Gluten free homemade soup recipes
Sweet Potato Soup - Amber vegetable and lentil soup
Homemade soup recipes give the celiac sufferer an opportunity to enjoy a warming bowl of goodness, that is full of flavor.
Reading the labels on tinned or packet soups on offer in the grocery store can leave you sad and frustrated, as a good percentage of them are thickened with wheat flour. Others contain pasta pieces, or croutons, also meaning they are off your menu, I am afraid.
But don't give up! Making your own gluten free soups is not dIfficult, so why not try it for yourself with the help of my recipes? You will find that there are many other ways to thicken your soups,
Types of homemade soup recipes
Broths - A broth is the liquid in which vegetables, fish or meat have been simmered. They are one of the simplest soups you can make at home although they do need long, slow cooking.
Consommés - These are normally meat, fish or poultry based broths, which are then clarified, resulting in a clear liquid with a strong flavor.
Pureed - These often contain root vegetables and dried pulses which are cooked for a long time to help release their starch, which acts as a thickener. Once cooked the ingredients are pureed, in a food processor or blender, to create a smooth soup. You can also leave a portion of the recipe unblended, to give some texture.
Creamed - Here all the ingredients are blended and cream is added at the end of the cooking time. Many creamed soups start with a roux, which is made from flour, fat and liquid, so an alternative gluten free flour has to be substituted.
Introduction over, let's jump in and make some gluten free soup!
Sweet Potato Soup Recipe
- 1 leek, sliced
- 2 sticks celery, chopped
- 1lb sweet potatoes, diced
- 2 parsnips, diced
- olive oil (or groundnut oil)
- 1 1/2 pints vegetable or chicken stock
- Heat a little oil in a heavy based saucepan. Chuck all the vegetables in and stir them around so they are coated. Cook for about 5 minutes.
- Pour in 1 and a half pints of stock and bring the pan to the boil. Then turn down the heat and simmer until the vegetables are tender, which will take about 25 minutes. Season with a little freshly ground sea salt and black pepper to taste.
- Let it cool down slightly, then pour into a blender or liquidizer and puree for a couple of minutes.
- Serve and enjoy!
I like to pop in any left over rice or millet from the day before, just before the vegetables are cooked. The grains are already cooked they just need heating through. This adds a little more filling power to this already nutritious, sweet potato soup.
Amber vegetable and lentil gluten free soup
The lentils act as a thickener in this pureed homemade soup recipe.
- Coconut oil (or butter)
- 1 Butternut squash (or you could use a small pumpkin)
- 1 Large onion, chopped
- 5-6 carrots, chopped
- 1-2 cloves of garlic
- 1/2 cup Dried, split red lentils
- 1 tsp Coriander
- 1/2 tsp Cumin
- 1 tsp Paprika
- 1 liter water
- 1 Vegetable stock cube (check it's gluten free)
- 1-2 tbsp Tomato puree
- Additional water, as needed
- Prepare the vegetables, by chopping the onion and dicing the carrots into small pieces. Peel, seed and chop the squash into small cubes.
- Heat the oil or butter in a large pan or wok. Add the onions and squash to the pan and cook until softened and slightly browned.
- Add the chopped carrot and 1 or 2 cloves of garlic, then continue to cook for a few minutes.
- Stir in the spices and ensure they are lightly toasted before adding in the lentils. Cover with about 1 liter of water then add the stock cube and tomato puree. Bring to the boil and simmer on a low heat for about 15-30 minutes. The lentils will absorb a lot of the water during this time.
- Once cooked, blend in a food processor (or use a stick blender) until it is a nice smooth, creamy consistency.
- Either serve, or cool and store it at this point.
- This gluten free soup is best served with a nice dollop of crème fraiche or double cream.