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Gluten Free Soups Recipes

Split Pea Vegetable and Chicken Sausage Soup

Split Pea Vegetable and Chicken Sausage Soup
Split Pea Vegetable and Chicken Sausage Soup
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups homemade chicken broth*
  • 2 cups peeled and diced russet potatoes
  • 2 cups green split peas, rinsed
  • 2 teaspoons dried marjoram
  • 2 teaspoons Himalayan salt
  • ¾ teaspoons black pepper
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • 1 ½ cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Heat coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7-8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring soup to a boil, then reduce heat to low-medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper if needed before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos for a chance to win $50!

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Alpine Vegetable Soup

Alpine Vegetable Soup
Alpine Vegetable Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 3 tablespoons coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 6 cups homemade chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium red potatoes, scrubbed and diced
  • 2 medium carrots, peeled and diced
  • 2 large celery stalks, diced
  • 2 medium zucchini, quartered lengthwise and diced
  • 1 cup riced cauliflower
  • 1/4 cup fresh dill, minced (or 1-2 tablespoons dried)
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt and pepper.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Hearty Lentil Soup

Hearty Lentil Soup
Hearty Lentil Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 1/4 hours+ soaking time for lentils

  • 3/4 cup green lentils
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
  • 1 pint diced tomatoes, with juice
  • 2 bay leaves
  • 1 cup parsley, minced
  • 6 ounces spinach leaves, chopped
  • salt and pepper to taste
  • additional broth, as needed

In a bowl, cover lentils with an inch of warm water, stir in the vinegar and soak 8 hours, up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the cumin, coriander, paprika and turmeric. Mix well. Sauté 30-60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes, or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Creamy Dairy Free Coconut Zucchini Soup

Creamy_Dairy_Free_Coconut_Zucchini_Soup
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

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Coconut Mackerel Curry

 
Coconut Mackerel Curry
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 6 large mackerels
  • salt for rubbing on fish
  • turmeric for rubbing on fish
  • 2 medium onions
  • 2 tablespoon coconut oil
  • 10-12 dry red chilis
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 tablespoons rice
  • 2 tablespoons + 1/2 teaspoon urad dal
  • 1 cup shredded coconut
  • 2 teaspoons turmeric powder
  • marble size ball tamarind
  • salt to taste

Clean the fish, descale and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, keep aside.

On a heated skillet, add 1 tablespoon coconut oil then roast chilis and coriander seeds on medium heat until fragrant, keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice and urad dal until fragrant, set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis into a very fine paste, using a little water. Next add roasted mustard seeds, fenugreek seeds, rice and urad dal and process for a couple seconds more.

In a saucepan, heat 1 teaspoon coconut oil, and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water but do not make it runny – the consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Simple Chicken Soup with Bok Choy

 Simple_Chicken_Soup_with_Bok_Choy
Simple Chicken Soup with Bok Choy
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 hour 15 minutes

Place chicken thighs in a large pot and cover with broth and water. Boil for 1/2 hour to 1 hour or until shredding easily. Add remaining ingredients and cook for an additional 10 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Soy Free Egg Drop Soup

Soy_Free_Egg_Drop_Soup
Soy Free Egg Drop Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 15 minutes

  • 5 eggs
  • 1 teaspoon tapioca starch
  • 4 cups chicken broth, preferably homemade from pastured organic chickens
  • 3/4 tablespoon ginger, freshly grated
  • 2 cloves garlic, pressed
  • 1/2 teaspoon organic turmeric powder
  • Himalayan salt to taste
  • 1 tablespoon tapioca starch, dissolved in 1/4 cup water
  • 2 scoops Vital Proteins Collagen Peptides
  • 2 tablespoons Gold Label Virgin Coconut Oil
  • pepper to taste
  • 1 bunch green onions, chopped for garnish

Whisk eggs in a bowl with 1 teaspoon tapioca starch. Set aside.

Add all other ingredients to a medium pot and bring to a boil. Swirl soup and slowly drizzle eggs in a small stream. Cook for one minute and then remove from heat.

Top with green onions and your favorite hot sauce, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut Sweet Potato Kale Soup

Coconut_Sweet_Potato_Kale_Soup
Coconut Sweet Potato Kale Soup
photo by recipe author

 

Servings: 10
Preparation Time: 30-45 minutes

In a large saucepan sauté onion in coconut oil.

Add water, coconut cream concentrate, salt, pepper, garlic, cayenne, and sweet potato to saucepan and cook over medium-high heat until potatoes are tender, about 15 minutes.

Then add chopped kale and cook until kale is softened, about 5 minutes.

Serve and enjoy.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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