Green Veggie Soup Recipe

Green Veggie Soup

2 handfuls organic spinach, chopped
2 organic celery stalks, minced
1 handful parsley, chopped
3 cabbage leaves, thinly sliced (the noodles!)
2 cloves garlic, minced
generous shake of salt
two shakes of gluten free, vegan soy sauce
pepper to taste
2 cups/250 grams water
Boil the veggies until the celery and cabbage strips are tender.
Add 1 can/400 mL coconut milk and simmer. When it boils, turn it off. Let stand a minute. If you don't want a cream soup, and another 1 1/2 cups/180 grams water instead.
Puree if texture is bothersome.

Comments

Post a Comment

Popular posts from this blog

Krostata Recipe

Krostata A wonderful tart to make when you have two pounds of fruit (pitted, peeled if necessary, and sliced) Preheat oven to 400 degrees. 3/4 c. GF flour 3/4 c. GF starch 1 T. brown sugar (you'll need almost 1/2 c. by the end of the recipe) 2 shakes salt Sift these by mixing with a fork energetically add 3/4 c. vegetable shortening and cut it into the flour/starch mix for about 7 seconds, ensuring even distribution, then add 1/3 c. ice water, mix, but not too much, chunks of shortening are still okay Roll it out of the bowl and onto your counter top. Shape the dough into a flat circle. Slide the flattened and shaped dough into a freezer bag, or wrap with plastic wrap and chill for an hour. Mix your two pounds of fruit: plums, apples, pears, cherries, berries, peaches, apricots, you name it, or try your favorite combinations--I just never use citrus or pineapple--and add 1/4 c. brown sugar 1 Tablespoon each of lemon juice and cornstarch. Grab the dough and roll it...
Read more

Cream of Chicken/Mushroom/Celery Soup, Gluten and Dairy Free

Cream of Chicken/Mushroom/Celery Soup, Gluten and Dairy Free Ingredients 100 grams of cooked chicken, cut up (add with coconut milk,) OR 100 grams of finely chopped celery OR finely chopped portabella mushrooms (about 3/4 cup) 15 grams/1 T. cooking oil 5 grams/1 t. onion powder 15 grams/1 T. minced garlic or garlic powder Sprinkles of oregano and/or thyme, tumeric, cumin, or your favorite soup herb or soup spice 5 grams/1 t. salt, or lemon pepper salt if you trust the brand to be gluten & dairy free 1 cup/150 grams chicken broth 50 grams/scant 1/4 c. cornstarch, mixed with 70 grams/1/2 cup of (room temp.) chicken broth 1 can/400 mL coconut milk Directions Pour oil, add in seasonings (next four ingredients.) Saute celery and/or mushrooms for three minutes if you chose those for your soup. Add 1 cup chicken broth and simmer until celery and/or mushrooms are tender. Stir cornstarch and 70 grams of cornstarch together in small cup, and then pour into bubbling seasoned broth mix. Add c...
Read more

Hummus

Hummus We pile everything into a blender and puree until smooth. No one likes texture in their hummus around here. 1 can drained and rinsed chickpeas, or garbanzo beans 2 T. olive oil (one tablespoon is fine, but my kids like it more with two) 3 liberal shakes of sea salt (likely 1/2 teaspoon, but this is our junk food so we imbibe) 2 cloves minced garlic, or equivalent in garlic powder or any prepared garlic, puree, minced or chopped in a jar, etc. That's basic hummus. We add other items to taste. About 2 tablespoons of salsa, or just tomato sauce or diced tomatoes; 1/2 teaspoon cumin, or your favorite herb; more garlic; hot sauce to taste...2 tablespoons black olives are wonderful, too. Experiment and figure about 2 tablespoons for any food added to the mix and a 1/2 teaspoon for any seasoning mixed into it--except peppers, unless that's how you roll. Fantastic on any chip or cracker.
Read more