Gluten Free Coconut Spinach Soup

My Gluten Free Coconut Spinach Soup reminds me of my visit to Thailand, where I ate coconut soup nearly every day (yum!). To me, the magical combination of coconut and lime is like paradise on a spoon.

My quick to prepare version of this South East Asian classic is a real treat, and has a mild flavor that even children will enjoy. Because it uses mainly pantry items, you can stock up on the ingredients and enjoy it anytime. Every bite is sure to put a smile on your face! It makes a perfect light meal, or a winning side dish.

Gluten Free Coconut Spinach Soup

2 tbsp. vegetable or peanut oil

1 onion, chopped

2 garlic cloves, minced

4 oz. can diced green chilies

2 tsp. ground cumin

1 tsp. coriander

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

2 1/2 cups vegetable broth

2 1/2 cups coconut milk

1 lb. fresh baby spinach leaves

Juice of 1/2 lime

Salt

Coconut, toasted, for garnish (optional)

Heat the oil in a large saucepan or stockpot. Add the onion, garlic, and chilies and cook gently for about 4 minutes. Stir in the cumin, coriander, turmeric, and ginger then add the broth and coconut milk. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for about 10 minutes.

Stir in the spinach and cook for about 2 minutes or until the leaves wilt. Stir in the lime juice and salt to taste. Heat gently for a few seconds, if necessary, and ladle into soup bowls. Top with toasted coconut , if using, and serve immediately. Yield: 4 servings

*Recipe adapted from 500 Soups

*For more gluten free meal ideas visit the Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!

Creamy Broccoli Cheese Soup - Gluten Free

Do you ever have those nights when the only dinner that sounds good is a homemade bowl of soup? We have those nights often in my house, and not just in the winter. One of our favorite comfort soups any time of year is this super Creamy Broccoli Cheese soup. Broccoli and cheese are meant to go together (think peanut butter and chocolate, or Burt and Ernie). When I am preparing this soup I can barely wait until it's done so I can taste it. It is a quick, easy to prepare meal that everyone (including my veggie phobic children) love. I have the ingredients on hand for this at all times and make it at least once a month. Try it... you'll love it!

Creamy Broccoli Cheese Soup - Gluten Free

1 quart vegetable broth (I used Swanson's)

14 oz package frozen chopped broccoli

2 cups shredded cheddar cheese (I use sharp cheddar)

3 tablespoons sweet rice flour

1 - 12 oz. can evaporated milk

salt & pepper to taste

Heat vegetable broth in a very large saucepan or a small stockpot. Add the frozen broccoli and cook until tender. Use a stick blender to puree this mixture (if you don't have a stick blender a regular blender can be used if you CAREFULLY puree the hot soup in SMALL batches; be sure to cover blender tightly!). If you have pureed the soup in a regular blender, return it to the cooking pot heating over medium heat. Add the rice flour to the cheese and mix well. Add the cheese mixture to the soup and stir constantly until the cheese is melted and the mixture starts to thicken. Add the evaporated milk and heat through. Salt and pepper to taste. Yield: 4-6 servings.

*Recipe adapted from www.theglutigirls.com

Enjoy!

Busy Day Soup - Gluten Free

Admit it. You've all had those days when your head is spinning in three directions like Linda Blair from being over committed. All of a sudden you look at the clock and can't believe that it is dinner time and you haven't even begun to consider the notion of cooking. It isn't likely that you are going to break out your culinary guns at this point; dinner is a tie between sad left-overs and cold cereal. Fear not my friends. I have just the pantry-friendly meal to save you. No, my Busy Day Soup recipe will not win you a ribbon at the county fair, but it will definitely taste as heck of a lot better than your alternatives. Many gluten free households have a box of Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese on hand, but few know that it can be transformed into a hearty comforting soup in mere minutes. Keep this recipe on hand for those ultra-busy nights and be proud to serve something that you still put your heart into.

For more great meal ideas visit the Gluten Free Homemaker and check out What's For Dinner? Wednesday.

Busy Day Soup - Gluten Free

1 (14 oz.) can ready to serve vegetable broth (at this writing Swanson's is gluten free)

1 cup water

1 box Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese (tip: buy your Annie's Mac & Cheese in bulk from Amazon.com; it will really help your budget!)

1 (14.5 oz.) creamed corn

1 cup chopped vegetables (I used frozen peas; do not chop the peas!)

2 cups shredded cheddar cheese (or cheese of your choice)

1/2 cup milk

1/4 teaspoon salt

1/2 teaspoon paprika

1 teaspoon mustard powder

sour cream for serving (optional)

In a large saucepan bring broth and water to a boil. Add Annie's Gluten Free Rice Pasta and Cheese Dinner mix and reduce heat to medium-low. Simmer covered for 11 minutes or until al dente. Stir in creamed corn, vegetables, milk, salt, paprika, mustard powder and the cheese packet from the Annie's Mac & Cheese mix - heat through, stirring frequently until vegetables are tender. Reduce heat to low. Add shredded cheese and stir until cheese is melted. Serve each bowl with a dollop of sour cream if desired. Yield: 4-6 servings

Enjoy!