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Recipe

SOUPs

Okay so if you can't eat dairy or white kidney beans what do you do for a faux cream based soup? What a quandary! I pretty much gave up on cream of mushroom soup, white sauce, and casseroles of all kinds once my son became sensitive to white kidney beans. As we all know in this situation necessity is the mother of invention so I took to the kitchen and here are the delicious alternatives I came up with.

(choose one of the following, or a combination to equal 1-1/2 to 2 cups)

Ingredients

  • Cauliflower: 2 cups cooked, mashed
  • Potatoes: 2 cups cooked, mashed (Russet work best)
  • Rutabaga: 1 cup cooked, mashed
  • 3 tablespoons potato flour

Soup Base

Ingredients

  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons butter of choice (such as soy-free Earth Balance), or high-heat oil (such as pure olive oil)
  • 1-1/2 cups GF broth of choice
  • 1-1/2 cups water, or milk of choice (such as Rice Dream), or pure coconut milk

Method

  1. In airtight container, combine garlic powder, onion powder, coriander, cumin, mustard, sea salt, black pepper, and potato flour (if using); place on lid, shake vigorously to combine.
  2. Place 6-cup saucepan over medium heat; add butter of choice; add dry spice mixture; whisk into smooth paste.
  3. In a stream, whisk in GF broth, and mashed vegetable (if not using potato flour).
  4. Stir in water; bring to a boil, stirring occasionally.

Remove pan from heat; pour soup into large serving bowl, or cool completely then refrigerate up to 3 days or freeze up to 2 months.

Variation

Add up to 2 cups diced, during step 2 before spice mix; cook at least 6 minutes; then proceed with recipe as stated:

Ingredients

  • mushrooms
  • celery ribs
  • carrots
  • asparagus
  • cooked ham
  • green peas
  • broccoli
  • tomato