Gluten Free Vegetarian Potatokalerice Soup Recipes

HEALTHY GLUTEN FREE VEGETABLE SOUP RECIPES (DAIRY FREE)

Healthy Gluten Free Vegetable Soup Recipes (Dairy Free) image

Looking for healthy gluten free soup recipes? These dairy free gluten free soup recipes are easy to make and provide a hearty vegetarian or vegan meal made with wholesome ingredients. The best gluten free soups are always made from scratch with fresh nourishing veggies, herbs and warming spices. How-to video included.

Provided by HealthyTasteOfLife

Time 40m

Number Of Ingredients 46

Ingredients

1 cup dried chickpeas (organic)
1-2 Tbsp olive oil (extra virgin, cold pressed)
1 large onion
4-5 garlic cloves
1 Inch fresh ginger
1 bell pepper, (chopped (organic))
1/2 9 oz jar diced tomatoes ( (organic) )
1 large zucchini
2 bay leaves
2-3 Cups water ((add more if neccessary))
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp cumin
1/2 Tsp turmeric
1/2 Tsp coriander
chopped parsley (garnish)
1-2 Tbsp olive oil (extra virgin, cold pressed)
1 large onion
3 medium carrots
2-3 celery stalks
1/2 9 oz jar diced tomatoes, (organic )
1½ Cups pinto beans ((cooked, or can))
2 Cups sauerkraut ((homemade))
1/3 Tsp salt
1/2 Tsp black pepper
3/4 Tsp thyme
2 bay leaves
1 whole sprig of rosemary ((fresh))
2-3 Cups water/ to taste
5-6 asparagus stalks
chopped parsley (garnish)
1½ Cups dried yellow split peas
4-5 Cloves of garlic ((finely minced))
1 large leek ((sliced))
2-3 carrots ((chopped))
1 medium red bell pepper ((chopped))
2 medium sweet potatoes ((chopped))
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp cumin
1 Tsp rosemary
1/2 Tsp turmeric
1/2 coriander
2 bay leaves, (organic)
2 Cups of water, (or more)
Chopped scallions (garnish)

Steps:

Soak the chickpeas overnight, cook the next day until medium-firm.
Saute onion, garlic and ginger in olive oil until slightly browned.
Add the (chopped) bell pepper, diced tomatoes and all spices, cook for 10 minutes then add the (chopped) zucchini at the end.
Transfer everything in the pot where the chickpeas are cooking. Add 2 bay leaves and simmer for 10 minutes. Let all flavors absorb a bit, then serve!
Saute onion & garlic in olive oil until slightly browned.
Add the (chopped) carrots, celery, diced tomatoes and all spices, cook for 10 minutes than add the beans and sauerkraut.The sauerkraut is already salted so taste the soup before adding more salt.
Add the bay leaves, a whole sprig of rosemary and water to cover the vegetables.
Simmer for 10-15 minutes, then add the asparagus at the end and turn off the heat. Let all flavors absorb for 20 minutes then serve!
Soak the peas overnight. Cook them the next day until medium-firm.
Saute leeks & garlic in olive oil until slightly browned.
Add the chopped carrots, bell pepper and all spices. Cook for 5-10 minutes then add the peas (rinsed) and water to cover.
Simmer for 30 minutes then add the sweet potatoes (cubed). Simmer again until everything is soft and tender.
Garnish with fresh chopped scallions and serve!

Nutrition Facts : ServingSize 2 cups, Calories 400 kcal

5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS

5 Gluten-Free Cream of Vegetable Soups image

Add fresh, in-season vegetables and herbs to a simple, rich and creamy, homemade gluten-free soup base.

Provided by Teri Gruss, MS

Categories Entree Side Dish Dinner Appetizer Soup

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

31/2 cups chicken broth (gluten free)
3 tablespoons butter (OR olive oil)
3 tablespoons amaranth flour
1 clove garlic (minced, fresh)
2 teaspoons salt (or to taste)
1 tablespoon onion powder (gluten free, or to taste, not onion salt)
1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
3 cups vegetables (fresh)
To taste: white pepper (fresh cracked)
Garnish: gluten free crackers (homemade)

Steps:

Steam fresh vegetables until tender but not overcooked. Set aside.
In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
Add vegetables, cream, and seasonings and stir until smooth.
Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g

VEGETARIAN HOT AND SOUR SOUP (GLUTEN-FREE)

Vegetarian Hot and Sour Soup (Gluten-Free) image

This is a vegetarian version of Chinese hot and sour soup. It warms you up on a cold day! For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories Chinese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon sesame oil
1/2 carrot, peeled and cut into matchsticks
5 ounces bamboo shoots, sliced (8 oz can)
1/2 cup shiitake mushroom, sliced
4 cups vegetable broth
2 cups filtered water
3 tablespoons brown rice vinegar
3 tablespoons tamari
1/2 teaspoon salt
2 teaspoons hot chili paste
8 ounces tofu, diced
1 tablespoon potato starch
1 egg

Steps:

Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
Add tofu and bring to boil.
In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
Infuse love into the soup and serve!

Nutrition Facts : Calories 61.6, Fat 3, SaturatedFat 0.6, Cholesterol 31, Sodium 760.5, Carbohydrate 4.4, Fiber 0.9, Sugar 1.5, Protein 5.2

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