Recipe: Quick Dairy Free Coconut Curry Chicken Soup

This is a Thai-inspired soup that is a cinch to make and tastes great. The curry flavour is mild, but adds so much depth to the soup that it really should be used. I use Thai Kitchen because it's gluten free, but always check labels, as ingredients change.

Ingredients
(Serves 4)

1 box vegetable broth (I use Campbell's Vegetable Broth, it's GF)
1 can coconut milk (400ml)
1 chicken breast, sliced thinly or in cubes
1 cup green peas
Juice of 1 lime
1 tsp. grated ginger
1-2 tbsp. yellow or red curry paste
Salt & Pepper to taste
Fresh mint & basil leaves for garnish (optional)

Directions

1- In a soup pot, combine broth, coconut milk, curry paste, and ginger. Stir to combine and bring to a boil.

2- Add chicken and peas and lower heat to medium. Cover and cook until chicken is cooked through, about 10-15 min. Add lime juice, salt and pepper. Adjust seasonings to taste.

3- Serve with basil and mint leaves to add extra flavour, if desired. For a spicier soup, add some hot pepper sauce when serving.

For a more substantial soup, add some cooked rice to the bottom of each bowl and ladle soup over the rice. Also great served with a mango salad or Vietnamese Style Spring Rolls.

Recipe: Gluten & Dairy Free "Cream" of Zucchini Soup

Our next door neighbour grows zucchini in the summer, and sometimes the vines are so prolific that they grow over our side of the fence, and he lets us keep what grows on our side.  I can't use them all at once, so I chop some into large chunks and freeze them, pulling them out for stir fries, baked goods, and soups.  This soup is one of those 15 minute ones, using 6 ingredients.  It's also kid approved.  Just sayin'.

Ingredients
Serves 4

2 large zucchini, washed and chopped into chunks.  I don't peel mine, but feel free.
1 large potato, peeled and chopped into chunks
1 box ( approx. 4 cups) vegetable broth.  I use Campbell's Gluten Free Vegetable Broth
Salt & Pepper to taste
Dried Thyme to taste

Directions

1- In a soup pot, add zucchini, potato, and broth.  Bring to a boil, then lower to a simmer.  Cook until potato is soft and cooked through.

2- Season with salt, pepper and thyme.  Using an immersion blender, blend soup until creamy and smooth.  It can also be put in a blender, following the company's directions for blending hot liquids. 

3- Serve, topped with shaved zucchini as garnish, or with some grated Parmesan cheese if you are not dairy free as well. 

White Bean, Spinach and Chicken Meatball Soup

 

This is a soup I make often because it really is simple to make and everyone loves it. It's gluten and dairy free, but still filling enough to serve as a complete meal.

For a thicker consistency, blend some of the soup before putting in the meatballs. It's a great way to get your kids to eat their beans and greens!


Ingredients 
Soup                                                                                      
2 tbsp. olive oil                                                                                                
1 sweet onion, diced                                                                                        
3 cloves garlic, minced                                                                                     
4 cups gluten free chicken broth or vegetable broth                                
1 (28 oz.) can tomatoes, pureed (Optional.  If you don't like tomatoes, add more broth)                                                           
1 (15oz.) can white beans, rinsed
1/2 package frozen chopped spinach, thawed

Meatballs
1 lb. ground chicken
1 egg
1/2 cup GF bread crumbs
salt and pepper
1/2 tsp. dried rosemary (optional)

Directions

1- Prepare meatballs:  Mix chicken, egg, bread crumbs, salt & pepper and rosemary in a bowl and mix thoroughly. Form into small meatballs and place on a non-stick baking pan (approx. 30-40 mini meatballs.) Bake meatballs at 350F until cooked through, approx. 15 min.

2- While meatballs are cooking, in a large pot, heat olive oil and add onions and garlic. Sauté over medium heat until soft, approx. 5 min. Add chicken broth, tomatoes if using, and spinach.  Bring to a boil and then lower to a simmer.

3- Remove meatballs from oven and set aside.

4- Add beans to soup.  If you want a thicker soup, puree a bit with an immersion blender until desired thickness is achieved.  Add meatballs after blending. 

Serve with some grated Parmesan cheese, if desired. 

When cooked, add beans and meatballs to soup and heat through.  Adjust seasoning.  Serve with some grated parmesan if desired.

*** I like to make a meal out of it by cooking up some macaroni or small shell noodles in a separate pot and adding them to the soup when serving.  Rice would also work nicely.

Lentil Soup for Health and Wealth

It is an Italian tradition to eat lentils on New Year's Eve.  The shape of the lentils are reminiscent of Roman coins, and they represent the wealth (in all areas of life) that the new year will bring.

 It's a nice tradition, and it gives me an excuse to make some lentil soup!  Since it's an Italian tradition, I thought that a simple Italian style soup is in order.