Zucchini-Potato Soup

December 28, 2011 By Leave a Comment

Ingredients:

  • 2-3 medium zucchini
  • 2-3 medium potatoes
  • 2 small or 1 large onion
  • 4 cups broth (chicken or vegetable)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • dash of pepper

Directions:

  1. Slice vegetables. Simmer in broth with garlic, salt, and pepper until tender.
  2. Puree in blender in batches.
  3. Serve hot or cold.

Note: You can serve with a dab of yogurt and dill or curry, if tolerant of dairy.

Alterations instead of zucchini:

  • 1/2 bunch of broccoli
  • 1/2 pound of spinach

 

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Soups

White Chili

December 28, 2011 By Leave a Comment

Ingredients:

  • 2 cans white beans (northern is fine)
  • 1 can dice tomatoes
  • 1-2 cups ground turkey or chicken, browned with onion (you can also use cooked and diced chicken breasts)
  • 1 cup loose baby spinach
  • 6 cups chicken broth
  • 1 tsp. cumin
  • 1 Tbsp. chili powder

Directions:

  1. Put everything in a pot and simmer for 30-45 minutes.

 

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Soups

Sausage Potato Kale Soup

December 23, 2011 By Leave a Comment

Ingredients:

  • 1lb sausage (I use spicy, sometimes sweet, your choice)
  • 4 med. potatoes, cubed and peeled
  • 1 lg. onion, diced
  • 1/2 head of kale or swiss chard, (spinach if you can’t find one of the first), roughly chopped
  • 4-6 cups of chicken or vegetable stock
  • salt and pepper to taste

Directions:

  1. Brown 1lb sausage in a large pot
  2. Add Potatoes and onionAdd stock and simmer.
  3. I like to let this simmer a few hours on the stove. It’s really good on an autumn/winter day with garlic bread and a glass of wine.

 Alterations:

  • Just before serving, i like to add a touch of cream or milk, about ¼ cup to round it out. It helps cut the heat in the spicy sausage, although not necessary.
  • You can use gluten-free bread if avoiding gluten or skip the bread all together.

From the kitchen of Stephanie D. in Everett, PA

Filed Under: Gluten-Free, Recipes, Soups

Spicy Butternut Squash Stew

August 17, 2011 By Leave a Comment

Ingredients:

  • 2-4 tbsp. extra virgin olive oil
  • 1 lg. onion, chopped
  • 6 cloves garlic, crushed
  • ½ tsp. cinnamon
  • 1 tsp. cumin powder
  • 1 pinch of cayenne pepper
  • 2-3 leaves of fresh basil, chopped (you can add more or less, according to taste)
  • 1 14 oz. can of fire roasted tomatoes (I use Hunt’s)
  • 4 large carrots, peeled and sliced
  • 1 pkg. of organic shitake mushrooms
  • 2 cups of vegetable stock (you can use water if you prefer)
  • 1 large or 2 medium butternut squash, peeled, seeded and chopped
  • Salt and pepper to taste

Directions:

Heat a large pot over medium heat. Add olive oil, onions, and mushrooms and sauté for about 5 minutes or until soft. Add garlic, cinnamon, cumin, and cayenne; stir. Add the squash, carrots, tomatoes, stock, salt and pepper to taste. Stir, cover and simmer for about 20-30 minutes until squash is tender.

Alterations:

  • You can use an alternative kinds of mushroom
  • You can add more cayenne pepper or red pepper flakes if you prefer more heat
  • If you do not like spice, omit the cayenne pepper altogether
  • Broccoli adds a nice touch
  • I recommend you not use zucchini, they tend to break down too much

Adapted from nourishingmeals.com

Filed Under: Featured Recipes, Gluten-Free, Recipes, Soups, Vegetables

Lentil Soup

August 17, 2011 By Leave a Comment

This is a hearty soup that I came up with.
The lentils are nutty and the spices are very warming.
It is a gluten-free and dairy-free recipe. 

Ingredients:

  • 1 tbsp. of olive oil
  • 1 tbsp. garlic, minced
  • Organic veggie stock (the boxed kind, not sure how many oz)
  • 1 cp. sliced carrots
  • Sliced green onions (use however many you would like)
  • 1/2 tsp. onion powder
  • 1/2 – 1 tsp. basil
  • 1/4 tsp. sage
  • Pinch of rosemary
  • 1 cp. lentils (i used red and black, just to mix it up a bit)
  • 1 cp. frozen spinach
  • A few artichoke hearts (from a jar, chopped)

Directions:

  1. Heat olive oil in a pot. Add garlic and vegetable stock. Bring to a boil.
  2. Add carrots, onions, spices, and lentils. Cover and boil until tender.
  3. Add spinach and artichoke hearts.
  4. Cook until spinach is heated

From the kitchen of Angie

Filed Under: Dairy-free, Egg-free, Featured Recipes, Gluten-Free, Recipes, Soups

Healing Ginger Chicken Soup

August 17, 2011 By Leave a Comment

Broth Ingredients: You can use already prepared chicken broth if it’s easier for you. Just add the chili flakes for the spice!!

  • 2 bone-in organic chicken breasts (about 2 pounds total)
  • 8 cups water
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 whole head garlic, cut in half cross-wise
  • 1/4 to 1/2 cup finely chopped fresh ginger (or more!)
  • 2 to 3 thai chiles, chopped or 1 teaspoon crushed red chili flakes
  • 2 cups chopped shiitake mushrooms
  • 1 stalk fresh lemongrass, chopped
  • cilantro stems
  • 1 teaspoon whole black peppercorns
  • 3 teaspoons sea salt

Soup Ingredients:

  • 1 medium onion, cut into crescent moons
  • 3 to 4 stalks celery, sliced into diagonals
  • 3 carrots, cut into matchsticks
  • 2 to 3 cups sliced shiitake mushrooms
  • cooked chicken pulled from the bone and chopped
  • sea salt and freshly ground black pepper to taste

Optional Additions/Toppings:

  • rice noodles
  • chopped fresh basil
  • chopped fresh napa cabbage
  • chopped fresh cilantro
  • chopped fresh thai green chiles
  • lime wedges

Directions:

  1. To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat medium-low and simmer for 1 1/2 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bone and chop the chicken into bite-sized pieces.
  2. Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15 to 20 minutes. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more or until thai rice noodles to each bowl if desired. Squeeze a little lime juice over each bowl. Make sure to have some tissues handy if you are using the thai chiles! Simmer until vegetables are cooked to your liking. Ladle soup into bowls and serve with a handful of basil, cilantro, and cabbage on top. Sprinkle with thai chiles if desired.

Source: www.nourishingmeals.com

Filed Under: Recipes, Soups

Cream of Mushroom Soup

August 17, 2011 By Leave a Comment

This is a great recipe for the holidays, especially if you want to make green bean casserole that is gluten and dairy-free.
It can also be served as a belly warmer on a cold day.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 3 large carrots, chopped
  • 1 pound cremini mushrooms, chopped
  • 5 cups water or stock
  • few sprigs fresh thyme (pull the leaves from the stems)
  • few sprigs fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 3 teaspoons salt
  • 1/2 cup raw cashews
  • 2 tablespoons sweet rice flour

Directions

  1. In a large pot sauté the onions in the olive oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; sauté for a few minutes more.
  2. Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).
  3. Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.

Alterations:

  • You may choose any type of mushrooms, mix and match if you’d like.
  • You can also save a few chopped mushrooms and add back into the soup once it is blended to make it heartier. This is a good idea especially if you are eating it as a soup.

Adapted from nourishingmeals.com

Filed Under: Gluten-Free, Recipes, Soups

Chorizo Chicken Sausage and Spinach Soup

August 17, 2011 By Leave a Comment

A deliciously light soup that is full of flavor and a bit of spice.

Ingredients:

  • 1 pkg. Chorizo Chicken Sausage, sliced*
  • 1 Tbsp. of olive oil
  • 1 small onion, chopped
  • 1-2 cloves garlic, chopped
  • 1 can of Northern Beans, with juice (you can add an extra can of beans if you desire)
  • ½ cup of water
  • 1 small package of frozen spinach
  • 2-3 leaves of fresh basil (1-2 tsp. dried basil works as well)
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Directions:

  1. Heat olive oil in medium-sized soup pot.
  2. Add sausage, onion, and garlic. Sauté until sausage is browned.
  3. Add entire can of beans, with liquid. Add water.
  4. Stir in frozen spinach and basil. Bring to a boil, reduce heat and simmer until cooked through.
  5. Add salt and pepper to taste. Sprinkle with red pepper flakes for extra heat.

*Omit meat for vegetarian and vegan diets
From the kitchen of Angie

Filed Under: Gluten-Free, Recipes, Soups