Gluten and Dairy Free Yellow Split Pea Soup

Serves 4

Ingredients

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 250g yellow split peas
  • 1250ml vegetable stock
  • salt and pepper for seasoning
  • 2 teaspoons basil
  • 4 slices smoked bacon, cook and cut into pieces

Directions

  1. Heat a drizzle of olive oil in a large pan over a medium heat
  2. Add the onions, garlic, basil and paprika and saute for 5 minutes
  3. Wash the yellow split peas and add to the pan
  4. Stir in the stock and bring to the boil
  5. Simmer on a low heat for an hour
  6. Add more stock if the soup is too thick
  7. Season to taste with salt and pepper
  8. Blend until smooth then divide between four bowls
  9. Top with the smoked bacon pieces

Gluten and Dairy Free Asian Chicken Noodle Soup

Hello

This recipe is perfect to make if you have some cooked leftover chicken to use up.  It is so quick to put together and it has to be one of my favourite soups of all time.

I use vermicelli rice noodles as they are naturally gluten free and can be picked up fairly cheaply in the supermarket Asian section.

Enjoy!

Fx

Gluten and Dairy Free Asian Chicken Noodle Soup

Gluten and Dairy Free Asian Chicken Noodle Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon turmeric
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 red pepper, cut into thin slices
  • 1 tablespoon lime juice
  • 400ml can of coconut milk
  • 400ml chicken stock
  • 2 chicken breasts, cooked and cut into cubes
  • 150g vermicelli rice noodles
  • salt and pepper for seasoning

Directions

  1. Place the olive oil in large saucepan over a medium heat
  2. Add in the curry powder, garam masala, chilli flakes, turmeric and garlic
  3. Cook for a couple of minutes
  4. Stir in the onion and pepper and sauté for 5 minutes
  5. Pop in the chicken, lime juice, coconut milk and chicken stock
  6. Bring to the boil
  7. Add the noodles and simmer for 3 minutes
  8. Season to taste
  9. Divide between four bowls and serve

Gluten and Dairy Free Chicken and Leek Soup

Hello everyone

I can’t believe that it is still snowing in April – fingers crossed that is the last of the winter weather and we are finally heading into Spring.  I’m looking forward to starting some of my more summer themed recipes for salads, ice-cream and BBQ ideas and also having natural light to photograph food when I get home from work.  At least it is sunny today and maybe I can start thinking about putting some of my winter clothes away for a bit – I was looking at buying some dark lilac trousers the other day but was put off by the thought of trudging through the rain and snow in them!

Today’s recipe uses the flavours from a delicious chicken and leek pie with a warming bowl of potato and leek soup.  I’ve used a little dairy free milk to make this soup lovely and creamy.

Enjoy!

Fx

Gluten and Dairy Free Chicken and Leek Soup

Gluten and Dairy Free Chicken and Leek Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon rosemary
  • 1 onion, finely diced
  • 2 leeks, sliced
  • 220g potatoes, peeled and cut into small cubes
  • 1200ml chicken stock
  • 2 chicken breasts
  • 150ml dairy free milk
  • salt and pepper for seasoning

Directions

  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the garlic, rosemary, onion and leek
  3. Saute for 5 minutes
  4. Stir in the potatoes and chicken stock
  5. Bring to the boil
  6. Add in the chicken breasts and simmer for 15 minutes
  7. Remove the chicken and cut into cubes
  8. Blend the soup
  9. Stir in the milk, seasoning and chicken then heat gently
  10. Serve with some chilli flakes and chives

 

Gluten and Dairy Free Cheese, Broccoli & Potato Soup

Hello

This week’s recipes all seem to be inspired by the snow and bad weather we have been having for the last few weeks.  So while it is March and I should be thinking about Spring recipes I’m still making warming soup, porridge and hot chocolate recipes.

I had some of Sainsbury’s dairy free cheddar style cheese with chives which I crumbled through this soup to give it a lovely rich flavour.   A perfect lunch when it was snowing outside.

Enjoy!

Fx

Gluten and Dairy Free Cheese, Broccoli & Potato Soup

Gluten and Dairy Free Smoked Bacon & Haddock Chowder

Serves 2

Ingredients

  • 3o0ml dairy free milk
  • 120ml water
  • 1 medium sized haddock fillet
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 onion, finely sliced
  • 1 small leek, finely sliced
  • 2 teaspoons gluten free flour
  • 200g sweet potato, peeled and cut into small cubes
  • 2 slices of smoked bacon, cut into little pieces
  • salt and pepper for seasoning
  • 50g cooked peeled prawns
  • 1 tablespoon chives
  • sprinkle of chilli flakes, optional

Method

  1. Place the dairy free milk, water and haddock in a saucepan
  2. Bring to the boil, cover and then simmer gently for 5 minutes
  3. Remove the fish from the pan, flake into chunks and set aside
  4. Set aside the liquid the fish was cooked in
  5. Add the olive oil to a pan and saute the onion, leek and garlic until soft
  6. Sprinkle over the flour then stir in the liquid you cooked the fish in
  7. Stir in the sweet potatoes and bring to boil
  8. Cover and simmer for 15 minutes or until the potatoes are tender
  9. Stir in the flaked haddock and prawns
  10. Fry the bacon until crispy
  11. Ladle into bowls and top the chowder with the bacon, chilli and chives

 

Gluten and Dairy Free Mushroom Soup

Hello

The first recipe I’m sharing this week is for a simple gluten and dairy free mushroom soup.  I have nearly a thousand recipes on my website but sometimes I realise I don’t have a recipe for something as basic as mushroom soup.

Rather than make a traditional cream of mushroom soup I’ve gone with a more filling soup to stop me getting hungry after lunch.  I’ll add cream of mushroom soup onto my recipe to do list.

Enjoy!

Fx

Gluten and Dairy Free Mushroom Soup

Gluten and Dairy Free Cheese, Broccoli & Potato Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 garlic clove, minced
  • 1 teaspoon cornflour
  • 600ml chicken or vegetable stock
  • 235ml dairy free milk
  • 2 medium sized potatoes, peeled and diced
  • salt and pepper for seasoning
  • 200g broccoli
  • 60g crumbled dairy free cheese

Method

  1. Heat the olive oil in a large pan over a medium heat
  2. Add the onion, carrot and garlic
  3. Saute for 5 minutes
  4. Sprinkle over the flour
  5. Stir in the stock, milk, broccoli and potatoes
  6. Bring to the boil and simmer for 10 minutes
  7. Add in the cheese
  8. Simmer for another 5 minutes
  9. Season to taste
  10. Blend until smooth and creamy

Gluten and Dairy Free Mushroom Soup

Serves 4-6

Ingredients

  • 1 tablespoon olive oil
  • 100g rice
  • 1 carrot, diced
  • 1 leek, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 300g chestnut mushrooms, sliced
  • 1 teaspoon cornflour
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 700ml vegetable or chicken stock
  • 160ml dairy free milk
  • salt and pepper for seasoning

Directions

  1. Add the olive oil to a large saucepan over a medium heat
  2. Add in the carrot, leek, onion, garlic, mushrooms, rosemary and thyme
  3. Saute for 5 minutes
  4. Sprinkle over the cornflour
  5. Stir in the rice, stock and dairy free milk
  6. Bring to the boil and simmer for 15 minutes
  7. Season to taste with salt and pepper