Looking for healthy gluten free soup recipes? These dairy free gluten free soup recipes are easy to make and provide a hearty vegetarian or vegan meal made with wholesome ingredients. The best gluten free soups are always made from scratch with fresh nourishing veggies, herbs and warming spices. How-to video included.
Soak the chickpeas overnight, cook the next day until medium-firm.
Saute onion, garlic and ginger in olive oil until slightly browned.
Add the (chopped) bell pepper, diced tomatoes and all spices, cook for 10 minutes then add the (chopped) zucchini at the end.
Transfer everything in the pot where the chickpeas are cooking. Add 2 bay leaves and simmer for 10 minutes. Let all flavors absorb a bit, then serve!
For Sauerkraut And Bean Soup:
Saute onion & garlic in olive oil until slightly browned.
Add the (chopped) carrots, celery, diced tomatoes and all spices, cook for 10 minutes than add the beans and sauerkraut.The sauerkraut is already salted so taste the soup before adding more salt.
Add the bay leaves, a whole sprig of rosemary and water to cover the vegetables.
Simmer for 10-15 minutes, then add the asparagus at the end and turn off the heat. Let all flavors absorb for 20 minutes then serve!
For Split Pea Vegetable Soup:
Soak the peas overnight. Cook them the next day until medium-firm.
Saute leeks & garlic in olive oil until slightly browned.
Add the chopped carrots, bell pepper and all spices. Cook for 5-10 minutes then add the peas (rinsed) and water to cover.
Simmer for 30 minutes then add the sweet potatoes (cubed). Simmer again until everything is soft and tender.
Garnish with fresh chopped scallions and serve!
Video
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Notes
Gluten Free Vegetable Soup Tips
1. Simmering vegetables in a covered pot over low heat to steam in their own liquid. This will get the soup a pronounced depth without adding any broth or stock.2. You can always add more liquid, but there’s not much you can do to fix a too-thin soup.3. Taste constantly and adjust flavors and spices as you go.4. Let the soup set (20 minutes to 1 hour) to enhance the flavors, melding different flavors into a harmonious whole.Freeze and Reheat:You can cook a large batch of soup, then freeze small portions. To reheat, thaw overnight in the refrigerator, then slowly bring the soup up to temp in a covered pot over medium heat.