Autumn venison and vegetable soup

It seems as if autumn is suddenly upon us, the nights are closing in and slowly but surely we are heading towards dark morning walks and an appreciation of winter vegetables. A perfect time for the first canine soup of the season, a venison-based vegetable mixture that has a lot going for it, not least taste!

Nutritionally, it is a fibre-rich, nutrient-dense topping or meal component, with split peas providing plant protein, complex carbohydrate and thiamine alongside minerals such as iron, magnesium, phosphorus and potassium. Mushrooms add B vitamins, minerals, beta-glucans and ergothioneine, broadening both the fibre and antioxidant profile, while carrots contribute beta-carotene, lutein and zeaxanthin. Celery adds fibre, potassium and phenolic compounds, while courgette mainly contributes moisture, with smaller amounts of potassium, vitamin C and carotenoids. The venison broth brings the whole mixture together with flavour, hydration and gelatin from cooked collagen. As you can see from the photo, this one has a nice jellied consistency. The fat is a useful vehicle for absorption of fat-soluble vitamins.

All in all, this autumn soup lives up to the name: a substantial nutritional contribution, with pulses supplying the carbohydrate and protein base and the vegetables and mushrooms widening the range of fibres and micronutrients.

Ingredients

400g chestnut mushrooms
One large courgette
Cauliflower leaves (optional)
Three celery stalks and leaves
250g carrots
1.9 litres venison broth
300g split peas, soaked for at least two hours

 

Method

Start by soaking the split peas in water to give them enough time to swell while the other ingredients cook.

     

With broth already in the slow cooker, add the green vegetables and cook for around an hour (this will also bring up the temperature of the broth).

This type of recipe is always a useful way of using up cauliflower and broccoli leaves and stalks, so if you have saved them, add them at this point.

     

Chop carrots quite finely and slice/chop mushrooms, add both to green vegetable and broth mixture.

Cook for a further two hours in the slow cooker; the vegetables should be softening.

     

At this point, add the soaked split peas, stir and leave for a further hour or longer. I left this mix for two hours after adding the peas.

Leave to cool before decanting into freezer and refrigerator containers.

The photo below shows that this has a great sheen, a sign of a stable emulsion. That means that the fat is distributed evenly throughout the soup. 

Ingredients at a Glance

Mushrooms:

  • B vitamins, potassium and other minerals
  • beta-glucans, adding a fermentable fibre fraction
  • ergothioneine, a distinctive antioxidant compound.

Split peas:

  • plant protein and complex carbohydrate
  • thiamine, iron, magnesium, phosphorus and potassium
  • fermentable fibre and resistant starch, providing substrate for the gut microbiota.

Carrots:

  • beta-carotene
  • lutein and zeaxanthin
  • dietary fibre.

The fat in the venison broth supports absorption of these fat-soluble carotenoids.

Celery and leaves:

  • fibre
  • potassium and magnesium
  • flavonoids and phenolic acids.

Using the leaves as well as the stalks broadens the phytonutrient contribution.

Courgette:

  • high water content
  • potassium
  • vitamin C and small amounts of carotenoids
  • volume without adding much starch or energy.

Venison broth:

  • hydration and flavour
  • gelatin from cooked collagen
  • fat to assist absorption of fat-soluble nutrients.

In this batch, the firm jelly is a particularly clear sign of the gelatin-rich broth.

*****

IN THE BOWL

Shredded chicken, quinoa, boiled egg with shell, broccoli, autumn venison and vegetable soup

 

 

 

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example, this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist, but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!