I really like making soups. They are pretty quick to make, you can make a lot of it just as easily as a little, and you can freeze it. It is also pretty inexpensive and a great meal for a chilly or rainy day. These are all great qualities, but the one I like the most is that when you make soup, you can make sure there is no wheat. A lot of canned soups use flour as a thickener and the ones that I found that do not taste pretty bad so making soup has been my go to. Cauliflower and potato are both great things to use in a soup to give a thick rich texture and the combo is even better!
- 2 slices of Udi's whole grain gluten free bread
- 1 tbsp butter, melted
- 1 tbsp olive oil
Preheat the oven to 350 degrees. Cut the bread into small cubes and in a bowl mix with butter and olive oil until coated. Sprinkle with salt and oregano and cook on a baking sheet in a single layer for 10-15 minutes or until crunchy (Don't forget about them! They will go from perfect to burnt in just a couple of minutes)
- 2 tbsp butter
- 2 green onions diced
- 1 medium yellow onion chopped
- Salt and Pepper
- 2 medium potatoes, peeled and diced into small pieces
- 2 cloves garlic minced
- 3½ cups chicken broth (check to make sure it is wheat free)
- ½ head cauliflower chopped into small pieces
- 2/3 cup shredded sharp cheddar cheese, plus more for garnish
- 1/2 cup low fat Sour Cream
Over medium high heat, melt the butter in a large pot. Add the onions and cook, while stirring, until the yellow onion is nicely browned and softened. Add the potatoes, chicken broth, garlic and sprinkle with salt. Stir together and then bring to a boil. Cook for about 5 minutes and then turn the heat to low and let simmer until the potatoes are tender (if you cut the potatoes into small pieces, this shouldn't take very long). Add the cauliflower and cook for about 5 minutes more until the cauliflower is tender. Add the cheese and sour cream and mix with the rest of the soup. Using a immersion blender (or carefully using a regular blender ....watch out it's hot!) puree until the soup is smooth. Add additional salt and pepper to taste and top with the croutons and cheese. Enjoy!
Note: This makes a lot of soup. The two of us were able to eat it for about three meals. If you don't want to make this much, you can easily make a half recipe.