouillon cubes
4 cups of water
1 handful kale, chopped
1 teaspoon pepper flakes
4 slices of your favorite rustic bread, toasted
1. Preheat oven to 350°.
2. Cut tomatoes in half and place on a large baking sheet lined with unbleached parchment paper. Cut the top off garlic head and remove cloves.
3. Sprinkle tomatoes with olive oil, salt, pepper, and tarragon.
4. Add garlic cloves all over the sheet to roast together.
5. Roast tomatoes and garlic for 45 minutes to 1 hour.
6. Add butter to a large soup pot. Add in chopped onion, along with 1 teaspoon of tarragon and oregano. Brown the onions.
7. Add in roasted tomatoes and garlic, vegetable stock, water, bouillon cubes, kale, and red pepper flakes.
8. Blend the soup together in a blender.
9. Serve immediately with a wedge of lime to squeeze on top of soup right before eating and garlic bread to dip.
This soup helps restore lost waters and increase the alkaline levels of the postpartum body. Watermelon is also packed with Vitamins A & C and has powerful natural antioxidants to help support a healthy breastfed baby.
2 pounds seedless watermelon, cubed
2 tablespoons fresh mint, chopped
2 tablespoons fresh squeezed lemon juice
¼ teaspoon fresh grated ginger
¼ cup crème fraiche
¼ cup coconut water
1 cup mango puree
1. Place watermelon, mint, lemon juice, ginger, crème fraiche, and coconut water in a blender, and puree to a soup-like mixture.
2. Refrigerate and serve cold with a dollop of mango puree on top and tiny minced fresh mint.
A little protein goes a long way. Miso soup is extremely helpful for a new mother regaining her strength and staying hydrated.
3 cups Dashi stock
¾ cup firm organic tofu, cubed in small bites
3 tablespoons miso paste
¼ cup green onions, chopped
¼ cup shitake mushrooms, chopped
1 teaspoon dried seaweed, minced (optional)
Splash of low sodium soy sauce or Braggs liquid aminos
1. Pour the Dashi soup stock in a medium size sauce pan on medium heat.
2. Add in the tofu, onions, mushrooms, and seaweed and let simmer for approximately 5 minutes.
3. Take 1 cup of the soup stock and place in a pan with the miso paste to dissolve. Add this mixture back into the soup.
4. Add a splash of soy sauce or Braggs to taste.
5. Serve warm.
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