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Cover: Gluten free cooking

Recipes with carrots

29Sep 12

Beer and Cheddar Soup

Beer and Cheddar SoupI’ve always been a huge fan of beer, and it was probably one of the hardest things to give up when I first embarked on my gluten-free diet.  Luckily, these days it’s fairly easy to find gluten-free beer, and I’ve finally been able to add it back in to my diet (although I have to admit it wasn’t so lucky for my belly!).

Another of my all-time favourite foods is cheddar cheese, so I just knew that this beer and cheddar soup was going to turn into a new favourite even before I tried it.  It’s creamy and sweet, very satisfying, and frankly one of the most delicious soups I’ve ever tasted, if I do say so myself!  You can use strong cheddar if you prefer, but the mild cheddar seems to melt much better. Besides, the beer gives it plenty of kick anyway.  I hope you enjoy it as much as I do!

For more creamy soups, have a go at this cream of asparagus soup, without the cream.

 

Beer and Cheddar Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons unsalted butter
  • 75g finely diced onion
  • 50g finely diced celery
  • 75g finely diced carrot
  • ½ teaspoon salt, or to taste
  • 1⁄8 teaspoon ground nutmeg
  • Dash ground cloves
  • Dash white pepper
  • 500ml gluten-free chicken broth
  • 2 tablespoons sweet rice flour
  • 250g grated mild Cheddar cheese
  • 1 bottle (330ml) gluten-free beer
  • 2 teaspoons chopped fresh parsley, for garnish
  • Dash paprika, for garnish
Instructions
  1. Heat the butter in a heavy soup pot over medium heat.
  2. Add the onions, celery, and carrot and cook for 1 minute, stirring constantly.
  3. Reduce the heat to medium-low, cover, and cook until the onions are soft and translucent, around 5 minutes.
  4. Add the salt, nutmeg, cloves, pepper and 425ml of the broth.
  5. Simmer, covered, for 30 minutes.
  6. In a bowl, whisk the sweet rice flour with the remaining 75ml of broth until smooth. Then add it to the pot, stirring constantly until the soup thickens slightly.
  7. Remove soup from the heat and stir in the cheddar cheese until it is completely melted.
  8. Just before serving, open the beer, add it to the soup and bring it up to serving temperature over low heat.
  9. Garnish the soup with the parsley and paprika and serve immediately.

 

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26Jul 12

Lima Bean Soup

Lima Bean SoupThis simple Lima bean soup is sweet and savoury and very satisfying.  The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices.  The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)

 

Lima Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 litres vegetable stock
  • 250g giant lima beans, soaked overnight
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 3 fresh sage leaves
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 2tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1tbsp minced garlic
  • 1 medium carrot, peeled and diced
  • 1 medium red pepper, diced
  • 80ml white wine
  • 10 kale leaves, ribs removed and cut into thick strips
  • Salt and pepper to taste
Instructions
  1. Drain the lima beans and rinse well with cold water.
  2. Place the beans, oregano, sage, thyme and bay leaf along with 1.5 litres of the vegetable stock in a large soup pot.
  3. Bring to the boil.
  4. Lower the heat and let simmer for about an hour and a half, or until the beans are cooked through and beginning to break up.
  5. While the beans are simmering, heat the oil in a large frying pan and add the chopped onions, a few pinches of salt and a pinch of black pepper.
  6. Cook over medium heat for about 3 minutes, or until the onions start to soften.
  7. Add the minced garlic and cook for another minute.
  8. Add the carrots, red pepper, another 2 pinches of salt and a pinch of pepper.
  9. Cook for about 10 minutes, adding more stock when necessary to keep the veggies from sticking to the pan.
  10. Add the white wine and continue cooking until nearly all the liquid has evaporated, about 3 minutes.
  11. Add the fried vegetables to the beans in the soup pot, together with any remaining vegetable stock, ¼ teaspoon of salt and another pinch of pepper.
  12. Continue cooking until the flavours blend together, about 20 minutes or so.
  13. Add the kale leaves and cook until tender, approximately 10 minutes.
  14. Remove the bay leaf and season to taste with salt and pepper.
  15. Serve in bowls with a little olive oil drizzled over each serving.

 

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13May 12

Vegetarian Black Bean Soup

Vegetable Black Bean SoupBack in my university days, there used to be a café near my school that served the most delicious Vegetarian Black Bean Soup every Friday, and at a price that even us struggling students could afford.  Ever since then I’ve tried to keep up the tradition at my home, where Fridays are still known as Black Bean Soup day.

The original version used smoked tofu, but I’ve substituted it for firm tofu, fried with paprika and cumin. Of course, if you’re a meat-eater, you could go ahead and substitute the tofu for ham; just make sure you remove it before puréeing. Another hearty broth is this bacon, carrot, butterbean and coriander soup.

You need:

  • 500g dried black beans, soaked overnight in 5 litres of water
  • 250g firm tofu, diced
  • 2 bay leaves
  • 1.25 litres water
  • A pinch of baking soda
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1 Spanish onion, chopped fine
  • 2 large carrots, diced
  • 1 celery rib, finely chopped
  • 4 medium garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 500 ml vegetable stock
  • 1 tbsp molasses
  • 1 red bell pepper, diced
  • 4 tbsp lime juice (lemon may be used)
  • Fresh coriander, chopped

Steps:

  1. Put the beans in a 5 litre pot with 1.25 litres of water, the bay leaves, half the salt and the baking soda.
  2. Bring to the boil, then reduce heat to a slow simmer.
  3. Cover and let it cook for 90 minutes, or until the beans are tender.
  4. Remove from heat. Take out the bay leaves and set aside.
  5. Heat olive oil in a large (at least 9 litres) stock pot on a medium-high heat until it’s hot, but not smoking.
  6. Add the onions, celery, carrot, tofu and more salt.
  7. Cook for 10-15 minutes, until lightly browned and softened, stirring occasionally.
  8. Reduce heat to medium and add the cumin, paprika and garlic, and cook for another 2 minutes, stirring continuously.
  9. Add the beans and their cooking liquid back into the mix along with the vegetable stock, molasses and red pepper.
  10. Bring to the boil; then reduce to a simmer and continue cooking for 30 minutes, stirring occasionally.
  11. Remove from heat and put half of the soup in a blender and purée until smooth.
  12. Mix the purée back into the rest of the soup.
  13. Add the lime juice and adjust salt and pepper to taste.
  14. Serve with the chopped fresh coriander as garnish.

Ready In: 2 hours

Serves: 6

Difficulty: 4 out of 5

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