Gluten Free Soups Recipes

Feel-Good Cold Weather Soup with Coconut Oil

Feel Good Cold Weather Soup with Coconut Oil recipe photo
Feel Good Cold Weather Soup with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

The veggies in the ingredient list are only suggestions – the ingredients shown are what I had on hand at the time.

Servings: 4-6
Preparation Time: 15 minutes

  • 1 quart organic chicken or beef broth
  • 1 small red potato, diced
  • 2 ribs celery, chopped
  • 1/2 large white or yellow onion, chopped
  • 2 small carrots, chopped
  • Lemon pepper or regular black pepper
  • Salt to taste
  • Cayenne pepper to taste
  • Handful leftover herb salad mix
  • 1 small and 1 medium zucchini, diced
  • 3 large cloves garlic, minced
  • 1 knob fresh ginger (about 1″ by 1 1/4″), peeled and minced
  • 2 – 4 tablespoons virgin coconut oil
  • Juice of 1/2 lemon

Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.

Lower heat and simmer for about 20-30 minutes or until potatoes are tender.

Add remaining ingredients.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Cream Red Lentil Soup

Red Lentil Soup
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In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Thai Style Coconut Fish Soup

  • ½ cup spinach
  • 1 cup winter squash
  • 1 carrot
  • 1 tomato
  • ¼ teaspoon turmeric powder OR 1 inch turmeric root
  • ¼ teaspoon curry powder
  • 1-2 inches of ginger root
  • one stalk lemongrass
  • a couple kaffir lime leaves (if available)
  • water- how much you need depends on your taste
  • 1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
  • several ounces of your favorite fish

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft – adjust heat to desired temperature.

Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Serves one to two people.

Recipe submitted by: Anna-Liese, Pahoa, HI

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Roasted Winter Squash Soup

Roasted Winter Squash Soup
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Serves 6

  • 4 cups roasted winter squash
  • 1 large onion, diced
  • 2 tablespoons virgin coconut oil
  • 32 oz chicken or vegetable broth
  • 32 oz regular milk or unsweetened almond milk
  • 2 tablespoons Coconut Cream Concentrate
  • pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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