Gluten-Free Recipes for Soups/Stews



Slowcooker Hashbrown Soup

March 28, 2018

Slowcooker Hashbrown Soup

This gluten-free soup is the ultimate comfort meal that cooks itself in a few short hours. Just dump the ingredients into the slowcooker and wait!

From Cindy Gordon of Vegetarian Mamma

Who doesn’t love an easy meal? This comfort meal is perfect served up on a cold day! But honestly, any time of the year will be just right!

You’re taking some pretty basic ingredients, then dumping them into your slowcooker. Then once you give it a stir to mix it, set the timer and forget it!

While this isn’t a breakfast recipe, it does come from my love of breakfast. You know that I love lazy weekend breakfasts.

Most of those breakfasts include potatoes of some sort and typically hashbrowns. I was trying to come up with ways to incorporate more hashbrowns into my life! YUM!

Such an easy recipe! I am telling you, this is such a creamy and delicious comfort food meal. You’ll be begging for seconds!

Ingredients:
  • 1 (20 oz) bag of frozen gluten-free hashbrowns (the shredded kind)
  • 32 oz of gluten-free vegetable broth
  • 1 cup of water
  • A dash of salt and pepper, to season
  • ½ c white onion, diced
  • 2 T All-purpose gluten-free flour blend
  • 1 c heavy cream
  • 1 block of cream cheese, softened
  • 2 c gluten-free shredded cheese (I used a blend)
  • Garnish: green onion (diced) and Parsley


GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


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TAGS: APPETIZERS/SNACKS, SOUPS/STEWS, VEGETARIAN


Buffalo Chicken Soup

January 30, 2018

Buffalo Chicken Soup

Have yourself a delicious Soup-er Bowl party!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is a great comfort soup recipe for the wintertime. It’s also quite low in fat, so good for watching your waistline, and also suitable for Friday Night Football or the Super Bowl. Add more blue cheese as desired and use cream instead of milk and half and half for an amazing creamy taste, but also huge increase in calories. Do this for parties, but stay with low fat for family meal.

I saw a two-line description in an online menu of this soup “chicken breast in a creamy sauce with hot wings sauce, cheese and topped with blue cheese.” So I took the idea and created my own version. It only has a slight bite from the peppers and a mild blue cheese taste. I don’t like the raw taste of most buffalo chicken dishes, just raw heat with no depth of flavor makes no sense to me. Adjust the amount of heat to suit yourself and use whatever bottle, ground chili, hot sauce you are used to using that is also gluten free. Just remember the hotter you make soup, the more people will drink at a party to cool down their mouths, and you could be liable for any car accidents. I have a girlfriend who lived in San Antonio, Texas for several years and I always have to remind her that not everyone likes or can tolerate 10-alarm dishes. Make this 1-2 days in advance of party and reheat and serve in slow cooker.

Gluten-Free Buffalo Chicken Soup

Makes about 6-8 servings

Ingredients:

  • 1 large onion, peeled and finely chopped
  • 5 slices of bacon, finely scissored
  • 1 tbsp (15ml) olive oil not extra virgin
  • 4 large carrots, peeled and cut into small dice.
  • 4 cloves of garlic, peeled and finely crushed
  • 1+1/2 -2 lb of boneless, skinless chicken thighs.(750 g -1000g) Take off excess fat, then cut chicken in half lengthwise and then cut into thin strips – I do this all with scissors. Chicken breast becomes too dry and chewy.
  • 2 tsp (10ml) Penzey’s smoked paprika – don’t bother to substitute Szego brand.(Penzeys.com or Arlington, Ma store for New Englanders. Penzey’s have other stores in different States.)
  • ¼ tsp of Penzeys ground chipotle or about 1 tsp (5 ml) pureéd canned chipotle or to taste or other hot sauce you like.
  • 4 c (880ml, 1+1/2 pts) gluten-free chicken broth, fresh black pepper
  • 1/4c (60 ml) gluten-free cornstarch – I use Argo brand that is labeled gluten-free. Corn is very easily contaminated in processing.
  • 1 c (8 oz, 220ml) 1% milk
  • 1/2 c (4 oz, 110 ml) half and half. For less calories either substitute fat free half and half or use whole milk. Heavy Cream is wonderful. Or even Asian style coconut milk.
  • ¼ c (60ml) blue cheese crumbles. You can buy small plastic packets of crumbled blue or Gorgonzola cheese at about $2 for 4 oz/125 g. There are many varieties of blue cheese out there and they will all give a different flavor and strength. This amount of blue cheese is very mild since I am not a blue cheese lover, but you do know it is blue cheese. You can also serve additional blue cheese in a bowl for people to help themselves. Please don’t get over enthusiastic adding the blue cheese. I had about 1 extra tablespoon left in packet and added it. Then, even my husband wouldn’t eat the soup and he loves blue cheese.

Directions:

1. Put onion, bacon and oil in large pan, and gently cook until onion is soft and turning golden.

2. Add carrots and cook gently for about 5 more minutes.

3. Stir in chicken strips, smoked paprika and chipotle, stir well so chicken is covered in spice mix and let cook for about 5 minutes until chicken is seared on all sides.

4. Stir in garlic, chicken broth and freshly ground black pepper, bring to a boil, turn down to a simmer and cook covered for about 30 minutes until carrots and chicken thighs are tender.

5. Blend cornstarch with 1% milk, and add this mix to pan. Cook stirring occasionally until soup thickens and then let cook for about 3 more minutes to ensure cornstarch is cooked out with no raw flour taste left. Add fat free half and half at this stage, it has a tendency to break up if it is cooked too long.

6. Taste soup and see if you want more pepper or hot pepper. You probably won’t need salt since the blue cheese will add salt.

7. Add blue cheese, turn off heat and allow soup to stand for a few minutes. Then stir well to mix blue cheese throughout the soup.

8. Serve and enjoy.

Note: the mold for blue cheese was traditionally grown on wheat bread, so you have to check that the blue cheese available to you is gluten-free. I telephoned ‘President’ brand of cheeses in December 2010 to check that their cheeses were still gluten-free. They won’t clearly state that their cheeses are gluten-free, but they said that no wheat, rye or barley is used, there is no gluten in the plant and they use white distilled corn based vinegar. They also do not test for gluten. So your choice. However, January 2013 their website stated:“Many of the cheeses we manufacture are from ingredients considered to be gluten-free, but since we do not confirm this with testing, we refrain from making any such claims. We understand how important this subject is to many of our customers. Please check back with us from time to time. This is something that we are presently working on. (I haven’t checked, and FDA guidelines changed many companies labeling policies.)


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Plantain Soup

October 16, 2017

Plantain Soup




Courtesy of Chobani

An easy to make rich and creamy soup that’s also deliciously gluten-free!

Ingredients:

  • 1 c Chobani Non-Fat Plain Greek Yogurt

  • 2 medium carrots, chopped

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 jalapeño, chopped

  • 2 T canola oil

  • 2 garlic cloves, finely chopped

  • 1½ t ground cumin

  • 1½ t dried oregano

  • 2 t kosher salt

  • 2 green plantains, peeled, chopped

  • ½ bunch fresh cilantro, chopped

  • Lime wedges

Directions:

  1. In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
  2. Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
  3. Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
  4. Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.


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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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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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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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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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