gluten_free | Entries tagged with meal: soup

It's autumn by the calendar, but summer has lingered long enough for late plums to still be excellent! Time to make cake! Specifically, this flourless almond, plum and orange blossom loaf

I also just posted to my own journal with my recipe for roast pumpkin and kumera soup, which is the colour of the season! :)

mific

This is a more complex version of Easy Black Bean Salsa Soup (which is literally just 2 cans beans, 1.5 cups stock, and 1 jar (~1 cup) chunky medium-hot salsa plus seasonings like garlic, cumin, S&P)

Here you make the salsa part yourself, rather than using a store-bought jar.

( Read more... )

fred_mouse

Purchased today, at the extravagant discount price of $3.50(AUD) for one pot of lumlum Thai Green Curry flavour pot noodles. These are labelled as vegan, non fried noodles, no preservatives, gluten free, no MSG. Product of Thailand.

caveat: It's been a while since I've had two minute noodles, and I'm not entirely sure if I've previously had pot noodles, so I don't have a good reference to compare these to. Plus, while the instructions say 'leave for five minutes' I left for significantly longer, because I forgot about them. Which is to say that my upcoming complaint about the texture of the noodles may be entirely unwarranted.

So: prep - getting in to the packaging was a little frustrating, as if there was a perforated tear line in the sealing plastic I didn't find it. Similarly opening the flavour sachet. Not recommended for people with hand issues.

Flavour: there was a generous amount of flavouring paste, it smelled great, and it was sufficient for the amount of water added. I ended up drinking it all before eating the noodles, and as a soup it was wonderful. Definitely the bit that I would want again. Importantly for me, this was really good flavour, not passable flavour with lots of salt to make it feel like more flavour. 5 star flavour.

Noodles: These were uncanny valley levels of wrong. Slightly flat rather than round noodles, the mouth feel was slightly gritty (this is commonly my experience with rice based products). Even if they weren't overcooked, these two complaints would still be there. Impossible to scoop out with the fork - after drinking the soup, I just supped them from the pot. Grudgingly, I'm giving the noodles 2 stars, because of the user error involved.

Overall: worth it as a one off. I really needed something as a pick me up, and buying a treat at this price was worth it. I would not be buying it as a regular item, partly because I don't really like 'cup' noodles (I do like two minute noodles in the pressed blocks. Yes, I realise they aren't functionally different). If you like cup noodles and you find them at a reasonable price, then I think I recommend them. 3.5 / 5 stars.

ingredients: brown rice noodles (74%) (organic brown rice flour, water), Green curry flavour paste (26%)(coconut milk, cane sugar, cumin, chilli, salt, lemongrass, garlic, shallot, galangal, tumeric, soybean, coriander, lime peel, citric acid).

mific

These were mostly taken from a tumblr post about soups, then I followed all the links and these were the ones that worked and weren't behind a paywall. Haven't tried any yet but they look yummy - peanut gallery comments are mine. (Also, a reminder about how useful the Paprika app - for pc or mobile - is to save recipes like these.)

Soups for autumn!

https://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/
https://food52.com/recipes/37310-thai-coconut-shrimp-noodle-soup
https://www.bonappetit.com/recipe/chicken-khao-soi (sub the egg noodles with GF noodles)
https://href.li/?https://www.bonappetit.com/recipe/tom-kha-gai-chicken-coconut-soup
https://www.copymethat.com/r/gU8S0aO3T/nigella-lawsons-cold-cure-soup/ (directions behind paywall. Suggest: saute veggies and spices, then add chicken, then add the rest and liquid and simmer well)
https://us.kiwilimon.com/recipe/soups/xochitl-soup (you may only get a couple cracks at this site before hitting a paywall, so copy it. Also it pimps a bottled water brand that sounds hilariously like holy water)
https://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/ (garlic soup with moar garlic)
https://www.kcet.org/food-discovery/food/weekend-recipe-cauliflower-soup
https://smittenkitchen.com/2008/11/veselkas-cabbage-soup/ (pork butt, heh)
https://href.li/?https://www.bonappetit.com/story/how-to-make-vietnamese-canh
https://food52.com/recipes/78588-instant-pot-coconut-shrimp-soup-tom-kha
https://food52.com/recipes/24592-marcella-s-broccoli-and-potato-soup
https://food52.com/recipes/84450-best-instant-pot-soto-ayam-recipe
https://href.li/?https://www.seriouseats.com/30-minute-pressure-cooker-pho-ga-recipe
https://www.bonappetit.com/recipe/spicy-kimchi-miso-soup (also hit a paywall here after opening the link a few times, but you can still add them to Paprika even with the paywall notice)
https://food52.com/recipes/78589-instant-pot-kimchi-beef-stew-kimchi-jjigae (might need to check your gochujang is GF)
https://www.bonappetit.com/recipe/hammy-chickpea-soup
https://www.saveur.com/yucatecan-turkey-soup-with-lime-recipe/
https://food52.com/recipes/75069-instant-pot-indian-tomato-coconut-soup
https://www.halfbakedharvest.com/instant-pot-pesto-zuppa-toscana/
https://alexandracooks.com/2018/11/03/cream-of-celery-soup-with-walnut-currant-salsa/ (without the bread bowls)

To help with mod tagging: if adapting according to my notes these are all GF, many qualify as keto-friendly, many are egg-free, most are dairy-free, most are nut-free. But they vary and you need to read the actual ingredients.

rosefox

I started making my own chicken stock during the pandemic and will never buy boxed again. The Instant Pot makes it easy. Roast some stuff, put it in water, put it under pressure for three hours, and you have liquid gold. I find the root vegetables add a wonderful rich sweetness that makes this stock very suitable for chicken soup, winter stews, or drinking by the cup.

The secret to this flavorful stock is to spend a whole chicken on it, or the equivalent in skin-on bone-in chicken parts. A mix of wings and legs works well. I buy several pounds at a time of whatever's on sale and freeze it until I'm ready to make a batch.

These measurements are for an 8-quart Instant Pot. Reduce quantities proportionately for a smaller Instant Pot. If you make a lot of stock, I recommend investing in a large Instant Pot, three OXO Good Grips 4-Cup Fat Separators, and a Chef's Planet #130 Multipurpose Filter Funnel Set.

Ingredients

3–4 pounds skin-on chicken parts with plenty of meat (1 whole chicken cut into parts is ideal)
1 carcass from a roast or rotisserie chicken (optional)
1 small clove garlic (really, just one)
1/2 pound carrots
1 celery root (can substitute 3–4 stalks celery)
2 parsnips
1 sweet yellow onion
canola oil or peanut oil (I prefer peanut for the flavor it gives while roasting, but use canola if there are peanut allergy concerns)
1 tsp whole peppercorns
1/2 tsp salt
10 cups water

Equipment

8-quart Instant Pot, ideally with stainless steel liner and strainer basket
Large mixing bowl
Oven
2 sheet pans, with optional silicone sheet pan liners
Fine mesh strainer
Fat separator (optional)

( Instructions )

Current Mood: full

rosefox

This is pure wintertime comfort food, savory and warming, and it makes your house smells amazing. It's also pretty quick and easy to make, and adapts well to any veg you have lying around; we've made it with green beans and mushrooms, and some recipes call for sweet potato. Just divide the veg into "takes 10 minutes to cook" (goes in with/instead of the potato), "takes 5 minutes to cook" (goes in with the chicken), and "barely needs to cook" (goes in with/instead of the bell pepper). You can also omit the potato and put in noodles instead. Whatever! It's flexible.

If you don't have lemongrass or kaffir lime leaves, add more lime juice to compensate.

The curry paste is more for flavor than heat. My six-year-old scarfed several bowls of this and begged for more. If you want it spicier, increase the curry, add a bit of chili oil or some sliced fresh chili peppers, or throw in a few dried chili peppers while it's simmering.

The quality of the broth has a significant effect on the flavor of the soup. Homemade stock is ideal.

Ingredients

1 Tbsp canola oil
1/2 sweet yellow onion, sliced very thin
2 Tbsp red curry paste
1 large piece fresh ginger, peeled and cut into small slices
1 Tbsp minced fresh lemongrass (reserve stalks)
6 Tbsp minced cilantro, divided
30 oz full-fat coconut milk
4 cups low-salt chicken broth
4 tsp GF fish sauce (or 2 tsp GF oyster sauce + 2 tsp GF soy sauce or liquid aminos), divided
2 kaffir lime leaves
1/2 pound red or russet potatoes, cut into 1-inch cubes
1 pound boneless skinless chicken breast, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 red bell pepper, sliced thinly
2 Tbsp lime juice (from 2–3 limes)

( Instructions )

Current Mood: pleased

runpunkrun

This is basically a half order of my Greek Chicken, Lemon, and Rice Soup only in the Instant Pot and without the lemon. It makes a fast and delicious chicken soup with not a lot of work.

Ingredients:

2 tablespoons olive oil (optional)
1/2 yellow onion, diced (~1/2 cup)
3 cloves garlic, minced (~2 tablespoons)
1 bone-in, skin-on chicken breast (~2 lbs, if it's small, you can use two)
8 cups chicken broth
3 stalks celery, diced
3 carrots, diced
1/2 cup fresh Italian parsley, chopped
3/4 cup uncooked long grain white rice (I use jasmine)
Kosher salt and black pepper to taste

( recipe )

Questions? Ask 'em!

mific

This is super basic and I'm sure most people already do it, but it's my slightly healthier GF take on student-style instant ramen, and an easy 1-person meal. It uses instant rice noodles, and you can get brands that are GF.

( more )

mific

Here's the second soba recipe. More of a winter one, this time. ( more here )

mific

(My first experiment in copy-pasting a recipe from the paprika app - it worked really well using "share - recipe text - copy")

Here's the source webpage: https://www.recipetineats.com/vietnamese-chicken-pho-soup-pho-ga/ - I slightly edited the original to fix typos and simplify the quantities so the app could scale them. I haven't made this yet, but definitely plan to, in the next few weeks.

Servings: 4

Description:

The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours.

If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces.

( Read more... )

runpunkrun

Avgolemono soup without the egg! And the orzo is replaced with rice. I really like how simple this is and how much flavor it has. It's also quick and fairly easy to make. I adapted this recipe from Heather Christo's cookbook Pure Delicious, but you can find a similar recipe on her blog: Chicken, Lemon and Rice Soup.

Ingredients:

¼ cup olive oil
1 sweet onion, diced
4-6 cloves garlic, minced
6 stalks celery, diced
6 carrots, diced
2 bone-in, skin-on chicken breasts
8 cups chicken broth
1 cup uncooked long grain rice (I use jasmine)
2 lemons, zested and then juiced (about 1/2 cup juice)
½ cup fresh Italian parsley, chopped
Kosher salt and black pepper to taste

( recipe )

Questions? Ask 'em!

harmonic_tabby

I posted this recipe in March of 2019. I'll post the link so y'all can go back and look at it again.

https://gluten-free.dreamwidth.org/6251.html

And I remind everyone that our recipes are tagged after we post them, so you can choose a tag (like meal:soup) and check out all the previous tasty suggestions our membership has offered.

I'm gonna think real seriously about that Beef Stew with Dumplings that

mific posted . I just have to convince the hubby to bring home some turnips (I like half potato/half turnip in my stew).

Tabs

rosefox

In the cold season, this is a wonderfully filling and savory soup—now made gluten-free and dairy-free! This is great with a (relatively) crusty bread like Schar's ciabatta rolls. If you're in the U.S., Stop and Shop's Nature's Promise brand does good GF elbow macaroni that work very well for this.

Ingredients

Base
1 Tbsp extra-virgin olive oil, plus extra for drizzling
3 oz pancetta or bacon, chopped fine
1 medium onion or 1/2 large onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about 2/3 cup)
4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping Tbsp)
1 tsp dried oregano
¼ tsp red pepper flakes
3 anchovy fillets, minced to paste (about 1 tsp)
1 (28-ounce) can diced tomatoes with liquid, or crushed tomatoes
1 Tbsp white miso paste
2 cans (15 ounces each) cannellini beans, drained and rinsed

To serve
4 cups low-sodium chicken broth
2 cups water
8 ounces small pasta (up to the size of elbow macaroni)
a double handful of fresh spinach, left whole if leaves are small or torn/chopped if not (optional)
¼ cup chopped fresh parsley leaves

( Instructions and notes )

indywind

Tarka dal or lentil soup with fried spices is what I'm eating this week as a change from US-typical holiday leftovers. It's deliciously warm and comforting, and with a grain-based accompaniment makes a filling vegetarian (optionally vegan) meal, ready in about 45 minutes, mostly unattended. The recipe is very forgiving of substitutions and quantity adjustments, so consider these an approximate suggestion and feel free to adapt to your taste or what you have available.

Ingredients:
Red lentils (~2 cups for 4 generous servings; brown lentils or mix of brown lentils and yellow split peas also work)
Water + salt to taste, and/or veg or chicken broth (2-3 cups per cup of dry lentils used, depending how thick you like your soup)
Clarified butter/ghee, or light olive oil or other mild veg oil, or butter (1-3tbs)
Onion (yellow or white, to make ~1/4-1/2 cup chopped, or shallot)
Garlic (~1tsp-2tbs jarred or fresh minced or paste, not dry powder)
Ginger (ditto, or use jarred prepared garlic-ginger paste)
Whole cumin seeds (~1-3tsp, preferably mix of black (kala jeera) and brown(shah jeera))
Whole mustard seeds (~1-3tsp)
whole fenugreek seeds (~1/2-1tsp)
Garam Masala (~1-2tsp powdered) plus turmeric powder (1/2 as much); or curry powder
Optionally one or more of: generous handful fresh or frozen spinach; about a cup of coarsely chopped tomatoes, fresh or canned; fresh cilantro, coarsely chopped, up to 1/2 cup.

Directions
( behind the cut )

runpunkrun

Our prompt for this month is soup! Mm, soup.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe or product and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to this topic.

nerakrose

I've been making this a lot lately because it's one of my ultimate comfort foods. It's been raining in Scotland since early June (we had such a good spring! sigh), which makes this perfect for the colder days when you want something hot but still very summery.

Variations and procedure under the cut.

Makes 4-5 servings.

olive oil
1 onion, finely diced
2 bay leaves
8 whole allspice berries
800ml fish stock / 800ml water + stock cube
200g new carrots, diced
500g new potatoes, diced
500g salmon, cubed
200ml cream
a large fistful of fresh dill, cut
a blob of butter (optional)
salt and fresh ground black pepper to taste

( Read more... )

mific

it got a bit colder here in the past week, and I felt like stew. This makes about 6 individual serves if served with crusty bread, additional veggies, rice, mashed potatoes, etc. Or it makes 4 serves if all you're having is the stew or you're hungry. :)

Stew Ingredients:
a) The frying game

( Read more... )

b) Wet stuff and herbs

( Read more... )

c) Veggies and dumplings stage

( Read more... )

GF Dumplings:

( Read more... )

If you're cooking for 1 or 2, you might want to make the dumplings then just cook the no. you want for 1 meal. Wrap each of the extras in clingfilm and freeze them, plus the leftover stew. Then, thaw the stew and the raw dumplings, add a little water to stew if needed, and simmer the thawed stew with dumplings on top for another 20- 25 min.

jesse_the_k

Six soup bowls — 45 minutes

developed and refined by MyGuy

ingredients

leeks 3 medium or 4 small or 500g
olive oil 30ml (2 Tbs)
floury baking potatoes 3 large or 1kg (2.2 lbs)
250ml (1 cup) stock from 250ml water & 15ml (1 Tbs) roasted garlic base
cooked protein 150g (0.4 lb) see substitutions below
1.2l (5 cups) water, incrementally
dill weed to garnish( it's soup time )

sonia

This is adapted from Split Pea Alecha by Valerie Mates. I like lentils better than split peas, but it works with either one. I changed it to make a somewhat smaller amount of food (but still enough for several days), and upped some of the spices. Yummy and quick.

Ingredients
2 cups lentils, rinsed
5 cups water, or the right amount for your lentils
1 teaspoon turmeric
1 teaspoons salt
1/3 cup olive oil
2 slices (1/4 inch) fresh ginger, chopped finely
1/2 teaspoon ground cardamom (or 2 pods, crushed)
1/4 teaspoon ground cloves (or 1 clove, crushed)
1/4 teaspoon ground cinnamon
a pinch of nutmeg

( Recipe )

runpunkrun

I love this chili because it's super easy, and if you have leftover taco meat it's even easier. It has tons of flavor, but it's not hot, and it comes together in fifteen minutes or less. It's one of those family recipes that evolve to deal with leftovers, so pardon any irregularities.

Ingredients:

1 pound ground beef, or the leftover taco meat from the fridge
1/2 sweet onion, diced ~ 1/4 cup
2-4 cloves of garlic, minced ~ 1 Tablespoon
2-3 Tablespoons taco seasoning
1 Tablespoon dried oregano
1 Tablespoon ground cumin (optional)
1 teaspoon chili powder (optional)
1 can tomato sauce (15 ounces)
1 can pinto beans, drained and rinsed (15 ounces)
2 cans chili beans—the kind that come in sauce (30 ounces)
beef or chicken broth as needed for thinning

( recipe )

Questions? Ask 'em!

harmonic_tabby

I'm posting this so those interested can try it once or twice before May.

My husband and I have been eating this in celebration of Cinco de Mayo for the last decade. I make no claim it is 'authentic' and yet I can taste little difference between this and the green chili served at our local mexican diner. These are directions for a 5 quart slow cooker. This provides two meals for hubby and me (yeah leftovers!) or one for two adults and a teen aged boy. If you're feeding 4 or 5 people it makes a hearty entree and you could serve with refried beans and tortillas or corn bread.

Ingredients (check your labels diligently on commercial items since the recipe can change to include wheat/gluten without a noticeable change to the packaging):

Yellow onions (or white if you prefer)
Salt
3-4 pounds of boneless pork
16 ounce jar of salsa verde
Sour cream (this is optional)

( Instructions )
Tabs

jesse_the_k

While I eat this first thing it’s also fine any time of the day. This is a skeleton; more ingredient variations in notes.

For one serving, 25 minutes total prep & cooking

30 grams frozen shiitake mushrooms
handful frozen sugar snaps
10-20 ml fresh chopped onions
120 g frozen seafood: tilapia fish filet
750 ml hot water from the kettle
10-20 ml 'sweet' brown rice miso
greedy handful (80g) baby spinach leaves

( let’s have soup )

harmonic_tabby

I love my crockpot(s). Since

jesse_the_k thought my pizza soup recipe sounded intriguing I'll give it a post.

( Cooking as life hack )

These are directions for a 5 quart slow cooker. This provides two meals for hubby and me (yeah leftovers!) or one for two adults and a teen aged boy. If you're feeding 4 or 5 people it makes a hearty entree and you could serve with tossed salad and even a gluten free roll instead of the crackers.

Ingredients (check your labels diligently on commercial items since the recipe can change to include wheat/gluten without a noticeable change to the packaging):

Yellow onions (or white if you prefer)
Mushrooms; button or cremini
Packaged sliced pepperoni (I like 3-4 ounces of Hormel original)
Salt
Tomato-based spaghetti sauce (I'm currently using 24 ounce jars of Prego Italian Sauce)
Shredded mozzarella cheese

( Recipe instructions )

( To teak or not to tweak... )

I hope you enjoy and let us know about any successful tweaks.

Tabs

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Entries tagged with meal: soup

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Product review: lumlum Organic Instant Noodles

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Soup: Tarka dal

Prompt: Soup

Recipe: Finnish salmon soup (spring-summer)

Beef Stew with Dumplings (seasonal mid-winter food)

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Recipe: Lentil Alecha (Ethiopian stew)

Recipe: Quick Chili with Ground Beef

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