Sweet Potato Broccoli Soup {Gluten Free}

February 5, 2014February 5, 2014Leave a comment

So this picture does not do this justice. It’s fantastic.

The northeast is expecting a winter blizzard to come in full-force. Hopefully, the DC area will miss it. But, we sure are getting a lot of cold rain.

This weather calls for soup. I love hearty soups on cold, gloomy days.

This bowl of soup will warm you up and treat your soul to a nice soothing vacation. The sweet potato is so rich and creamy. You will defiantly not miss the meat in this dish.

You will need: 2 medium sweet potatoes, 2 cups frozen or fresh broccoli, ½ quart chicken broth (or veggie – for full on vegetarian), 1 cup skim milk (or almond, coconut milk), ½ onion, 2 cloves garlic, pinch of crushed red pepper, ¼ cup Parmesan cheese and salt and pepper to taste.

Dump your broth into a pan on the stove – and boil. Next cook your potatoes. I just placed both in the microwave for a little more than 5 minutes, sliced them in half and scooped out the orange insides with a spoon. You do not want the skin of the potatoes in your soup.

Put your potato goodness into the boiling pot. Add your milk and whisk all this together. You want to make a smooth soup texture.

In a separate pan, I sautéed the onion and garlic with a little olive oil and then poured these ingredients into the pot to add a little taste.

Next add in your broccoli {or baby trees as I like to call them.} These will take a little while to cook. You might want to let them just simmer in the pot for about 10 minutes.

After your broccoli has heated up, add in the Parmesan cheese and whisk again. You might want to taste your little mixture to see how much salt and pepper you need to add. Then add.

Lastly add a pinch of red pepper – for those who love things just a little spicier.

Enjoy.

Gluten Free Turkey Cheeseburger Soup

October 25, 2013October 25, 2013Leave a comment

Warning before you read this – I cannot guarantee that this soup is low fat. However, it’s gluten free, creamy and will warm your tummy on those cold winter nights.

As soon as I read the name of this soup on ‘Buns in my Oven’s’ blog – I knew I had to make this. I mean, who does not love meat, cheese, garlic and potatoes? But, in a warm soup – wow, I was in heaven! This was easy and fun to make. I slightly modified the recipe to make it gluten free.

The man in your life will love this – 100% guaranteed. It’s like a burger but in soup form. Yum, my mouth is watering just typing about this lovely, little dish.

You will need: 1 pound ground lean turkey, 1 teaspoon salt, 3 tablespoons butter (or use olive oil), 2 chopped garlic cloves, ½ small chopped onion, 1 tbsp dry or fresh chopped basil, 3 cups gluten free chicken broth, 5 sliced red potatoes, 1/3 cup all-purpose gluten free flour, 2 cups skim milk and 8 ounces sharp cheddar (sliced into small cubes).

You will also want to make croutons to place on top of the piping hot soup – after it’s done. You can read that recipe for gluten free garlic croutons, here.

First, brown your meat in a dense soup bowl on the stove. After that is done, drain excess water – and set aside in a separate bowl.

In the same pot (make sure the meat has been emptied), throw a 1 tbsp of butter, onions and garlic. Sauté these for a little bit. Then pour in the 3 cups of chicken broth. Add in the basil pieces and sliced red potatoes. Let this cook for about 10-15 minutes, until potatoes are soft.

In a bowl, whisk the milk and gluten free flour together. Make sure there are no clumps. In a separate pan on the oven– add in the 2 additional tbsp of butter. Then pour your milky mixture over the hot butter and whisk for about 2 minutes.

Pour in the milk mixture to the soup mixture. Stir up thoroughly. Take the cubed, sliced yellow cheese and add in slowly to the soup pot. It will look very creamy and good. Then, lastly – pour in your turkey meat. I also added a dash of red pepper – for taste.

Top off the bowl with garlic, gluten free croutons. Yum. Dinner is served.

Make Your Own Olive Garden Zuppa Toscana Soup

September 23, 2013September 23, 20131 Comment

So, this may not be the healthiest thing in the world, but made this soup last night and it tastes just like Olive Garden’s Zuppa Toscana.

Don’t believe me, you have to try this! It is pretty simple to make. Takes about 1 hour and a half. Be patient – because your taste buds will thank you, believe me!

All the flavors are excellent. You can make a whole bowl and eat off it for a week! And it’s gluten free!

You will need: 1 pound Italian sausage (make sure it’s gluten free), 2 cloves garlic, 2 large russet potatoes, 1 small onion, 2 cans gluten free chicken broth, 2 handfuls kale, 4 cups water, 1 cup heavy whipping cream, a dash of crushed red pepper, and a little bit of salt and pepper.

First chop the Italian sausage in little pieces and brown them in the soup pan. Add a little dash of olive oil to help the process. Add in the chicken broth and water to this bowl and cook on low.

After scrubbing the outside of the potatoes in the sink, cut the potatoes in little pieces and put them in a separate bowl.

Add in the garlic cloves and onion bits (I put these in the food processor) and put them in a frying pan. Brown this batch for a bit and dump it into the broth mixture on the stove – including the potatoes.

Stir in salt, pepper and some crushed red pepper – to taste. Some might like it spicier. So, add in more red pepper!

Cook for about 30 minutes or until potatoes are pliable and tender. Add in the kale and cup of heavy whipping cream. Please stir in kale and cream last – that way the kale will keep it’s pretty green color!

Cook for another 15-30 minutes. Monitor the soup and taste for flavor.

Enjoy your almost Olive Garden soup!