Warming and spicy homemade gluten free soup!!

Being coeliac I always try to focus on all the great things I can eat rather than the things I have to leave out. For quickness, it’s fabulous that there are now so many great convenience foods that are gluten free. However, there are some occasions when I do spot things that I really would love to have but I am then unable to find a suitable gluten free readymade alternative. Not to be beaten I will check out google to find the equivalent recipe and have a bash at making my own gluten free version. Sometimes the recipe will be naturally gluten free and sometimes it may be necessary to swap a couple of ingredients around to make it safe.

The inspiration for my blog this month came from a tin of mulligatawny soup sat on my colleague’s desk. Unfortunately, as this soup contained gluten it was no good for me, so I popped off to the supermarket to check out some other brands but again they all contained gluten. This gave me the perfect “when you can’t buy it make it” scenario!!

I found this recipe for Mulligatawny soup on the BBC good food website…it’s a Hairy biker one and it’s nice and easy to make and tastes amazing….so good in fact, that I’m actually glad I couldn’t have the readymade version as I never would have got around to discovering this rather marvellous recipe! I did also chop up a fresh chilli and popped it in right at the start of the recipe, as I do love things extra hot and spicy, and for me the addition of the chilli made the “heat” of the soup perfect!!

The Ingredients

  • 25g/1oz butter
  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 medium carrots, cut into 1.5cm/ ⅝in cubes
  • 2 celery sticks, thinly sliced
  • 1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
  • 1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
  • 1 tbsp medium curry powder
  • 1 vegetable or chicken stock cube (*see link below)
  • 1litre/1¾ pints boiling water
  • 1 tbsp tomato purée
  • 1 tbsp mango chutney
  • 100g/3½oz basmati rice
  • 100g/3½oz natural yoghurt or soured cream, to serve
  • fresh coriander or flat-leaf parsley, to garnish (optional)
  • salt and freshly ground black pepper

*As always check out all ingredient to make sure they are gluten free and suitable for your diet.

Method

Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally. Cook until the vegetables are tender.
While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Gluten Free mulligatawny soup

Juvela gluten free long life rolls have been a firm favourite of mine for many years. A freshly buttered fibre one really hit the spot to accompany this spicy, warming soup!!

There’s not many things that cannot be made as a gluten free alternative…. recipes can be jigged and gluten containing ingredients such as flour can be replaced for gluten free ones instead….So much joy is in eating, don’t let coeliac make your gluten free diet less colourful!!

 

Bon-Appetit (Gluten free of course!)

Lizzy x

 

 

 

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