Quick and Easy gluten free soups
Many recipes call for chicken broth or soup stock. If you don’t have any on hand, or if you can’t find a gluten free broth in your supermarket, you can try this easy recipe. This is the base I use for all my soups and I often use it to add extra flavor to grits or rice. If you need a quick and flavorful gluten free replacement for soup stock or broth, try this easy vegetarian soup stock.
Let’s be honest, nothing is more impressive than telling someone you made soup from scratch. There’s a sort of mystique around soups, especially creamy soups. Maybe it’s because we’re so used to buying them in a can that we’ve started to believe that only big companies can really get it right.
Homemade soups are a staple in our house. My family members follow a number of different diets and a homemade gluten-free, vegan soup that’s perfect for the slow carb diet, meets everyone’s needs. Continue reading
Creamy and spicy with just a hint of garlic. This Red Pepper Hummus Soup is perfect for a quick meal on cool fall nights. Continue reading
It seems everyone in my house has a different food issue. This year, because of increasingly poor health, my daughter decided to try becoming a vegetarian. Surprisingly, (to her meat eating Momma) her health has improved dramatically. Even to the point of no longer requiring her prescription of iron supplements. The only problem I have with her new diet, is finding things that I can cook for both of us. Vegetarian AND gluten-free is a pretty narrow window.
This is one of my favorite recipes. It’s one of the easiest things to make. It’s creamy, flavorful, healthy and even the pre-schooler will eat it. All my favorite things.
It only takes a few ingredients. Soup stock or broth, I use pre-made Gluten Free Kitchen Scrap Soup Stock, carrots, an onion, some lentils and a bit of mild curry powder.
Carrots, lentils, onion, curry powder
Click here to download a printable recipe.
I like to serve mine with a little dollop of Greek yoghurt and a little bit of fresh cilantro.
Yum!! Lentil soup, ready to eat.
I find I always have a struggle finding a base for my soups. Bouillon can contain wheat based ingredients and living in Thailand I often can’t read the ingredients at all. I haven’t been able to find canned broth, most likely because I haven’t been looking hard enough. Luckily this tasty stock is easy to make and almost free. All you need is kitchen scraps, water, salt, maybe some garlic and onions, and time to hang around the house while it simmers.
If you know someone who’s survived the Depression, you’ve probably already had this stock. It’s part of the base for Grandma’s After-Thanksgiving-Turkey-Noodle-Soup. It’s made from kitchen scraps; cucumber peelings, ends of tomatoes, that salad that only had a little bit left and nobody wanted anymore, the stems of fresh herbs, the hard part of the broccoli, celery leaves, that you save in the freezer. It really doesn’t sound very appetizing, I know. But it makes a very nice base for your favorite soups that is fresher and more flavorful than commercial brands.
This is what kitchen scraps look like.
This easy soup is great served right away, but so much better after the flavors have a chance to mingle overnight. I like to make this after the younger kids go to bed and heat it up for lunch.
Click HERE for a printable recipe: Gluten Free, Vegan Mung Bean and Ginger Soup