This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.

Saturday, January 23, 2016

Elimination Recipe Box: Smooth Curried Vegetable Soup

This is an easy way to have a soup, sauce, etc. you can keep in the fridge for up to a week and re-heat to serve with almost anything.  The recipe is based on the food sensitivity elimination diet we are doing at the moment, which is why I started with online recipes for curried carrot soup, realized we can't use any commercial vegetable or chicken stock, and started winging it.  It's a great way to pick up some nutrients you might be missing. 

The "recipe" is not just basic; it's forgiving. Hate mushrooms?  Leave them out.  Love asparagus?  put it in.  The ingredients I used are not necessarily the ones you should use.

Throw in a can or two of full-fat coconut milk for a really diabolically tasty cream soup.


3-4 large carrots, chopped into 1/2" pieces
3 stalks of celery, chopped
1 bunch fresh spinach leaves, chopped, stems removed
6 oz fresh mushrooms, chopped
1/3 cup diced onion (or 1 large shallot)
3 minced garlic cloves
2 tablespoons olive oil
2 teaspoons dried dill
2 bay leaves
1/2 tsp ground cumin*
1/2 tsp ground coriander*
1/2 tsp turmeric*
1/2 tsp mustard seed*
1 tsp dried ginger (or 1 tablespoon minced fresh)*

(If you're not sensitive to or eliminating nightshade plants, you can substitute 1 tablespoon curry powder for these ingredients)

  • Heat large pot on medium-high heat
  • Add olive oil and wait until it moves like water
  • Add onion, garlic, and fresh ginger if using (don't add dried at this point)
  • Cook until onion is translucent and starting to brown
  • Add all the other ingredients EXCEPT THE BAY LEAVES and enough water to barely cover them.  
  • Bring to a simmer, then cook, covered for 15 minutes or until root vegetables can be pierced easily with a fork.
  • Set pot in sink of cold water to start cooling.  Add a few ice cubes to the soup to speed the process, and stir until cool enough to touch without scalding
  • In batches, process soup in blender until smooth
  • Return to stove top and add bay leaves.  Bring back to a simmer.
  • Cook, stirring occasionally, for another 10 minutes.  
  • Serve warm or chilled, or use as a sauce on chicken or fish.  garnish with fresh parsley for a little crunch, or serve over shredded spaghetti squash. 

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