Gluten Free Veggie Soup Food

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

Ingredients

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

Ingredients

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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