Love soup any time of year!

  1. Chicken and Celery Soup
  2. Farmhouse Vegetable Soup
  3. Tomato & Orange Soup

1. Chicken and Celery Soup 

Nourishing and quick to prepare

Serves: 3-4


3 sticks celery, chopped finely
575 ml (1 pint) chicken stock
125 g (4 oz) cooked chicken, chopped
25 g (1 oz) dairy-free margarine
25 g (1 oz) gluten-free plain flour blend
Salt and freshly ground black pepper

What to do:

  1. In a medium saucepan put the chicken stock and celery and bring to the boil. Cover and simmer gently for 10-15 minutes until the celery is tender.
  2. Add all the other ingredients to the pan, season to taste.
  3. Stirring continually, bring slowly back to the boil and gently simmer for another 5 minutes.
  4. Serve with your favourite gluten free bread.
Top Tip:  Try adding 1/2 x 5 ml spoon (1/2 teaspoon) of chilli powder or a dash of tabasco to give the flavour a kick!

2. Farmhouse Vegetable Soup

This farmhouse vegetable soup is so tasty the children will love it

Serves: 4-6


25g (1 oz) dairy-free margarine
2 medium onions, peeled and chopped
4 rashers of smoked bacon, de-rinded and cut into pieces
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 carrots, peeled and diced
1 leek, slice thinly
1 x 15 ml spoon (1 tablespoon) tomato puree
1.3 litres (2 1/4 pints) vegetable stock
1 x 5 ml spoon (1 teaspoon) dried parsley
1 x 5 ml spoon (1 teaspoon) dried basil
8 large, green cabbage leaves, shredded
Salt and freshly ground black pepper

What to do:

  1. In a large, heavy-based saucepan, melt the dairy free spread and saute the onions with the bacon for 5 minutes, until softened.
  2. Add all the remaining vegetables and saute again for another 5 minutes.  Add the tomato puree, stock, parsley, basil and stir thoroughly.
  3. Bring to the boil and simmer over a medium heat for 15 minutes, until the vegetables are really tender.
  4. Season to taste.
  5. Serve with freshly baked gluten free bread.

3. Tomato and Orange Soup

This gluten-free & dairy-free soup combines tomatoes with fresh orange, is easy to prepare and the results are delicious
Serves: 8


2 x 400g (14oz) tins of tomatoes
1 onion, peeled and sliced
2 medium carrots, peeled and sliced
2 bay leaves
1 thin strip of lemon rind
8 peppercorns
1 litre (2 pints) chicken stock
pinch of salt 
1/2 orange, juice and grated rind
2 x 5ml spoons (2 teaspoons) sugar
150ml (1/4 pint) dairy-free cream
40g (1 1/2 oz) dairy-free spread
40g (1 1/2 oz) gluten-free flour
small pinch of xanthan gum

What to do:
  1. In a large, heavy-based pan place the tomatoes, onion, carrots, bay leaves, lemon rind, peppercorns, chicken stock, salt, orange juice and sugar. Stir and bring to the boil, cover and simmer for 35 minutes.
  2. Liquidise then return to the pan.
  3. In a bowl sift the gluten-free flour with the xanthan gum then add to the pan along with the dairy-free spread. 
  4. Bring back to the boil, continually whisking with a hand held whisk, beating until smooth and thickened.
  5. Add the dairy-free cream alternative, stir well and serve with crusty gluten-free bread or croutons!
Top Tip: This soup is just as delicious cold and is very refreshing!

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