Now that the weather is turning cold, I’ve been craving soup. A lot of premade soups are not gluten free as they have noodles or barely or use wheat flour to thicken them. So I’ve started making my own.
I cut up any kind of squash into cubes and toss with olive oil, salt and pepper. Then I roast it in the oven at 425 degrees till it is cooked through. he timing depends on how big the pieces are. Meanwhile, I soften some sliced onion on top of the stove in a small bit of oil. Once this is all done and cooled, I throw it all into the blender and let it go. (If you don’t let it cool, it could spray all over the place.) I add chicken or vegetable stock to thin it out to my liking.
I usually use stock from a carton, but recently have found a new product at The Italian Center Shop. It’s called Better Than Bouillion. I buy the organic kinds because some of the non-organic, contain barley so you have to read the ingredients carefully. I use the chicken flavor and it has a lot more taste than the cartons. You could also make soup the same way with tomatoes, red peppers, leeks, or even cauliflower.
Once I'm done, I add my own rice or rice noodles & vegetables and voila! Yum!
Nutrimax has great soup bases if you want to try those, but they are salty. I make my own chicken and turkey stocks from the bones. Just put the stock pot on when you are home and leave it off the rest of the time. Strain it after a day or two and then freeze in containers for your next soup making. I have some great recipes, Amanda, but they would be large to post. Simple to make but takes a bit of space.ReplyDelete
Edmonton Chapter Board member
Where do you buy nutrimax soup base?ReplyDelete