Single Serve Gluten and Dairy Free Mushroom Soup

Hello everyone

I must admit I do like to be organised with food when I can be.  I like a plan of what I’m going to make for the week and I can’t be bothered popping to the shop multiple times.  That doesn’t mean I’m always organised and have a fully stocked fridge though.  One weekend I had next to nothing in the house but really fancied soup for lunch.  I only had a small amount of mushrooms lurking in the fridge, enough I decided for the one bowl of soup I was craving.

Normally I make soup in massive batches and either freeze it or eat for lunch for days in a row.  The idea of making just one portion of soup seemed pretty alien to me.  It worked out perfectly so I thought I would share the recipe with everyone in case it is useful for you.  It only takes about 20 minutes to make so is a perfect lunch for one.

Enjoy!

Fx

Single Serve Gluten and Dairy Free Mushroom Soup

Gluten and Dairy Free Butternut Squash, Spinach and Bacon Soup

Serves 6

Ingredients

  • 1 medium sized butternut squash, peeled and diced
  • 2 medium sized sweet potatoes, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • pinch of chilli flakes, optional
  • 900ml vegetable stock
  • 125ml dairy free milk
  • 300g bacon, diced
  • 3 large handfuls of spinach
  • salt and pepper, for seasoning

Directions

  1. Add a drizzle of olive oil to a large saucepan over a medium heat
  2. Saute the bacon, onion, chilli flakes and garlic for 5 minutes
  3. Stir in the carrots, butternut squash and sweet potatoes
  4. Pour in the vegetable stock and simmer for 20 minutes
  5. Add the spinach and milk and simmer for another 5 minutes
  6. Season with salt and pepper
  7. Blend and serve

Single Serve Gluten and Dairy Free Mushroom Soup

Serves 1

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely diced
  • pinch of chilli flakes, optional
  • 120g mushrooms, sliced
  • 200ml vegetable stock
  • 100ml dairy free milk
  • salt and pepper for seasoning

Directions

  1. Add the olive oil into a saucepan over a medium heat
  2. Sauté the garlic, onion, chilli flakes and mushroom for 5 minutes
  3. Pour in the dairy free milk and vegetable stock
  4. Simmer for 10 minutes
  5. Season to taste
  6. Transfer to a blender and blend until smooth
  7. Pour into a bowl and enjoy

Gluten and Dairy Free Honey Parsnip Soup

Serves 4

Ingredients

  • 1 onion, diced
  • pinch of chilli flakes, optional
  • 2 garlic cloves, minced
  • 500g parsnips, peeled and diced
  • 1 medium sized potato
  • 1 litre vegetable stock
  • 1 tablespoon honey
  • salt and pepper, for seasoning

Directions

  1. Put a drizzle of olive oil in a large pan over a medium heat
  2. Add the onions, chilli flakes and garlic and sauté for 5 minutes
  3. Stir in the potato, parsnips, stock and honey
  4. Bring to the boil and simmer for 25 minutes or until the vegetables are tender
  5. Season with salt and pepper
  6. Blend until smooth

Gluten and Dairy Free Watercress Soup with Chilli Oil

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 2 small onions, diced
  • 1 garlic clove, minced
  • 3 small carrots, sliced
  • 450g potatoes, peeled and cubed
  • 2 teaspoons thyme
  • 1 teaspoon fresh ginger, minced
  • Pinch of chilli flakes
  • 1.3 litres of vegetable stock
  • 425g watercress
  • Salt and pepper for seasoning
  • Chilli oil, for topping

Directions

  1. Place the olive oil in a large plan over a medium heat
  2. Add the onion, garlic, carrots, thyme, ginger and chilli flakes
  3. Sauté for 5 minutes
  4. Add in the potatoes and vegetable stock
  5. Bring to the boil and simmer for 20 minutes or until the potatoes are cooked
  6. Add in the watercress and cook until wilted, a couple of minutes
  7. Season with salt and pepper
  8. Blend until smooth
  9. Pour into bowls and top with the chilli oil

Gluten and Dairy Free Potato Waffles

Serves 4

Ingredients

  • 600g potatoes, peeled and cubed
  • 40ml dairy free milk
  • 1 tablespoon dairy free spread
  • 40g dairy free cheese, grated
  • 30g gluten free plain flour
  • salt and pepper, for seasoning

Ingredients

  1. Bring a pan of water to the boil and add the potatoes
  2. Boil for 15 minutes or until the potatoes are tender
  3. Drain away the water and place the potatoes in a bowl
  4. Mash the potatoes and stir in the dairy free milk, dairy free spread, dairy free cheese and gluten free plain flour
  5. Season with salt and pepper
  6. Stir until well combined and then divide into 8 balls
  7. Preheat the waffle iron
  8. Grease the waffle iron with some cooking spray
  9. Cook each ball of mashed potato until crisp, about 7 minutes

Gluten and Dairy Free Roasted Red Pepper and Carrot Soup

Ingredients

  • 4 red peppers, quartered and deseeded
  • 2 medium sized onions, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon chilli flakes
  • 3 teaspoons oregano
  • 450g carrots, diced
  • 950ml vegetable stock
  • salt and pepper for seasoning

Directions

  1. Preheat the oven to 200 oC
  2. Place the quartered peppers in a casserole dish, drizzle with a little olive oil and season with salt and pepper
  3. Roast in the oven for 25 minutes or until tender
  4. Place a drizzle of olive oil in a large saucepan over a medium heat
  5. Saute the onions, garlic, chilli, oregano and carrots for 5 minutes
  6. Stir in the roasted peppers and stock
  7. Bring to the boil and simmer for 20 minutes
  8. Season with salt and pepper
  9. Blitz in the blender until smooth

Gluten and Dairy Free Curried Green Lentil & Sweet Potato Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon curry powder
  • 1kg sweet potatoes, peeled and diced
  • 400g can of green lentils, drained
  • 1 litre vegetable stock
  • salt and pepper for seasoning

Directions

  1. Place the olive oil in a pan over a medium heat
  2. Add in the garlic, onion and curry powder
  3. Cook until the onion is soft about 5 minutes
  4. Stir in the sweet potatoes and lentils
  5. Pour in the vegetable stock
  6. Bring to the boil and simmer for 15 minutes or until the potatoes are soft
  7. Season with salt and pepper
  8. Blend until smooth and serve with gluten free croutons and a drizzle of dairy free cream

 

Gluten and Dairy Free Carrot and Ginger Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoons fresh grated ginger root
  • 1 garlic clove, minced
  • 1 kg carrots, peeled and sliced
  • 1 litre vegetable stock
  • salt and pepper, for seasoning

Directions

  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the onion, garlic and ginger
  3. Saute for 5 minutes
  4. Add in the sliced carrots and vegetable stock
  5. Bring to boil and simmer for 20 minutes or until the carrots are tender
  6. Season with salt and pepper
  7. Blend until smooth

Butternut Squash and Granny Smith Apple Soup

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • pinch of chilli flakes
  • 800g butternut squash, peeled and cubed
  • 200g sweet potato, peeled and cubed
  • 500g granny smith, peeled, cored and cubed
  • 240ml apple juice
  • 800ml vegetable stock
  • salt and pepper, for seasoning

Directions

  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the onion, garlic, paprika and chilli flakes
  3. Sauté for 5 minutes
  4. Add in the butternut squash, sweet potato, apple, apple juice and stock
  5. Bring to the boil and simmer for 20 minutes
  6. Blend until smooth and season with salt and pepper