There is nothing more comforting than a steaming bowl of hot soup on a cool day.
For people on a gluten free diet, there are limited options of low cost prepackaged soups. Most of Campbell’s condensed soups contain wheat from noodles or to thicken them.
People often ask about what to do for gluten free soup options. If convenience is all you are looking for there are some gluten free brands you can find in the specialty food isles. Of course since they are found in that isle, it means you have to pay a premium for them! I usually splurge on those products when I am traveling and just want to heat up soup and throw together a sandwich.
A more cost effective way of having gluten free soup is to find gluten free stock or bouillon cubes and making your own. If you have never done that before, it’s really easy. You can basically throw a bunch of ingredients into a pot or slow cooker and let it do the work for you.
Another cost saving tip is to use frozen vegetables to add to your soups. I’ve used kale in this one which boosts the nutrition and was a money and time saver.
Traditional potato soup is usually full of cream and bacon. Since many people are lactose intolerant starting out on the GFD (gluten free diet) I’ve opted to make this broth based which is easier on the stomach!
Gluten free tip: you can often find gluten free soup stock in wholesale stores like Costco. Bouillon cubes are becoming very easy to find too at your local grocery store or health food store. Have a look and see what you find.
Comforting Potato Soup
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
3 ribs of celery, diced
1 carrot, diced
1 teaspoon dried thyme or 1 tablespoon fresh
4-5 medium potatoes, peeled and cubed
1 can of chickpeas, rinsed
1 litre of gluten free soup stock or enough bouillon to make 4 cups of broth (chicken or vegetable work well)
Salt and pepper to taste
1 cup of frozen or fresh kale
In a large soup pot add olive oil to the bottom of the pan and heat on medium heat. Add onion, garlic, celery and carrots. Cook for 5 minutes or until soft and onions are translucent.
Add in potatoes, chickpeas, stock, salt and pepper. Stock should just cover all the soup ingredients.
Bring to a boil and simmer on low for an hour or longer if time allows.
Using an immersion blender, blend until about half of the ingredients are pureed. Alternatively you could scoop out some into a standard blender.
During the last 10 minutes of cooking add in the kale and bring back up to a boil.
Serve hot with a dollop of sour cream if you like with gluten free biscuits or a gluten free sandwich on the side.