Can you guys help me figure out how to make my soup have flavor despite a ridiculous number of food sensitivities? Here's what either I or my daughter can't have:
all nuts and seeds (i.e. no sesame oil or seeds; no coconut milk)
any kind of squash or high-carb vegetable (following an anti-candida diet, doctors orders)
We can have herbs and some spices and apple cider vinegar and ginger. I'm usually pretty good at coming up with tasty dishes despite all of these limitations, but I'm a little stumped right now. Any ideas for these shanks I just braised? Indian spices maybe? Thanks!