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Gluten Free Soups Recipes

Thai Coconut Curry

Thai_Coconut_Curry
Thai Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

Marinated Meat:

  • 2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ginger, ground, or freshly grated
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon corn starch or arrowroot starch, optional

Sauteed Vegetables:

  • 1 tablespoon coconut oil or butter
  • 1 medium onion, thinly sliced
  • 1 thinly sliced bell pepper
  • 1 large peeled and coined carrot

Curry Paste:

Sauce:

Mix all marinated meat ingredients together in a container with a cover, and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and saute onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and saute over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Loaded Chicken Veggie Soup

Loaded_Chicken_Veggie_Soup
Loaded Chicken Veggie Soup
photo by recipe author

Servings: 6
Preparation Time:  50 minutes

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

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Spicy Carrot Ginger Soup

Spicy_Carrot_Ginger_Soup
Spicy Carrot Ginger Soup
photo by recipe author

 

Servings: 6 – 8 servings
Preparation Time: 20 – 30 minutes

Mix together all the spices and salt. Set aside.

In a large heavy bottomed pot saute the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sauteed ingredients.

Stir in the honey – vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

Yummy, especially when sprinkled with coconut!

Diane from Hubert, NC just won $50 for this recipe and photo! Submit yours here.

 

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Roasted Butternut & Fennel Soup


Roasted Butternut and Fennel Soup Recipe Photo

Servings: 12
Preparation Time: 1 hour

Preheat oven to 400 degrees ºF.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

 

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Creamy Lentil Spinach Soup


Creamy Lentil Spinach Soup Recipe Photo

Creamy Lentil Spinach Soup (Photo by recipe author)

Servings: 3
Preparation Time: 1 hour

  • 1/2 cup lentils (or organic yellow split peas or organic skinless split mung beans)
  • 2 cups warm water
  • 1 tablespoon melted virgin coconut oil
  • 1 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion (approximately 2.5 oz)
  • 1/4 cup organic chopped tomato (approximately 2 oz)
  • 1/2 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon organic turmeric powder
  • 1/4 teaspoon organic curry powder (optional)
  • 1 1/2 to 2 cups organic chopped spinach
  • 1 teaspoon or to taste Himalayan pink salt
  • 1/2 cup coconut milk made from coconut cream concentrate or organic shredded coconut*

Wash and soak the lentils in 2 cups of warm water for at least 30 minutes.

In a saucepan, heat coconut oil on a medium heat. When the oil is hot enough, add cumin seeds. To avoid burning the cumin seeds, turn heat to low once the cumin seeds start to crackle. Immediately add the chopped onions.

Turn the heat to medium-low, and sauté the onions until they turn translucent. Then add the chopped tomatoes and stir. When the tomatoes turn mushy, add ginger, garlic, turmeric powder and the curry powder. Stir well.

Cover and cook the spices for a minute. Then add the soaked lentils along with the water it was soaked in. Cover and cook until the lentils are very mushy and a soup like consistency is obtained. This will take approximately 30 minutes. Check and stir intermittently to avoid spillage.

When the lentils are cooked, add the chopped spinach and salt. If necessary, add water to get the desired consistency. Keep it uncovered and let it boil for a minute. Finally add the coconut milk and let it boil once. After a minute turn off the heat and serve hot.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Tomato Coconut Soup


Tomato Coconut Soup Recipe photo

 

Servings: 2
Preparation Time: 30 minutes

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Coconut Curry Chicken Meatball Soup

Coconut Curry Chicken Meatball Soup Recipe photo
Coconut Curry Chicken Meatball Soup Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10

  • 1 bunch green onions
  • 8 oz mushrooms, shiitake or button
  • 1 lb ground chicken breast
  • 1/2 pastured egg, beaten
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 14 oz full fat coconut milk*
  • 1/2 cup chicken broth (preferably homemade)
  • 1 tablespoon organic fermented soy sauce
  • 1 1/2 tbsp red curry paste
  • 1 1-2 inch piece of peeled fresh ginger

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and salt in a bowl.

Form the meat into desired size meatballs and place in the bottom of the crockpot.

Combine the coconut milk, broth, soy sauce and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to. It may not be as soupy, but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Split Pea Soup

Split Pea Soup Recipe photo
Split Pea Soup Recipe
photo by recipe author

Servings: 4 Preparation Time: 1 hour, 30 minutes

In a large pot add coconut oil and set on medium heat. Once the oil is hot, add celery, carrots, onions and salt. Cook the vegetables until the onions are translucent, 5-7 minutes.

Add split peas, broth, turmeric, cumin and pepper. Stir to combine all seasonings, turn the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for an hour – stirring occasionally. Add the seasoned and cook ground beef and let simmer for 10 minutes. Enjoy.

Variation: Add 1/3 cup barley and 1/4 cup lentils with the split peas.

Recipe submitted by Mariya, Woodland, WA

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