PALEO CREAM OF ASPARAGUS, CELERY, AND ZUCCHINI SOUP RECIPE (GLUTEN FREE, DAIRY FREE, AUTOIMMUNE FRIENDLY)ALEO RECIPE - (4.5/5)
Provided by ROBandSEAN
Number Of Ingredients 11
Steps:
- Chop your onion and garlic. 2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. 3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces. 4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley). 5. Add your chicken stock and bring to a simmer. 6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft. 7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes. 8. Remove from heat and using your hand blender, puree until smooth. 9. Stir in your coconut cream or heavy cream. 10. Taste for salt and pepper and adjust if needed. 11. Top with fresh parsley or chopped cilantro.
GLUTEN-FREE CREAM OF ASPARAGUS SOUP
Make and share this Gluten-Free Cream of Asparagus Soup recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put asparagus and stock into a medium pot and bring to a boil over high heat.
- Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
- Puree asparagus and remaining broth in blender; return to pot and set aside.
- (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
- Add flour and cook stirring constantly with a wire whisk for 2 minutes.
- Whisk in reserved warm broth.
- Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
- Transfer to pot with asparagus puree.
- Bring to a simmer over medium heat, stirring often.
- Slowly add half-n-half.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 497.3, Fat 40.3, SaturatedFat 24.1, Cholesterol 113, Sodium 627.4, Carbohydrate 23, Fiber 4.5, Sugar 7, Protein 15.3
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
Steps:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L
This is #3 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Provided by Nana Lee
Categories Onions
Time 40m
Yield 2 cups
Number Of Ingredients 9
Steps:
- NOTE RE AMT:.
- Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
- Heat olive oil in a sauce pan and saute the onions and celery until translucent.
- Stir in the sea salt, pepper, parsley and water.
- Simmer for about 30 minutes then remove from heat and cool slightly.
- Place all in a food processor and process until smooth.
- Return to pan and bring to a boil.
- Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
Nutrition Facts : Calories 225.3, Fat 20.7, SaturatedFat 6.2, Cholesterol 22.4, Sodium 1277.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.1, Protein 2.8
CELERY ZUCCHINI SOUP
There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 651mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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