Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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There is no gluten in this just sweet corn which acts as a natural thickener giving a creamy soup. Nice way to liven up the Shabbat soup when you are have leftover. You could even use g/f soup powder to make the soup if you need something quick and filling but much better with the real thing
850ml (30 fl oz) chicken stock or leftover chicken soup (including any veg)
2cm (1 inch) piece fresh ginger
Approx 10 stems coriander
2 spring onions (scallions)
325g (12oz) tin sweet corn nibs or frozen or fresh
Place the stock in a pan or blender bowl
Peel the ginger and dice finely and add to the stock together with the sweet corn and blend in liquidizer or use a hand blender.
If using a liquidizer pour once blended in a pan.
Chop the coriander and spring onions
Heat the chicken soup until it has reached the bubbling stage add the coriander and spring onions to this, turn heat off and leave for a minute to infuse. Serve garnished with a coriander leaf.