Looking for healthy gluten free soup recipes? As most of you know, the authors of “The Gluten-free Good Health Cookbook” will be on “Carla’s Cooking” tonight, Wednesday, September 15, 2010. They wish to share with us their recipe for this delicious and nutritious gluten-free Spanish Peasant Soup. I could live on soup, but this one in particular looks delicious as it is a hardy soup. I hope you enjoy this recipe. Tune in for the show tonight: Gluten Free Cooking and Good Health“! We’ll be announcing the winner of their cookbook giveaway!
Spanish Peasant Soup
“Our colorful Spanish Peasant Soup is a beautiful blend of garbanzo beans and fresh vegetables accented with paprika, turmeric, basil, cinnamon, and cayenne. It can be prepared in less than 45 minutes start to finish. Just one large bowl full will supply your body with three recommended daily servings of vegetables and one large recommended daily serving of beans. What more could you ask for? It is a nutritional powerhouse in an Impressionist landscape.”
4-6 servings
Recipe can be doubled
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 cloves crushed garlic
- 2 cups sweet potato, peeled and diced into 1 inch pieces*
- 1/2 diced celery
- 3 cups of gluten free low sodium vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon dried basil
- 1 bay leaf
- Dash of cinnamon
- Dash of cayenne
- 1 1/2 cups diced tomato (1- 14.5 ounce can diced tomato**)
- 1 cup diced yellow peppers
- 1 1/2 cups cooked chickpeas
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a heavy large saucepan (5-6 quart) over medium-high heat. Add onion, garlic, sweet potato and celery and sauté for 10 minutes. Add broth, paprika, turmeric, basil, bay leaf, cinnamon and cayenne.
- Simmer, covered, for fifteen minutes. Add tomato, yellow pepper and chickpeas. Cover and simmer another 15 minutes.
- Remove bay leaf. Season with salt and pepper and serve hot.
Soup can be made ahead and stored in refrigerator for up to three days [in] a tightly sealed container. Leftovers can be stored in refrigerator for up to three days. Rewarm over medium-high heat.
Variation:
Carrots or butternut squash can be substituted for sweet potatoes.*
**We recommend Muir Glen® Diced Fire Roasted Tomatoes.
©2006 Claudia Pillow and Annalise Roberts
See our other gluten free soup recipes at http://glutenfreerecipebox.com/category/recipes/gluten-free-soup-recipes.
