A Gluten Free Soup Opera - out now! Plus grab the recipe for Moroccan Sweet and Sour Soup
by Sibel Hodge
I hope this is OK to post here! I'm just letting you know about my new gluten free soup cookbook, A Gluten Free Soup Opera which is out now...
About A Gluten Free Soup Opera:
Whether you’re looking for a tasty starter, a light lunch, or a hearty dinner, there’s nothing quite like a nutritious bowl of soup. In the second book from Sibel Hodge’s gluten free cookbook series, A Gluten Free Soup Opera takes you on an international culinary journey, bringing you a delicious bowl of goodness for any occasion. All of the 30 recipes included are gluten and wheat free, and most also have dairy free and vegetarian/vegan options included.
Looking for a Christmas Day starter? Try Festive Chestnut Soup. If you’re running low on time, Butter Bean and Pancetta Soup or Greek Pork and Lemon Soup will take 20 minutes to cook. For a filling dinner, Rustic Leek and Potato or Hearty Lamb and Green Bean Soup fits the bill. African Peanut Soup, Moroccan Sweet and Sour Soup, or Chilli Bean Soup are the ultimate in winter warmers. Pistachio Soup and Seafood Soup will impress your guests at a dinner party. And for a light lunch, choose Chinese Chicken Noodle Soup or Broccoli and Parmesan Soup.
A Gluten free diet doesn’t mean you have to sacrifice taste. Today it can be eclectic, vibrant, and adventurous. After cooking for her coeliac husband for over a decade, author Sibel Hodge gives you the ultimate in mouth-watering and healthy recipes, which can easily be prepared using ingredients from your store cupboard or local supermarket.
Who says gluten free cooking has to be boring?
Experiment. Eat. Enjoy!
SOUP RECIPES INCLUDED:
African Peanut Soup, Beef, Mushroom, and Asparagus Soup, Broccoli and Parmesan Soup, Butter Bean and Pancetta Soup, Carrot and Coriander Soup, Chicken and Courgette Soup, Chicken and Spinach Soup, Chilli Bean Soup, Chinese Chicken Noodle Soup, Chunky Minestrone Soup, Coconut, Ginger, and Carrot Soup, Daal Curry Soup, Festive Chestnut Soup, Greek Pork and Lemon Soup, Hearty Lamb and Green Bean Soup, Meatball and Spaghetti Soup, Minted Pea Soup, Moroccan Sweet and Sour Soup, Mushroom Soup, Onion Soup, Pistachio Soup, Roasted Vegetable Soup, Rocket and Goat’s Cheese Soup, Rustic Leek and Potato Soup, Salmon and Green Tea Soup, Seafood Soup, Spanish Chorizo
and Chickpea Soup, Spicy Pepper and Potato Soup, Thai Green Curry Soup, Tunisian Spiced Cauliflower and Almond Soup
This recipe does exactly what is says on the tin – it’s sweet, it’s spicy, it’s sour, and it’s fun! Moroccan food is all about flavour and colour, and this dish is an explosion of both.
I’m using dried apricots here, and whenever possible try and get apricots that are naturally air dried, rather than those dried using sulphur or sulphur dioxide, which can cause allergies in some people. They will probably be darker in colour than the usual apricots, but the taste is the same and they’re healthier for you.
Did you know that as well has being a great source of dietary fibre and protein, chickpeas are also rich in folate, calcium, and manganese, plus they’re also low in fat, which is always a bonus! But if you don’t like chickpeas, substitute them for a can of beans like cannellini, borlotti, kidney, or black-eyed.
· 1 onion – chopped
· 1 carrot – diced
· 1 red pepper – diced
· 1 green pepper – diced
· 8 – 10 dried apricots – chopped
· 4 cloves of garlic – crushed and chopped
· 2 inch piece of fresh root ginger – peeled and chopped finely
· 400 gr can of chopped tomatoes
· 400 gr can of chickpeas – drained and rinsed
· Juice of half a lemon
· 2 – 3 tablespoons of chopped fresh coriander (cilantro)
· 1 pint (approx. 2 ½ cups) of chicken stock/vegetable stock/water
· ¼ teaspoon of dried cinnamon
· 1 tablespoon of ground coriander
· 1 teaspoon of ground cumin
· ¼ teaspoon of nutmeg
· 1 tablespoon of tumeric
· 1 tablespoon of paprika
· ¼ – ½ teaspoon dried chilli flakes
· ¼ teaspoon of black pepper
· Salt to taste
· Olive oil for frying
1. Fry the onions and peppers until soft.
2. Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35 – 45 minutes.
3. Stir in the fresh coriander and serve.
Serves 4 – 6
* Vegetarian/Vegan Options – Use vegetable stock
* Dairy Free
It's available in all ebook formats now! http://tinyurl.com/dykebcw
Peace and Love