Gluten Free Veggie Soup Food

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5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS



5 Gluten-Free Cream of Vegetable Soups image

Add fresh, in-season vegetables and herbs to a simple, rich and creamy, homemade gluten-free soup base.

Provided by Teri Gruss, MS

Categories     Entree     Side Dish     Dinner     Appetizer     Soup

Time 20m

Yield 8

Number Of Ingredients 10

31/2 cups chicken broth (gluten free)
3 tablespoons butter (OR olive oil)
3 tablespoons amaranth flour
1 clove garlic (minced, fresh)
2 teaspoons salt (or to taste)
1 tablespoon onion powder (gluten free, or to taste, not onion salt)
1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
3 cups vegetables (fresh)
To taste: white pepper (fresh cracked)
Garnish: gluten free crackers (homemade)

Steps:

  • Steam fresh vegetables until tender but not overcooked. Set aside.
  • In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
  • Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
  • Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
  • Add vegetables, cream, and seasonings and stir until smooth.
  • Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g

CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)



Chunky Vegetable Lentil Soup (Gluten-Free, Vegan) image

Fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 stalks celery, sliced
2 carrots, quartered and sliced
1 large sweet potato, diced (about 9 oz/250 g)
2 cups kale, chopped
2 teaspoons paprika
1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
6 cups water (or vegetable soup stock)
1 canned crushed tomatoes (15 oz/425 g)
3 tablespoons gluten-free tomato paste
1 teaspoon salt

Steps:

  • In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
  • Add minced garlic and sauté 2 more minutes.
  • Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
  • Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
  • Add salt, infuse love and serve!

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