Tag Archives: gluten free soup

Healthy Greek Turkey Soup

Healthy Greek Turkey Soup

It’s the first day of fall, making it the perfect day to bust out the crock pot and cook up this seriously amazing soup!

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Black Bean Quinoa Taco Soup

Quinoa Taco Soup



I couldn’t think of a more perfect recipe to share on Meatless Monday than this Black Bean Quinoa Taco Soup! This soup is not only vegetarian, it’s also vegan… and most importantly, it’s so delicious!

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Gluten Free Pasta Fagioli Soup

Gluten Free Pasta e Fagioli Soup

This Italian soup favorite whose name translates “pasta and beans” was one of my favorite things to eat growing up!

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Cooking with Wonderbag: Kale Turkey Soup

Ground Turkey Kale Soup

This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Wonderbag, but all my opinions are my own. #pmedia #WonderBag http://cmp.ly/3/8vNxcO

When I first heard about the Wonderbag, I couldn’t wait to get my hands on one to try it out! A slow cooker bag that saves me time, money and all-important stove space? I’m in!

The Wonderbag uses revolutionary insulation technology to cook food that has been brought to a boil on the stovetop for up to 12 hours in the bag.  No more heavy slow cookers that have to be plugged in. Cooking with Wonderbag saves energy, which means it also saves money and helps the environment! The bag is lightweight and attractive (bonus!) and can be placed anywhere while continuing to cook your food inside.

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Curry Potato and Mushroom Soup

Curry Mushroom and Potato Soup

Meatless Monday brings another delicious vegetarian recipe to the blog!

Curry Potato Soup

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Curry Potato and Mushroom Soup Ingredients

Ingredients

  • 2 tbsp olive oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic.  Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Red Potato Curry Soup

Then add the mushrooms.

Mushroom Potato Soup

Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Mushroom Potato Curry Soup

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Next, puree the soup with an immersion blender.

Thick Curry Potato Soup

Top with diced green onions and serve with roti bread for dipping.

Curried Mushroom Potato Soup

This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!

Mushroom Potato Curry Soup

Curry Vegetable Soup

In addition to being vegetarian, this soup is also gluten free!

Vegetarian Curry Soup

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Curry Potato and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

Curry Potato and Mushroom Soup

Ingredients

  • 2 tbsp Enzo Olive Oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot, then add the bell pepper and onion.
  2. Cook for 4-5 minutes, then add the garlic.
  3. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
  4. Then add the mushrooms.
  5. Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
  6. Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
  7. Next, puree the soup with an immersion blender.
  8. Top with diced green onions and serve with roti bread for dipping.
http://whitneybond.com/2013/04/08/curry-potato-and-mushroom-soup/