My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, March 10, 2013

Egg Free, Dairy Free Vegetable Tomato Rice Soup

I love throwing ingredients together and seeing what happens. I started with crushed tomatoes and broth then just added a few ingredients I was in the mood for. The result is a healthy, satisfying and delicious soup. This soup would also be good if you leave out the crushed tomatoes and use additional broth.

Vegetable Tomato Rice Soup

28 oz can crushed tomatoes
16 oz frozen broccoli and cauliflower, cooked according to the package
4 cups chicken broth
2 cups uncooked rice, cooked
2 cups cooked diced chicken

Combine all of the ingredients in a soup pot. Simmer until heated through.
* This soups freezes great and reheats easily in the microwave.

No comments:

Post a Comment