Gluten and Dairy Free Satay Butternut Squash Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 small red chilli, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 400g butternut squash, diced
  • 1 small sweet potato, diced
  • 950ml vegetable stock
  • 2 tablespoons smooth peanut butter
  • 1 teaspoon basil
  • salt and pepper, for seasoning

Directions

  1. Add the olive oil to a large pan over a medium heat
  2. Stir in the chilli, garlic and onion
  3. Saute for 5 minutes
  4. Stir in the butternut squash, sweet potato, vegetable stock and peanut butter
  5. Simmer for 20 minutes or until the squash is tender
  6. Blend until smooth
  7. Season to taste and add in the basil

Gluten and Dairy Free Chicken & Lentil Soup

Hello everyone

It seems to have become wintery all of a sudden – there was frost on the decking the other morning and the shops are packed full of Christmas things.

This filling chicken and lentil soup is the perfect lunch on a cold day.  It is packed full of vegetables, lentils and chicken with just the right amount of spices.

Enjoy!

Fx

Gluten and Dairy Free Chicken & Lentil Soup

Gluten and Dairy Free Chicken & Lentil Soup

 

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 1 courgette, diced
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon cinnamon
  • 2 teaspoons curry powder
  • 1 teaspoon coriander leaf
  • 2 tablespoons tomato puree
  • 2 chicken breasts, cut into strips
  • 100g red lentils, washed
  • 900ml vegetable stock
  • 400g tin of chopped tomatoes
  • salt and pepper for seasoning

Directions

  1. Place the olive oil, onion, carrots, courgette, lemon juice, garlic, cinnamon, curry powder, coriander leaf and tomato puree in a large pan over a medium heat
  2. Cook for 5 minutes
  3. Stir in the chicken strips, lentils, stock and chopped tomatoes
  4. Bring to the boil and simmer for 20 minutes
  5. Season to taste

Gluten and Dairy Free Lemon & Parsley Chicken Soup

Serves 4

Ingredients

  • 1.2 litres chicken stock
  • 3 garlic cloves, minced
  • 1 onion, finely diced
  • 1 lemon, juice and zest
  • 1 chicken breast
  • 70g rice
  • large handful of fresh parsley
  • salt and pepper, for seasoning

Directions

  1. Place a drizzle of olive oil in a large pan over a medium heat
  2. Saute the onion and garlic for 5 minutes
  3. Pour in the chicken stock, lemon juice and zest
  4. Add the chicken breast and rice
  5. Bring to the boil and simmer for 15 minutes
  6. Remove the chicken breast and shred with two forks
  7. Put the chicken back in the pan with the parsley and season to taste
  8. Serve

Gluten and Dairy Free Sweet Potato, Ginger & Coconut Milk Soup

Hello

Autumn seems to have appeared out of nowhere so I thought it would be good to share some warming recipes.  As we have been in Italy at a constant 25 degrees for the last few weeks I’m feeling the cold today.

I’m going to work on some new gluten and dairy free soup recipes that I’ll share with you over the next few months. This soup has a lovely balance of flavours from the sweet potato, a pinch of fiery ginger and the creamy coconut milk.

Enjoy!

Fx

Gluten and Dairy Free Sweet Potato, Ginger & Coconut Milk Soup

Gluten and Dairy Free Sweet Potato, Ginger & Coconut Milk Soup

Serves 6

Method

  • 700g sweet potatoes, peeled and cut into chunks
  • 1 tablespoon olive oil
  • 2 onions, diced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumn
  • 1/2 teaspoon chilli powder
  • 700ml vegetable stock
  • 400ml tin of coconut milk
  • handful of fresh coriander
  • 1 tablespoon lemon juice
  • Salt and pepper for seasoning

 Directions

  1. Place the olive oil in a pan over a medium heat
  2. Add the onions, ginger, cumin, chilli powder and sauté for 5 minutes
  3. Stir in the sweet potato chunks
  4. Pour in the vegetable stock and coconut milk
  5. Bring to the boil and simmer until the potatoes are tender, about 15 minutes
  6. Season with salt and pepper
  7. Blend until smooth
  8. Stir in the coriander and lemon juice

Gluten and Dairy Free Carrot and Courgette Soup

Hello everyone

This recipe was created more by accident than by plan.  I decided to make a quick soup with some vegetables I had in the fridge that needed used up before I went on holiday.  The result was a very simple but delicious soup so I thought I would share the recipe with you all.

The sweetness of the carrot perfectly compliments the gentle smokiness from the paprika – that’s great with a big chunk of freshly made gluten free bread.

Enjoy!

Fx

Gluten and Dairy Free Carrot and Courgette Soup

Gluten and Dairy Free Carrot and Courgette Soup

Serves 6

Ingredients

  • 700g carrots, diced
  • 2 large courgettes, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 2 onions, diced
  • 1.2l vegetable stock
  • 100g cherry tomatoes, halved
  • salt and pepper for seasoning

Method

  1. Heat a drizzle of olive oil in a large saucepan
  2. Add in the onion, garlic and smoked paprika
  3. Saute for 5 minutes
  4. Add in the carrots, courgettes and cherry tomatoes
  5. Pour in the vegetable stock and bring to the boil
  6. Simmer for 20 minutes
  7. Season with salt and pepper
  8. Blend until smooth

 

Gluten and Dairy Free Sweet Potato, Courgette and Tomato Soup

Hello

The weather seems to have got a bit colder again after a beautiful sunny weekend so I thought it was still appropriate to share a new soup recipe.

One of my favourite soups is tomato and courgette but while it’s super tasty its not a very filling soup.  I’ve adjusted the recipe and added in some sweet potatoes to make it more substantial.

Enjoy!

Fx

Gluten and Dairy Free Sweet Potato, Courgette and Tomato Soup

Gluten and Dairy Free Sweet Potato, Courgette and Tomato Soup

Serves 6

Ingredients

  • 2 medium sized sweet potatoes, peeled and diced
  • 450g tomatoes, quartered
  • 450g courgettes, thickly sliced
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 litre vegetable stock
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • salt and pepper, for seasoning

Method

  1. Heat a drizzle of olive oil in a large pan on a medium heat
  2. Add the onion, garlic and chilli and cook for 2 minutes
  3. Add the sliced courgettes and cook for a further 2 minutes
  4. Add in the tomatoes and sweet potato and cook again for 2 minutes
  5. Pour in the vegetable stock and simmer for 25 minutes
  6. Add in the oregano and parsley and season to taste
  7. Blend the soup until smooth