Gluten-Free, Dairy-Free Sweetcorn & Spinach Soup

This is a great recipe for those with busy lives as you can create a huge batch and freeze for another day. It’s easy to make too as you can throw all of the ingredients into a pan or a slow-cooker and leave it to cook while you get on with other things. The spinach and sweetcorn off-set each other beautiful and will fill your bowl with vibrant, mouther-watering colours.

Ingredients:

  • 500g Fresh finely chopped spinach
  • 400g Sweetcorn
  • 1 Sweet potato (finely chopped)
  • 2 Finely chopped onions
  • 3 stalks of celery
  • 3 Cloves of garlic
  • 400ml gluten-free vegetable stock
  • ½ Tbsp rosemary
  • ½ Tbsp thyme
  • ½ Tbsp coriander
  • Salt and Pepper
  • 2 Bay Leaves
  • 2 Deseeded Birdseye chilies (optional)

Method:

Heat a large pan and add the onions and celery, and fry until golden brown.

In a separate pan add bay leaves to the stock and bring to the boil. Prepare all of your ingredients and place into a pan with the vegetable stock. Season and leave the ingredients to cook for 45 minutes on a low heat. Over the next 45 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. You want to give it long enough for all of the ingredients to blend and infuse. I like to throw it all into a food-warmer and leave it on high for 3 hours while I get on with other things.

You’re ready to serve. I often make up a big batch and freeze a lot of it down as it’s great for taking to work as a simply soup. I also keep some in the freezer for those times when I have no time and need good food fast. On occasion I’ll cook a chicken breast and have this with it to give it a bit of protein if I’ve just had a session in the gym.

 

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Gluten-Free Lentil and Rosemary Soup

This is one of my favourite winter recipes. It has a warming taste and at least two of your portions of veg! It is the easiest thing in the world to make and it’s perfect for freezing or taking to work for lunch. The sautéed garlic, onions and celery blends perfectly with the lentils too…delicious!

Ingredients:

  • Spinach
  • 400g of green lentils
  • 2 Onions
  • 3 Cloves of garlic
  • 300ml gluten-free vegetable stock
  • Fresh Rosemary
  • 4 stalks of celery
  • Salt and Pepper
  • 2 Bay Leaves

Method:
Allow the vegetable stock to start warming on the stove. While this is  warming up hallow fry the garlic, onions and celery and then transfer this into the vegetable stock. Add in the spinach, green lentils, fresh rosemary and bay leaves and season. Leave for 45 minutes to cook on a low heat and allow the flavours to infuse.