Archive for the ‘Gluten Free Soups’ Category

Creamy Roasted Red Pepper and Tomato Soup

Creamy Roasted Red Bell Pepper And Tomato SoupI  have to say that the soups I grew up savoring, are not the kind my husband is used to having.  Tomatoes and vegetables were a big part of my diet but they were never the main “stars”, if you will of my family’s soup fare.  So, when I came to Texas, I was introduced to a plethora of other flavors that I quickly learned to  make my own.

Tomato soup is one such dish.  I like tomatoes, and classic tomato soup is fine with me.  That is, until I realized that it goes so well with roasted bell peppers and that together, they make one really good soup.  Making it gluten free and eggless for my family does not take any effort at all.

Anyways, I hope you will like my version of a creamy tomato soup with roasted red bell peppers.   Not only is it another gluten free and eggless/egg free soup to delight your family and friends with, it is also very tasty and satisfying.  🙂

Go ahead, create and enjoy this…

Creamy Roasted Red Pepper and Tomato Soup

What we will need to have:

  • 2 tsp. good olive oil
  • 2  white or yellow onions, chopped
  • 4 cloves garlic, minced
  • 6 red bell peppers
  • 8 large tomatoes – peeled, seeded and chopped or,  use one  28 oz. can of crushed tomatoes
  • 2.5  tsp.  dried thyme
  • 3 tsp.  paprika
  • 1 Tbsp. brown sugar
  • 8 cups chicken broth (gluten free for us, of course!)
  • 2 cups water
  • salt and pepper to taste
  • 1/2 tsp. ground cayenne pepper
  • a dash  or 2 of hot pepper sauce (optional)
  • 4 Tbsp. butter
  • 2  Tbsp. cornstarch
  • 1/2 cup heavy cream

What we will need to do:

  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turning to get all sides. Put into paper bag and seal.  Let rest for 15 minutes,  skin will come right off.  Core and seeds will at this time also easily fall out. Chop peppers then set aside.
  2. In a big pot, heat olive oil over medium heat. Add onions, saute until translucent (about 3-4 mins.) then add garlic. Cook  for another minute, just long enough for garlic to release aroma. Do not brown.
  3. Stir in tomatoes, bell peppers , thyme, paprika, and sugar. Cook over medium-low heat until almost dry, about 20- 25 minutes.
  4. Stir in chicken stock, water,  salt and pepper, cayenne pepper, and hot sauce (if using). Bring all to a boil, then lower heat, and simmer,  for  another 20 minutes.
  5. If using a  stick blender puree the entire mixture in the pot.  If you don’t have a stick blender,  strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  6. Ladle out about a cup into a heat proof  bowl.  Into this, add butter to melt, also stir in cornstarch. Make sure there are no lumps before adding it back into your soup pot.
  7. Bring all back up to  a boil, to let the starch do its thickening job.  Lower heat and simmer 10 minutes.
  8. Add cream and heat through.  Serve  warm with a  good salad and/or grilled sandwiches.

Gluten Free Red Lentil and Tomato Soup

Gluten Free Red lentil and Tomato SoupLentils  are a good source of not only protein but dietary fiber,  iron, Vit. B1 and minerals , as well.  And knowing them to be as such, I have been trying to explore the lentil culinary world if you will.

So far, I have had lentils in the form of a salad and two kinds of soup.  Loved the salad, am happy to report.  And the soups?  So far, so delicious and hearty!

At this time, I will be sharing with you a red lentil soup that works really well with both cornbread triangles and french bread slices. Topped with my version of creamy Gouda horseradish spread  and/or pimiento cheese spread –  so yummy!   All of these are gluten free and all egg free, of course 🙂

Gluten Free Red lentil and Tomato Soup

What we will need to have:

1 Tbsp. good extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves, fresh if possible
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. crushed red pepper flakes
5 medium carrots, peeled and chopped
4  celery ribs, roughly chopped
1  (15 oz.) can diced tomatoes
1 (28 oz.) can crushed tomatoes
1 (32 fl. oz) Gluten Free/MSG free Chicken  or Vegetable Stock or Broth
6 cups filtered water
1/2 cup red wine (one you don’t mind drinking)
3  Tbsp. balsamic vinegar
1 lb. (16 oz. dry weight) red lentils, rinsed well with warm water
sea salt to taste
freshly ground black pepper to taste

What we will need to do:

  1. In an 8 qt.  soup pot, heat olive oil over medium heat.
  2. Into this add, onions and saute until almost translucent.
  3. Add garlic, bay leaves, basil. red pepper flakes and oregano, carrots and celery. Saute for about a minute.
  4. Then, add  in tomatoes, stock, water, wine and balsamic vinegar. Bring all this to a boil, cover then reduce heat to simmer.
  5. Simmer for 15 minutes, before adding in lentils.   Stir together and cook for  30 minutes more.  All the vegetables should be soft but not mushy and lentils are somewhat creamy.
  6. Ladle out about a third of the soup. Puree this then add back into your still simmering pot.
  7. Stir and taste at this time. See if you need more salt and want the added spice of black pepper.
  8. Serve hot with some cornbread triangles or gluten free bread on the side.

Notes:

–If you want more flavor for the kiddos to dig into, go ahead and spread your cornbread and/or bread slices with either some creamy Gouda horseradish spread or, pimiento cheese.   Or, splurge and treat them to a choice of both 😉

–Make sure that after you have rinsed the lentils that you also pat them dry or, drip dry in a colander with small holes – smaller than the lentils so you don’t lose any of them.  We don’t need our lentils soaking up excess liquid.  At least, not before we cook it in our soup.

Gluten Free Chicken Tinola / Tinolang Manok

Gluten Free Chicken Tinola / Tinolang ManokA hot chicken soup always seem to be what the doctor ordered, when someone in the family is sick or feeling poorly.  Growing up in Davao, with my mom and dad’s combined heritage, that usually means Tinolang Manok or Chicken Tinola.

Chicken tinola or tinolang manok, is a soup made with chicken pieces
(usually the whole chicken cut up in pieces), slices of green papaya, malunggay (moringa) leaves or pepper  leaves, lots of garlic, ginger, onion, salt and crushed black pepper.  My mom prepares it with Moringa leaves most of the time since it was plentiful.  I happen to like the hint of bitterness and hint of  spice in pepper leaves, so I  prefer my tinola with both kinds of leaves in it, if possible.

Since leaving Davao City, and coming over to live in Texas, I think I have only had a proper tinola, once.  And, that was a very long time ago.  I have never been able to find malunggay/moringa leaves  even the frozen version, at any of the Asian stores we have gone to.

Once, I was able to find frozen pepper leaves and green papaya at the same place and time.  Guess what I served for supper ? Yes! Tinolang manok,  hot  over cooked rice, with lots of ginger and garlic.  Oh, I was feeling like Davao was just a skip and a hop away.  Needless to say, I relished every spoonful of it.  My husband liked it, too.  Maybe not as much as I did, but I already knew that. You see,  Sinigang with Shrimp tops his Filipino soup list. 🙂

Anyway, because  some ingredients are not readily available here most times, I have had to make substitutions when making tinola. I know it’s not traditional.  Others, will say not proper tinola, but here’s the recipe that my children have come to appreciate.  It is one of their preferred soups, when they are feeling poorly.

Gluten Free Chicken Tinola (Tinolang Manok)

What we will need to have:

2 lbs.  boneless, skinless chicken, cut up in bite sized pieces
1 tbsp. vegetable oil of choice
1 large onion, chopped
1 knob, ginger ( about 2 by3 inch) peeled and sliced thinly*
4-5 cloves garlic, minced
4 large  Chayote – peeled, quartered, seeded and cut diagonally into 1/4 inch thick pieces
1  1/4 cup  chopped  or whole baby spinach leaves ( rinsed well to rid it of any dirt or sand)
12 cups of water
1  1/2 tsp. freshly ground black pepper
sea salt to taste

What we will need to do:

  1. In a big pot (6-8 qt) over medium heat, heat vegetable oil and saute onion for about 2 minutes.
  2. Add ginger and saute for 2  more minutes.
  3. Add garlic and saute for about 30 seconds, long enough to release oil, aromatics into the mix.
  4. Place chicken and chayote into the pot and stir fry for about 5 minutes, being careful not to brown the garlic, as it will taste bitter.
  5. Pour in 12 cups of water.  Cover pot and let it come up to a rolling boil before reducing the heat to medium low.  Simmer for 30-40 minutes until chicken  is cooked and chayote is just tender but not mushy.
  6. Add spinach leaves, season with salt and pepper and cook for another 5 minutes.

Serve hot, as is in a bowl or over steamed rice.   Enjoy!

Notes:

* If you do not like to bite into ginger pieces,  do not cut them too thin so you can remove them before serving the soup.  My kids have learned to just put them aside and not bite into them.

Gluten Free Italian / Tuscan Potato Soup

gluten free Italian / Tuscan Potato SoupHere’s another soup recipe worth giving a try.  Treat yourself to a taste of Tuscany inside your own home.  Feel the warmth of  a satisfying and hearty potato soup that can be,  just the way you want it : mild, spicy or middle of the road – you are in charge!

This gluten free Tuscan-style potato soup is not only easy to make but, is another favorite in my household. Maybe, it will be a frequently requested one in yours, too. 🙂

Gluten Free Italian / Tuscan Potato Soup

What we will need to have:

  • 1.25  lbs. Italian Sausage (I like  a mix of hot and mild)
  • 5 large russet baking potatoes, sliced lengthwise in half, then again in half  and into 1/4 inch slices
  • 2 medium sized onion, chopped
  • 2 Tbsp. Pancetta or, bacon pieces  ( I usually use whatever left over bacon we have) – you can also omit this *
  • 4 cloves garlic, minced
  • 4 cups kale or 4 cups swiss chard, chopped
  • 1  32 fl. oz Imagine Brand low sodium chicken broth
  • 6 cups  water
  • 1 cup heavy whipping cream
  • salt and freshly ground black pepper to taste (although I don’t usually need any add’l. salt)
What we need to do:
  1. Remove casings from sausage, cook in a saute pan, crumbling it as you go along.
  2. Drain cooked sausages on paper towels,  set aside.
  3. In  a big pot, saute onions in a tbsp. bacon grease or oil of choice, for about 3 – 5 mins. until translucent.
  4. Add in, potatoes, chicken broth, water, garlic, and cook on medium heat until potatoes are done.
  5. Add sausage and bacon, if using.
  6. Taste and see if you need to add salt and pepper.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and cream.
  10. Heat through and serve.
* – For a more authentic Italian feel, use Pancetta instead of regular bacon.  Use a really good olive oil to saute onions in if not using bacon grease, bacon or Pancetta.
– If only using mild sausage, you may add a dash or 2 of red pepper flakes for some heat, if you like.

Molo Dumpling Soup – Chicken, Pork and Shrimp

Molo Dumpling Soup

Wheat Free / Egg Free / Nut Free / Oat Free

Molo soup is more often called Pancit Molo in the Philippines.  The soup is said to have originated from the town of Molo, Iloilo.  The town itself, has a colorful history, and thought to be a trade center and educational hub.  In the day, it was called “Athens of the Philippines”.

It is  also  thought that  the town of Molo apparently got its moniker when the chinese mispronounced the word Moro as “Molo” when Moro pirates invaded the town.  I personally do not know the truth of this but the soup certainly brings to mind the chinese influence on Filipino cooking.

Unlike chinese dumplings, which are steamed,  the dumplings in the Molo soup are cooked in the meat broth.  It is also cooked according to the preference of whoever cooks it, with shrimp or without, with sesame oil or not, etcetera, etc.

Although, most Molo soup version calls for the meatball to be wrapped in the Molo dumpling or wonton wrapper before being dropped into the boiling broth, I found that it was easier for our gluten free and egg free version, to just cut the dumplings/wrappers in strips.  Believe me, it  does not affect the complex yet delicate and delicious flavor of the soup.

I encourage you to give this soup a try.  You may just love it!

Molo Dumpling Soup – Chicken, Pork and Shrimp

What we will need to have:

1 lb. ground pork
2 lbs. fresh shrimp, peeled and deveined  (chop a third of it for the meat ball, reserve the rest for the main soup, keeping it cold in the fridge)
3 pcs. boneless, skinless chicken breasts
1 medium sized onion  (mince a fourth for the meatball, coarsely chop the rest and set aside)
1/2 cup green onions, chopped plus 2 Tbsp. more for the meat ball
1 tsp. fresh ginger, grated ( I actually use a microplane /zester )
1 Tbsp. soy sauce (Glutenfree)
1 tsp. fish sauce
1 Tbsp. Tapioca starch
1 Tbsp. Cornstarch
1/4 tsp. baking powder
1 recipe flaxgel (1Tbsp. Flaxmeal stirred into 1/4 cup hot water- always cool a bit b4 using)
Dumpling strips (see recipe below *) – should be made at least a day ahead and kept in the fridge
12 cups water plus more if not using annatto juice
1 tsp. sea salt
1/2 cup  strained Annatto juice ( 1/4 cup annatto seeds soaked in 1/2 cup hot water) * optional – this gives the soup a hint of orange color and a slight sweet, yet peppery taste
salt and freshly ground black pepper to taste

What we need to do:

  1. Make the pork and shrimp meatballs. In a medium sized bowl place pork, chopped shrimp, minced onion, the 2 tbsp. chopped green onions, grated ginger, soy sauce, fish sauce,tapioca, cornstarch, baking powder and flaxgel. Combine into a cohesive mix. Using an ordinary teaspoon, measure out balls and put them in a fridge friendly container. Cover and let sit in the fridge while you cook the chicken and make the broth.
  2. In a  big soup pot, pour in the needed amount of water and sea salt. Add the chicken and bring to a boil over medium high heat. Turn heat to a simmer and continue  cooking until chicken is tender. Scoop out the chicken, shred and set in a bowl and put inside the refrigerator while you filter out your broth and prepare your dumplings. (see also dumpling recipe)
  3. Rid your broth of all the scum and other undesirables using a strainer. You may strain the broth into a a big heat proof bowl, so you can clean your soup pot,  if you do not have another pot big enough to hold the entire soup mix.
  4. Put all of the broth back into your pot and bring to a rolling boil over medium high heat.
  5. Take your meatballs and drop them one by one into the pot. Turn heat down to medium keeping it on a slow  boil.
  6. Add in shredded chicken, annatto juice ( if using), dumpling strips and cook for 12 minutes.
  7. Add the rest of the green onions and the remaining shrimp  and cook for another 2-3 minutes.
  8. Taste and season with freshly ground black pepper and more salt, according to how you like it.

*Gluten free and Egg free Dumpling Recipe:

1 cup White Rice Flour (superfine)
1/2 cup Cornstarch
1/2 cup Arrowroot Starch
1/4 cup White, Sweet Potato Starch
1/4 cup White Rice Starch (farine de riz)
1/4 cup Garbanzo Bean Flour
1/4 cup Tapioca Starch
1/4 cup Sweet Rice Flour (e.g. Mochiko or Ener-G Brand)
2 Tbsp. Amaranth or Millet Flour
1 Tbsp. White granulated sugar
1 Tbsp. Xanthan gum
1 Tbsp. Baking Powder
1 tsp. sea salt
3 Tbsp. Shortening
1 tsp. cider vinegar
1 cup warm water
1/2 cup milk of choice ( rice milk, soymilk or cow’s milk)

How we make it:

  1. In a medium sized bowl mix the first 13 ingredients together until well combined. This is your flour mix.
  2. Using a fork or one’s fingers, incorporate the shortening into your flour mix.
  3. Add milk, water and vinegar and form into a soft dough ball.
  4. Divide dough in half. Working with one half  dough at a time, roll it out to pie crust thickness and cut into strips about 1/2 inch wide and close to 2 inches long.
  5. Place the dumpling strips inside a fridge friendly vessel and repeat process on remaining half of dough.
  6. Place a damp piece of paper towel on top of the strips, cover and refrigerate until needed. I have made my dumpling strips 4 days in advance and kept them without drying out in the fridge this way.

Notes:

– If not allergic to wheat or  not on a gluten free diet, can use store bought wonton wrappers for dumplings –  you can wrap the meat balls in them or like the GF dumpling, just cut them in strips

– If using store bought wonton wrappers, you may have to adjust cooking time for dumplings as they do tend to disintegrate in the boiling broth.

– If not allergic to eggs, omit baking powder and flaxgel and use 1 large egg as binder for the meat ball.

– When rolling out gluten free dumpling,  it is helpful to liberally dust parchment or wax paper lined work surface with sweet rice flour – makes it easier to work with.

Curried Pumpkin Soup

Sometimes,  all one needs is a comforting soup to warm up one’s tummy.  Here is a gluten free  soup recipe that is a sure winner whether it is Autumn, Winter or Spring.

Curried pumpkin soupMy children would definitely have no problem enjoying it in the Summer, if I could find pumpkins then.  As it stands, even canned pumpkin becomes scarce as soon as Spring rolls in.

Anyway, here’s hoping that next time the pumpkins are aplenty, you can stock up and try this delicious soup…

Curried Pumpkin Soup

What we need to have:

4 Tbsp. unsalted butter (or, half of it can be olive oil)
2 medium sized yellow onions (approx. 4 cups) – chopped
4 cloves garlic, minced
1 tsp. fresh ginger, grated
3-4 tsp. yellow curry powder (depends on how spicy one wants it)
1 tsp. ground cumin
1 1/2 tsp. dried oregano (or, 1 tsp. of fresh)
1/2 tsp. ground cardamom
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground cayenne pepper
4 (15 oz.) cans Pure pumpkin or 8 cups fresh roasted/cooked chopped pumpkin
2 (32 Fl. oz) Low sodium /Gluten Free Chicken Broth ( I use Imagine Brand)
2 cups milk of choice ( I use whole milk)
1/2 cup whipping cream
4 Tbsp. brown sugar
salt and ground black pepper, to taste
1 Big Pot (6-8 qt. capacity)

What we need to do:

  1. Melt butter in your soup pot over medium high heat and saute onions until translucent.
  2. Add garlic and ginger. Cook for about a minute to release their aromatic flavors.
  3. Add in all the other spices:  curry powder, oregano, cardamom, red pepper, cayenne and saute for 30 seconds (do not burn as it will turn bitter).
  4. Immediately add pumpkin and half of the chicken broth.  Stir together. Turn off heat.
  5. Using a hand-held blender, puree the mixture or transfer in batches into a blender and puree to desired consistency before putting back into your pot.
  6. Turn stove top back on to medium low and add the rest of your broth. Bring to a  slow boil.
  7. Once boiling, turn heat on low (no. 2 in my electric stove top; scale 1-10) and add in the milk and brown sugar. Incorporate/stir well.
  8. Stir in the cream and season with salt and pepper. I find that I usually need about a tsp. of sea salt and about the same amt. of freshly ground black pepper.
  9. Heat through but do not boil.  Serve hot preferably,  but  this  soup is also good barely warm 🙂

Notes:

* serves 12 or more
* may be served with a dollop of sour cream and a sprinkling of chives
* if still too spicy to your taste add more cream and might add another tbsp. of brown sugar