Gluten Free Vegetarian Potatokalerice Soup Food

HEALTHY GLUTEN FREE VEGETABLE SOUP RECIPES (DAIRY FREE)

Steps:

• Soak the chickpeas overnight, cook the next day until medium-firm.
• Saute onion, garlic and ginger in olive oil until slightly browned.
• Add the (chopped) bell pepper, diced tomatoes and all spices, cook for 10 minutes then add the (chopped) zucchini at the end.
• Transfer everything in the pot where the chickpeas are cooking. Add 2 bay leaves and simmer for 10 minutes. Let all flavors absorb a bit, then serve!
• Saute onion & garlic in olive oil until slightly browned.
• Add the (chopped) carrots, celery, diced tomatoes and all spices, cook for 10 minutes than add the beans and sauerkraut.The sauerkraut is already salted so taste the soup before adding more salt.
• Add the bay leaves, a whole sprig of rosemary and water to cover the vegetables.
• Simmer for 10-15 minutes, then add the asparagus at the end and turn off the heat. Let all flavors absorb for 20 minutes then serve!
• Soak the peas overnight. Cook them the next day until medium-firm.
• Saute leeks & garlic in olive oil until slightly browned.
• Add the chopped carrots, bell pepper and all spices. Cook for 5-10 minutes then add the peas (rinsed) and water to cover.
• Simmer for 30 minutes then add the sweet potatoes (cubed). Simmer again until everything is soft and tender.
• Garnish with fresh chopped scallions and serve!

15 GLUTEN-FREE SOUP RECIPES! + GREEN CHICKEN CHILE SOUP

Steps:

• Sprinkle salt over chicken thighs. Heat 1 tablespoon olive over medium high heat in a heavy stock pot, and add chicken thighs in individual layer. Sear on both sides 4-5 minutes to get a golden brown crust. Remove chicken thighs and set aside.
• Turn heat down to medium and add diced onion + pinch of salt to chicken drippings in pot, and saute until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and oregano leaves. Stir and coat onion, and you will start to smell the spices become fragrant, cooking for 1-2 minutes. Add a tablespoon more olive oil, and stir in garlic, cooking for 1-2 minutes.
• Add chicken back to pot, along with salsa verde, diced green chiles, chicken broth, and bay leaves. Stir, and bring to a boil. Turn heat down to a light simmer, and cover. Cook for 20 minutes.
• Remove chicken thighs and shred using forks. Add back to pot, along with white beans, cook for 10 more minutes. Stir in fresh lime juice.
• Remove bay leaves, and serve with shredded cheese, crushed tortilla chips, sour cream, and minced green onions.

GLUTEN FREE VEGETARIAN POTATO,KALE,RICE SOUP

Steps:

• 1. Prep all ingredients before starting. This will make everything run smoothly. Cut the veggies into sizes you prefer eating. Example I like smaller chunks of veggies in my soup so I cut them smaller. Just keep in mind the bigger the chunks the longer it takes to cook. (make sure all veggies are even in size so they cook evenly)
• 2. Pour olive oil into the soup pot and start to heat it up.
• 3. Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
• 4. Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
• 5. Keep stirring occasionally until kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
• 6. Stir in rice until it is lightly coated with the left over oil and vinegar.
• 7. Add broth and black beans. Stir then cover pot and let it come to a boil.*Adding the black beans now with the broth prevents them from getting all mashed up when stirring.*
• 8. Season to taste with salt and pepper
• 9. Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
• 10. Get a bowl and fill it up top with cheese or whatever you please and enjoy! *You may need a bit more broth it seems to absorb more once refrigerating. I like little broth so I left mine as is.*