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

Gluten and Dairy Free Cream of Celeriac Soup

Hello

Hope everyone is surviving the cold and snow this week.  While we didn’t have it bad at all I did get caught in a blizzard on the way to work.  Let’s just say I looked a bit of a mess by the time I got to the office and my suede boots were not happy at all.

I’m always after new soup recipes as they make great gluten and dairy free lunches.  I’ve not got a single recipe using celeriac on the website – they are weird little things though.  This soup is perfect if you are feeling the effects of the cold.

Enjoy!

Fx

Gluten and Dairy Free Cream of Celeriac Soup

Gluten and Dairy Free Cream of Celeriac Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • pinch of chilli flakes, optional
  • 1 garlic clove, minced
  • 550g celeriac, peeled and chopped
  • 1 medium sized potato, peeled and chopped
  • 1 medium sized onion, peeled and diced
  • 700ml vegetable stock
  • 100ml dairy free milk
  • 1 tablespoon chives
  • salt and pepper for seasoning

Method

  1. Place the olive oil in a large saucepan over a medium heat
  2. Saute the onion, garlic and chilli for 5 minutes
  3. Stir in the celeriac and potato chunks
  4. Pour in the vegetable stock and bring to the boil
  5. Simmer for 25 minutes
  6. Stir in the dairy free milk, chives and seasoning
  7. Remove from the heat and blend until smooth

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Hello

This soup is definitely the product of Christmas leftovers.  My fridge just seems to be an assortment of odd bits and pieces after cooking the Christmas dinner.

I’ve used the sweet potatoes that I bought too many of and the remainder of bacon I had for covering the turkey when I roasted it to make this soup.  I stuck with the general Christmas theme and used rosemary as the herb.

Turns out leftovers can be made into a pretty tasty lunch.

Enjoy!

Fx

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Ingredients

  • 1 onion, diced
  • 1 garlic clove, minced
  • pinch of chilli flakes, optional
  • 4 slices smoked bacon, chopped
  • 1 litre vegetable stock
  • 4 small sweet potatoes, diced
  • 1 teaspoon paprika
  • 2 teaspoons rosemary
  • salt and pepper for seasoning

Method

  1. In a large saucepan cook the chopped bacon in a little olive oil until crispy, set aside
  2. Add in the onion, garlic and chilli and saute for 5 minutes
  3. Add the stock, sweet potatoes, and paprika
  4. Bring to the boil, reduce the heat to low, cover and simmer for 20 minutes
  5. Season with salt and pepper
  6. Blend the soup in a food processor until smooth
  7. Stir in the rosemary
  8. Pour into bowls and top with the bacon

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