Gluten-Free Recipes for Soups/Stews



Creamy Butternut Squash Soup

August 14, 2017

Creamy Butternut Squash Soup

Courtesy of Chobani

An easy-to-prepare gluten-free squash soup that’s just perfect for chilly days ahead.

10 minute prep time, 6 servings, 300 calories

Ingredients:

  • 1 c Chobani Vanilla Greek Yogurt
  • 8 c chopped butternut squash
  • 1½ t ground cinnamon
  • 1 t ground nutmeg
  • 1 t kosher salt
  • 8 T extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 8 c vegetable or chicken broth
  • ¼ t cayenne pepper (optional)

Directions:

  1. In a baking dish toss squash with spices, salt and 6 T olive oil. Roast at 400°F for 12 minutes.
  2. In a large pot over medium-high heat, cook onions and garlic in remaining 2 T oil until tender. Add squash and cook 5 minutes. Add broth and simmer 30 minute. Turn off heat and cool 10 minutes.
  3. Blend soup with Chobani in 3 batches. Re-warm and serve.


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TAGS: DINNER, LUNCH, SOUPS/STEWS, VEGETARIAN


Miso Veggie Ramen Bowl

May 15, 2017

Miso Veggie Ramen Bowl



Courtesy of Schar

Schar gluten free recipe miso ramen soup with eggMakes 2 servings

Ingredients:

  • 1/2 package Schar Gluten Free Spaghetti
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame oil
  • 2 garlic cloves
  • 1/2 Tablespoon ginge rpaste
  • 1 Tablespoons miso paste
  • 1/3 cup green onions
  • 6 cups vegetable broth
  • 1/4 cup soy sauce
  • 2 cups shiitake mushrooms
  • 3 cups Pak Choi
  • 2 eggs
  • Sesame seeds

Directions:

  1. In a medium 6 to 8 quart saucepan warm the vegetable and sesame oils on medium heat. Add in the garlic, ginger, miso paste and finely sliced green onions. Cook for 2 minutes while stirring frequently.
  2. Add the stock, soy sauce and de-stemmed and sliced mushrooms to the pan. Turn up the heat to high and bring to a gentle boil. Cover and boil for 5 minutes.
  3. Meanwhile bring a small saucepan of water to a rolling boil on high heat. As soon as the water is boiling and the eggs in and cook exactly 6 ½ minutes, using a timer. Drain under cool water once cooked to stop the eggs from cooking further and set aside till plating.
  4. Uncover the stock, turn down the heat to low and cook 5 more minutes, simmering.
  5. Add in the well rinsed baby bok choy with trimmed ends and cook until the greens are slightly wilted, about 3 to 4 minutes, then turn off heat.
  6. Assemble by dividing up the pre-cooked noodles into deep bowls as evenly as possible. Then evenly distribute the baby bok choy among the bowls using tongs. Next ladle broth and the mushrooms over top of the noodles and bok choy.
  7. Carefully peel the soft boiled large eggs and gently cut them in half.
  8. Place one egg per bowl gently on top of the noodles and greens.
  9. To finish garnish with a sprinkling of sesame seeds and a bit more sliced green onions. Enjoy straight away whilst hot.


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TAGS: DINNER, SOUPS/STEWS


Ribollita Soup

March 13, 2017

Ribollita Soup

Schar logo


Courtesy of Schar Gluten-Free

Ingredients: Ribollita Soup

  • 3 Tbsp. olive oil
  • ½ tsp. minced garlic
  • ¼ tsp. crushed red chili flakes
  • 2 bay leaves
  • 1 cup yellow onions, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • ½ lb. (8 oz.) kale well cleaned + de-ribbed
  • ½ lb. baking potatoes (Idaho, russet etc.) peeled, diced into bite size pieces and placed in a bowl of cool water
  • 1 x 14.5 oz. can whole peeled plum tomatoes, low sodium if possible
  • 1 x 14.4 oz. can cannellini beans, rinsed and drained, low sodium if possible
  • 10 cups gluten-free chicken or vegetable stock, or water, low sodium if possible (more may be needed)
  • 2 tsp. fresh thyme leaves
  • 3 gluten-free Schar Frozen Plain Bagels, defrosted, halved down the middle and cut into bite size chunks
  • salt and pepper to taste

Directions:

  1. In a large soup pot, heat the olive oil, garlic, red chili flakes, bay leaves, onions, carrots and celery on medium heat. Sweat out until the vegetables soften, about 6 to 8 minutes.
  2. Add the kale to the pot and stir until it starts to wilt and cook down. Once wilted, drain the potatoes and add to the pot. Stir well.
  3. With a pair of clean kitchen shears or scissors, cut the whole plum tomatoes into smaller chunks while still in the can. Add all of this to the pot and with the back of a wooden spoon break the tomatoes up a bit and stir all together well.
  4. Add the beans into the pot and 6 cups of the stock or water, just enough to cover everything in the pot, along with the thyme and a bit of salt and pepper to taste.
  5. Turn the heat up to high and bring to a gentle boil. Once boiling, turn heat down to low and simmer slightly covered for 1 hour, stirring occasionally.
  6. After the hour, add the bagel pieces and the remaining 4 cups of stock or water. You might need to add a bit more or less depending on how much of your stock has evaporated.
  7. Stir well and re-season with a bit more salt and pepper to taste. Cook a further 45 minutes covered and stirring occasionally. The bagels will start to break down and thicken up the soup, but it is ok if some chunks remain
  8. After the 45 minutes, turn off the heat. Pick out the bay leaves and discard. Serve straight away.

This soup gets better and better each day, so leftovers will be welcomed, though you may need to add a bit more stock or water when re-heating. This recipe makes a bunch of soup, so this is great to pack in a thermos for the kiddos lunchbox too.


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TAGS: SOUPS/STEWS


Irish Stew

February 27, 2017

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Irish Lamb StewMany Americans say they don’t like lamb. I love English or New Zealand lamb, but I find American lamb to be strong smelling and tasting. Jacques Pèpin says the fat on the lamb is strong tasting, so he advises removing as much visible fat as possible. I normally buy boneless leg of imported Australian lamb from Costco. If you look Irish Stew up on American sites, they all claim they are the original and all differ. This recipe is what I used to make in England, except that in England I would use neck of lamb and then remove bones. I have made this with shoulder lamb chops, which have far too much fat and not enough meat, but not a cheap cut. This is far better made with leg of lamb, cubed, or lamb shanks. On my cousins’ farm in Ireland, this would taste quite different from supermarket ingredients.  My cousins would dig a bucket of potatoes, onions and carrots fresh from the kitchen garden for that day’s meals. Fresh lamb from the farm is beyond description, so wonderful, tasty, juicy and tender.

Ingredients:

  • 2 lb. boned leg of lamb, cut into 2” cubes OR 4 small lamb shanks
  • 2 onions, peeled and cut in thick chunks
  • 2 Tbsp. white or brown rice flour, mixed with salt and pepper
  • 3 Tbsp. oil (or butter or lard)
  • 2 leeks, cleaned and thickly sliced
  • 1 lb. carrots, peeled and thickly sliced
  • 4 celery stalks peeled and finely chopped
  • 12 small potatoes (or more), peeled but left whole
  • 2 tsp. gluten-free Worcestershire sauce
  • 2 sprigs fresh thyme OR ½ tsp. dry thyme
  • 2 tsp. dried rosemary, placed in coffee filter paper and tied with string
  • 4 cups gluten-free chicken stock

Directions:

  1. Dip meat in seasoned flour.
  2. Heat oil in pan (deep 12″ skillet) and fry onion and lamb together until meat and onions are nicely browned. Frying meat and onions this way adds color and flavor.
  3. Add leeks, carrots and celery. Turn with additional butter, if necessary, until vegetables start softening.
  4. Add whole potatoes, Worcestershire sauce, thyme, rosemary and chicken stock. Add salt and pepper to taste.
  5. Bring to a boil. Turn down to a simmer and cook, covered, in 325°F oven for 1½ hours or until meat is tender. Place a layer of foil between the lid and pan so the liquid doesn’t evaporate.
  6. You can leave out small potatoes. Peel large potatoes and thinly slice. After about 1 hour of cooking, arrange sliced potatoes on top, cover and continue to cook. When meat is tender, brush top of potatoes with butter and brown the top of potatoes under grill. Thinly sliced potatoes cook quite quickly and can disintegrate.
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TAGS: DINNER, HOLIDAY, SOUPS/STEWS


Leftover Thanksgiving Turkey Soup

November 1, 2016

Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh

Chef Oonagh Leftover Thanksgiving Turkey SoupThis is a variation on a soup I make with fresh ground beef or leftover roast beef. I thought it would be a nice change from the usual chowder style turkey soup after Thanksgiving. This is good for using up some of the vegetables and meat leftover from your Thanksgiving meal. The more you add, the thicker the soup gets. I call for the vegetables to be finely chopped because I like to have a selection of vegetables in each spoonful. However, if you decide to chop your vegetables in the food processor, take care, or your vegetables will be far too finely chopped and go mushy.

Ingredients:

  • 2 Tbsp. (30 ml.) olive oil
  • 1 large onion, peeled and finely chopped
  • 3-4 large carrots, peeled and finely chopped
  • 2 ribs/stalks of celery, quartered lengthwise and cut into small slices
  • 2 cloves of garlic, peeled and finely crushed
  • 2 slices bacon, pepperoni, salami, or breakfast sausage, scissored into small pieces (I like Jones Dairy Farm bacon and sausage, labeled gluten-free)
  • A cooked turkey thigh or drumstick
  • ½ cup tiny gluten-free pasta (ditalini, tinkyada, or thin spaghetti broken into small lengths will work)
  • 3 cups (24 fl. oz., 720 ml.) marinara/pasta sauce (Both Paesana and Classico sell 24 oz. jars labeled gluten-free. I like Paesana low sodium marinara, as the salt doesn’t catch the back of my throat.)
  • 3 cups (24 fl. oz., 720 ml.), gluten-free chicken stock
  • 1 tsp. (5 ml.) Italian herb seasoning, or fresh basil and oregano added at the end of cooking, or a spoonful of pesto stirred in at the end
  • 2 bay leaves
  • ¼ cup (60 ml.) tomato paste or tomato ketchup
  • Bell pepper strips, optional
  • 1 tsp. (5 ml.) smoked paprika, optional
  • Pepper to taste

Directions:

  1. Heat olive oil and bacon over gentle heat in large pan, frying until bacon starts browning. Add cut up pepperoni, sausage, etc.
  2. Add onions, carrots, celery, garlic and bell pepper strips. Cook for 3-5 minutes over medium heat until softening.
  3. Add turkey thigh or drumstick, marinara sauce, stock, pasta, herbs, freshly ground pepper and tomato paste. Bring to a boil, turn down to a simmer and cook covered for about 30 minutes until vegetables are soft and meat is falling off the bone.
  4. Remove thigh or drumstick and pull off meat to add back to soup.
  5. Taste and adjust seasoning.  If too thick for you, add more stock or milk.
  6. Serve with a sprinkling of cheese on each bowl and crusty bread.
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TAGS: SOUPS/STEWS, THANKSGIVING


Caribbean Chowder

April 5, 2016

Caribbean Chowder


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 large onion, peeled and finely chopped
  • 2 tbsp olive oil or butter
  • 2-4 cloves of garlic, peeled and finely crushed
  • 1 lb. tomatoes, peeled (or 1 large can of tomatoes)
  • 2-3 roasted whole red peppers, peeled, deseeded and roughly chopped (opt for large peppers over small; if using jarred peppers, select the equivalent of 2-3 whole peppers)
  • 8 oz. can tomato sauce
  • 1 cup water
  • ¼ tsp dried thyme
  • 1 tsp smoked sweet paprika
  • Grating of fresh nutmeg, salt and pepper to taste
  • 14 oz (15 or 16 oz is fine) can of unsweetened coconut milk (Do not use the kind designed for Pina Coladas – it is too sweet. Don’t use lite coconut milk – you will be disappointed with the results.)
  • 1 tsp coconut rum (optional – for gluten free I use original rum, not flavored)
  • 8 oz boneless skinless mahi mahi (or salmon, or lobster) fillets cut into small cubes
  • 3 large scallops (about 1/3 lb), cut into 8 pieces each – cut scallops into two circles, then quarter each circle
  • 4-8 oz lump crabmeat (If using imitation, make sure it’s gluten-free)
  • About 12 (½ lb) peeled raw shrimp, well rinsed and drained

Directions:

1. Gently heat oil in a large pan or pot. Add onions and garlic, cook covered over gentle heat until onions soften – at least 5 minutes.

2. Add tomatoes, tomato sauce, water and roasted red peppers and continue to cook covered over gentle heat for about 10 more minutes. The onions must be really soft or they won’t purée to a smooth sauce.

3. Add thyme, nutmeg, salt and pepper, and paprika. Purée mixture in the pan with an immersion blender. You can also pour the mixture into a blender or food processor, then transfer back to the pot once pureed.

4. Add coconut milk and rum and gently heat until liquid is bubbling gently at the edges.

5. Add mahi mahi, scallops and shrimp. Return soup to a very gentle simmer and cook for about 3 minutes.

6. Turn off heat, add crab and stir well. Allow soup to sit for about 5 minutes until all fish is cooked through but not tough. Taste, adjust seasoning, and serve.

Tips & Alternatives:

This recipe is versatile, so swap in your favorite fish or seafood to meet your tastes.

The pureed onion creates a creamy base for this soup. It’s a trick you can apply to other soups and chowders


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Chinese Crab and Sweet Corn Soup

February 3, 2016

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh 

Chinese Crab and Sweet Corn Soup

This is very mild tasting.  My husband describes it as delicate and elegant and it tastes the same as the soup we used to drink in a local Chinese restaurant.

Makes 4 servings 

  • 2 cloves of garlic, peeled and crushed
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • 4 green onions (spring onions), white and green parts thinly sliced and kept separate
  • 2 tsp. (10 ml) oil
  • 4 cups (32 fl. oz., 1 liter) gluten-free chicken stock or water, plus gluten-free stock concentrate
  • 1 x 14.75 oz. or 450 g (or similar) can of creamed corn (Buy a name brand as store brand can be woody.)
  • 3 Tbsp. (45 ml) gluten-free soy sauce
  • 3 Tbsp. (45 ml) sherry (I always have sherry in the cupboard.  If you have rice wine you can use that.  Every sherry and rice wine will give a different flavor.  I use Taylor’s Golden sherry.)
  • 1 or 2 x 6 oz. cans of gluten-free crab meat (Many 6 oz. cans of crab meat drain to only 3-4 oz. So use as much as you like or can afford. 2 cans are tastier.)
  • 1 Tbsp. (30 ml) gluten-free cornstarch mixed with ¼ cup (60 ml) cold water until smooth
  • 1 tsp. (5ml) sesame oil, add only in drops as it is strong and overpowering
  • Salt and pepper to taste

Directions:

  1. Put oil in a 2 quart saucepan, add garlic, ginger and white of green onion and cook gently for a minute.
  2. Add stock, creamed corn, tamari and sherry, bring to the boil and simmer gently for 5 minutes.
  3. Add cornstarch mix, bring back to the boil and simmer, stirring occasionally, until soup thickens slightly – 2-3 minutes.
  4. Stir in crab and heat on medium heat for one minute.
  5. Add sesame oil, green of green onion pieces and salt and pepper to taste. Serve garnished with cilantro if desired.

Notes & Alternatives:

  • Make your own creamed corn with fresh corn cooked with some stock, slightly puréed and thickened with cornstarch. Or add fresh corn at beginning of soup and then roughly purée in pan.
  • For Egg Drop Soup: When the soup is ready to serve, break 1 egg into small cup, beat lightly to break up the egg and pour egg into soup, stirring to form thin strands – about 30 seconds.
  • Soy or teriyaki sauce all contain salt and ginger has quite a bite to it, so depending on your taste you might not want to add much salt or pepper.
  • Add small cooked shrimp in addition or instead of crab.
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TAGS: HOLIDAY, SOUPS/STEWS


Mildly Spicy Sweet Potato and Sausage Soup

January 13, 2016

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Sweet Potato Sausage Soup

This is my go to soup during cold weather so I normally have all the ingredients and it cooks in about half an hour. It’s only mildly spicy from the chorizo sausage as my husband doesn’t like a lot of heat.  This is a tasty sausage, I think far too many “hot” sausages have no flavor only mouth burning, lip tingling heat. I have made this with fresh butternut squash, carrots, and parsnips but prefer it with sweet potatoes, which are the cheapest vegetable in my grocery store. The sweet potatoes break down to a creamy base with texture from the sausage and chickpeas. There’s a slight sweetness from the sweet potato and sausage. I add quinoa to lots of soups for better nutrition, and without the sausage this is a vegetarian meal with protein from the quinoa and chickpeas. This is hearty enough for dinner with salad or bread.

Makes 8 one cup portions

Ingredients:

  • 2 lbs. (1 kg) of sweet potato, peeled and cut into ½-1 inch cubes (I found that I really noticed less flavor when I used less quantity of sweet potatoes)
  • 1 large onion, peeled and finely chopped
  • Olive oil
  • 2 Al Fresco (half of a 4 sausage pack) chipotle chorizo fully cooked, gluten-free, chicken sausage, peeled, quartered lengthwise and cut into small pieces.  (This just gives a mild burst of heat with flavor.  Use a spicier sausage if you want more of the chipotle sausage.  Note the Al Fresco sausage skins are made from pork.)
  • 8 cups (2 ltr, 64 fl. oz.) gluten-free chicken stock
  • 1 x 14, 15 or 16 oz. (500g) can of chickpeas or other beans you like, drained, rinsed and drained again
  • ¼ cup (60 ml) raw quinoa added at beginning of cooking or 1/2 cup cooked and added at end. This is optional and makes a thicker soup.
  • 1 cup (8 fl oz, 250ml) Asian-style coconut milk – optional or regular milk
  • 4 tsp. (20 ml) cornstarch mixed with milk to thicken.
  • Finish with chopped fresh parsley, cilantro, green of green onion or chive
  • Salt and pepper to taste

Directions:

  1. Cook onion in olive oil in large pan until tender and starting to brown.
  2. Add sweet potato cubes and sausage pieces.  Fry for about 3 minutes.
  3. Add stock, raw quinoa and chickpeas.  Bring to a boil, turn down to a simmer, cover and cook for about half an hour until sweet potatoes and quinoa are cooked. Add cooked quinoa before adding milk.
  4. If the soup seems too thick, I add the coconut milk or add it anyway if I feel like it.  I still thicken soup slightly as my husband prefers thick soup.
  5. Taste and adjust seasonings, serve with fresh herbs for a burst of flavor, sprinkling of cheese.
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TAGS: HOLIDAY, SOUPS/STEWS


Butternut Squash Soup

October 5, 2015

Butternut Squash Soup

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery

Makes 4 servingsbutternut squash soup
Time required:
30-40 minutes

Ingredients:

  • 1 package Rudi’s Gluten-Free Bakery Plain Ciabatta Rolls
  • 4 cups butternut squash, peeled and cubed
  • 2 ½ cups Imagine Organic Vegetable Stock
  • 1 Tbsp. Spectrum Organic Refined Coconut Oil
  • ½ cup half and half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • Salt and pepper to taste
  • 4 Tbsp. butter

Directions:

  1. In a large pot, combine butternut squash, coconut oil, salt and pepper
  2. Cover with water and bring to a boil, then reduce heat and simmer for 35-45 minutes or until squash is tender
  3. Transfer soup into blender or food processer and add the vegetable stock and half and half. Puree until smooth
  4. Pour back into pot and add cinnamon, nutmeg, butter, and ginger and simmer on low-medium heat for 5-10 minutes.
  5. While the soup is simmering, prepare Ciabatta Rolls according to directions on package.
  6. Serve together and enjoy!


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Gazpacho

June 5, 2015

Gazpacho

From Chef Oonagh Williams of Royal Temptations Catering

Gazpacho
Makes about 4 servings.

Ingredients:

  • 1 12 oz. can of regular V8 juice
  • ½ lb. ripe tomatoes, peeled and chopped small, retaining seeds and juices for the soup
  • ½ of an English/European cucumber, peeled, halved lengthwise and cut into small pieces. (I don’t deseed. If you do deseed, then you will need more cucumber.)
  • 2 Tbsp. green of green onions (spring onions, scallions), finely sliced
  • 2 Tbsp. chopped fresh parsley
  • ¼ of a ripe red bell pepper, deseeded and finely chopped
  • ¼ of a ripe yellow bell pepper, deseeded and finely chopped
  • ½ cup (about 1 small ear) corn (Tip: If you can grill a fresh ear of corn and then cut off niblets, do that.)
  • 2 Tbsp. olive oil
  • 1 small garlic clove, peeled and finely crushed (optional)
  • ½ to 1 tsp. sugar
  • 1 tsp. white Balsamic vinegar or fresh lemon juice
  • 1/2 cup water, more if needed
  • Salt and pepper to taste
  • 2 Tbsp. fresh basil finely chopped (optional)
  • Several sprigs of fresh lemon thyme, leaves pulled off stems (optional)
  • 1 ripe avocado, halved, stone removed, cut into thin slices (for garnish)
  • Small cooked salad shrimp (for garnish)

Directions:

  1. Put everything except for avocado and shrimp into 6-8 cup mixing bowl. Cover and refrigerate for several hours.
  2. Taste and adjust seasonings to suit your preferences.
  3. Serve each bowl of chilled soup with a garnish of cooked salad shrimp and sliced avocado as the photo shows. You could also put crab meat on top instead (be careful with imitation crab meat; it may contain gluten). Some cooked asparagus tips.

Tips from Chef Oonagh:

  • Remove the soup from the refrigerator 15-30 minutes before serving.
  • Quantities aren’t set in stone. It all depends on your preference. One essential, though, is ripe tomatoes. You won’t get the same outcome if the tomatoes aren’t very ripe.
  • For variety, throw in some seafood, olives, herbs, nuts, grapes, ham, celery, carrots, white beans or chickpeas.


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TAGS: DAIRY-FREE, SOUPS/STEWS