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
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.
Carrot and Lentil Soup
- 4 cups broth or soup stock
- 1 1/2 cups chopped carrots
- 1/3 cup red lentils
- 1 onion finely chopped
- 2 Tablespoons mild curry powder
- 2 Tablespoons oil
- In a sauce pan, over medium heat, stir oil, onion, carrots, lentils and curry powder until combined
- Add broth and bring to a boil
- Simmer until Vegetables are tender, about 15 minutes
- Let cool
- Puree cooled soup in a blender until smooth
- Reheat, add salt and pepper to taste
I like to serve mine with a little dollop of Greek yoghurt and a little bit of fresh cilantro.
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.
Gluten Free, Vegan, Mung Bean and Ginger Soup
- 1 small onion
- 1/2 stalk celery chopped
- 1/2 yellow bell pepper chopped
- 4 cloves garlic
- 2 Tablespoons fresh ginger chopped or 2 tsp dry ginger
- 3 tsp ground corriander seeds
- 2 Tablespoons oil
- 1/2 cup mung beans
- 4 cups water
- Salt and pepper to taste.
- Heat oil over medium heat. Add chopped vegetables, garlic and ginger. Sautée until tender.
- Add spices and mung beans and stir gently for a minute or until the spices are worked through.
- Add water and bring to a boil.
- Reduce heat and simmer for 30 minutes or until beans are tenderLet cool and purée soup in a blender until smooth. (This step is optional. If you don’t have a blender, the soup tastes just fine as it is).
- Add your salt and pepper. I find it needs quite a bit of salt, but I like salty food.
- Let cool and store in the fridge over night. Reheat tomorrow for lunch.