Well, it’s definitely Autumnal weather, which means it’s the perfect time of the year to have some soup on standby as a quick warmer. Soup is one of the easiest dishes that you can make, so if you’re not very confident in the kitchen, you can’t go too far wrong with soup recipes. Once you’ve made your own soup you’ll find it difficult going back to shop bought tubs. I’ve never seen a gluten free dried packet soup and I know there are a few fresh gluten free soups available, but really, homemade is hard to beat. If you plan on making soup regularly, it’s a worthwhile investment to buy a hand blender. I find this much easier than transferring soup to a liquidiser. You don’t have to spend a fortune on a blender, something like this from Argos, is perfect.
Ingredients – This will make 1 litre of soup.
4 large carrots
2-3 sticks of celery
Fresh ginger root to grate
25g of butter
2 gluten free stock cubes/pots to make 1 litre of veg stock
Pinch of Cumin
I don’t eat onions but obviously you could add a chopped onion and sweat it down with the carrots.
Soup doesn’t have to be complicated to make, this is definitely one of the easiest recipes. I will do more soup recipes over the next few weeks. I make a gorgeous Chorizo and Squash soup and also a rich creamy fish chowder.
Peel and chop your carrots and roughly chop your celery.
Melt the butter in the pot and grate in about 3-4 cm of fresh ginger. Don’t have your heat up full as this will burn the butter. A medium heat is fine at this stage.
Cook this out for a minute or two to let the ginger infuse with the butter.
Add your Carrots and Celery (and onions if using). Turn the temperature up slightly and stir the carrots until they are starting to go soft around the edges. I find that this gives the soup and lovely sweetness.
Add the stock and then bring the soup to the boil. Once it reaches boiling point, reduce heat to a gentle simmer. Add your fresh thyme, I used three to four stalks. Also, add a teaspoon of cumin. Carrot soup is naturally sweet and I find the earthiness of the cumin just adds another element that compliments the taste.
Once the carrots are cooked, remove your Thyme stalks before blitzing as you obviously would hate to have pieces of wood through it. Yes, I have been caught out sometimes when in a hurry, only to have woody soup!
Sometimes, it can be hard to get a really smooth velvety consistency with carrot soup. This next stage is purely optional and obviously depends on how much time you have. However, in order to get the velvet texture, I put Carrot Soup through the sieve as well as blending it.
Mind you, even the dog was a bit curious about this 😉
Sorry, gratuitous shot of Mad Murph!
If you do decide to sieve your soup, you’ll be rewarded with a lovely creamy texture, without having to add any dairy produce at all. The soup should now be thick in consistency and you don’t need to add any thickeners such as flour or potatoes. Taste for seasoning before serving. I love DS Gluten Free Ciabatta Multigrain Rolls with soup. They are crispy on the outside when baked and soft inside and to me, they are just perfect for dipping into my soup.
Enjoy, and I’ll do some more gluten free soup recipes over the next few weeks.