Simply Sugar & Gluten-Free » Vegetable

Red Lentil Soup with Kale

Amy — Wed, 16 Jan 2013 14:00:35 +0000

It’s winter, which means there is often a pot of soup cooking away on my stove top. Meaty, vegetarian, vegan. We love them all. I like to make a double batch and freeze half for a night when I’m too busy to cook.

I’ve tried red lentil soup many different ways but I didn’t fall for it until I added sweet smoke Spanish paprika. The flavor adds the perfect amount of depth.

I haven’t been able to find sweet smoked Spanish paprika at your run-of-the-mill grocery stores. Instead, I’ve found it in specialty stores with a bulk spice section. I also picked up some hot smoked Spanish paprika with is just as divine. If you happen to see both, pick them up.

If you happen to live in an area that doesn’t have specialty stores, or you’d rather have it delivered to your door, Amazon has a slew of different brands of paprika.
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Back-to-School Recipe Round-Up

Amy — Wed, 15 Aug 2012 15:34:47 +0000

For some, school is already back in session, and it’s just around the corner for others. Here’s a round-up of recipes that are great for packing in school (or work) lunches. Because our schedules can be so full, I’ve also included some easy slow-cooker recipes to help you on those busy nights!

Also, be sure to check out these 8 Tips for Packing a Healthy Gluten-Free Lunch. Don’t forget that you can add a special note to that lunchbox — Life as MOM has a free “lunch box love note” printable for you to download and use.

Sandwich Fixings

Gluten-Free Sandwich Bread with Sourdough Starter from Simply Sugar & Gluten-Free
Egg-Free Soy-Free Mayo / Vegetable Dip from Whole New Mom
Homemade Nut & Seed Butters from Whole New Mom
Mock Tuna Salad from Diet, Dessert, and Dogs (photo shown above)

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Curried Zucchini Soup

Amy — Fri, 22 Jun 2012 13:00:48 +0000

You know how you get a recipe in your head and you want to make it. You really do. But somehow you just never get around to throwing the ingredients together? That’s exactly what happened with this creamy zucchini soup. Zucchini season has come and gone twice. Each time I thought about making this soup. I didn’t get much further than that.

Finally. This year I made the soup. It was worth the wait.

We like zucchini at our house. It’s kind of like all-purpose glue. You can use it to make just about anything. Cookies. Bread. Entrees. And, yes, soup. It will take on the flavors you choose. And, it’s got a silky-smooth texture when you whirl it in a blender.

It’s a simple recipe, and honestly, that simplicity is what makes it so good. Instead of sour cream or heavy cream, I used cashews to give it a luscious texture. I used my VitaMix to get the cashews to blend completely into the soup. If you don’t have one, try soaking the cashews for several hours or even overnight to soften them up.
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Gazpacho

Amy — Fri, 03 Jun 2011 14:30:43 +0000

Here’s a naturally gluten-free and refined sugar-free soup that’s healthy and packed with nutrients. Tomatoes contain lycopene, which helps ward off cancer. They also contain powerful anti-oxidants that help defend against free radical damage.

Still need another reason to make gazpacho?

I don’t think there’s anything more refreshing on a hot summer day than a cool bowl of this soup. I love the crunchy vegetables and the flavorful tomato broth.

For years I thought gazpacho was a mystery – maybe it was the fancy name or the strange concept of cold soup. But, really it couldn’t simpler. Just chop up some veggies, throw them into some organic tomato juice, season, and chill.

I’ve been enjoying a cold cup of gazpacho with toasted slices of my crusty gluten-free bread.

Think of this just like any other soup recipe – you can play around with it to your heart’s content. Add or subtract to suit your tastes.

What summer dishes have been whirling through your kitchen?

Gazpacho

Yield: 6 - 8 servings

Ingredients

4 cups organic tomato juice
5 – 6 tomatoes, blanched & skins removed
1/2 medium red onion, small dice
1 english cucumber, small dice
1/4 cup fresh, chopped parsley
2 tablespoons fresh, chopped basil
2 tablespoons fresh, chopped cilantro
1 – 2 cups water
10 – 15 drops of your favorite hot sauce, or to taste
sea salt and fresh ground black pepper to taste

Optional:

good quality extra-virgin olive oil
crusty gluten-free bread, warm or toasted

Instructions

Put the tomato juice in a large bowl or pot. Dice the blanched tomatoes and add them to the tomato juice along with the onion, cucumber, parsley, basil, cilantro. Stir in enough water to reach the desired consistency. Add the hot sauce, sea salt and pepper to taste. Chill overnight, or a couple of days.
Serve with a drizzle of extra virgin olive oil and warm, crusty gluten-free bread if desired.

http://simplysugarandglutenfree.com/gazpacho/

White Bean & Kale Soup (Vegan)

Amy — Mon, 11 Apr 2011 14:30:26 +0000

Healthy Vegan White Bean & Kale Soup

Veggies and beans are always gluten-free and refined sugar-free. They’re healthy, too. In my Orange & Date Dessert Quinoa post a couple of weeks ago I talked about the importance of getting enough whole grains and fiber in our diet. This vegan soup is another tasty way to do it.

Some people have trouble leaving the store without cookies or dessert. Not me. I’m one that has a hard time leaving beautiful greens at the store. I can’t help myself when I see a gorgeous bunch of kale or swiss chard. Somehow it just ends up in my cart. Last week Whole Foods had deep green Laciniato kale and I decided it should be made into a soup.

Kale keeps its shape and texture when cooked in a big pot of warm broth. After sitting in the refrigerator for a couple of days it’s still got a great bite and the flavors have a chance to marry so it tastes even better.

Water or Stock?

Typically when I make soup, I like to use chicken stock. It adds great flavor. With homemade stock I know I’m getting lots of nutrients, too.

I decided to go with water on for this recipe, and honestly, after it was already in the pot I thought maybe, just maybe, I’d regret it.

Nope. There’s a freshness that comes through in the resulting broth that is so refreshing. In fact, I’ve eaten this soup hot and cold. It’s fabulous either way.

A Book Give-Away

Kelly, at The Spunky Coconut, is giving away a copy of my book. Make sure to drop by and leave a comment.

Other Gluten-Free Kale or Bean Recipes:

Kale Chips from SS&GF
Kale Creamsicle from Elana’s Pantry
Vegetarian Minestrone with Fennel & Watercress from Healthy Green Kitchen
Blanched Kale Salad with Pomegranate & Green Apple Dressing from Whole Life Nutrition Kitchen

What’s your favorite way to cook beans and greens?

White Bean & Kale Soup (Vegan)

Yield: 6 - 8 servings

Ingredients

1/2 pound dry white beans, any type
1/2 large onion, diced
2 cloves garlic, grated on a microplane
1 (28 ounce) can diced tomatoes with juice
1 bunch of kale cut into 1 inch pieces, your favorite kind
1 teaspoon dried dill or 1 tablespoon fresh dill
1/2 teaspoon dried thyme
salt and fresh ground black pepper to taste

Instructions

Rinse and sort the beans. Cover and water and soak overnight. Drain and rinse the beans and place in a large (6 quart) stock pot. Cover beans so that the water is about an inch above the top of the beans.
Bring to a boil then reduce to a simmer. Skim any foam off that rises to the top. Once there is no more foam, add the diced onion and grated garlic. Let cook until beans are very soft. Add diced tomatoes with juice and bring back to a simmer, the add kale, dill, and thyme. Cook until kale is crisp tender, then season with salt and pepper to taste. Serve hot or chilled.

http://simplysugarandglutenfree.com/white-bean-kale-soup-vegan/