Broccoli & Carrot gluten free Soup

Broccoli and Carrot Soup

Ingredients

4 tablespoons gluten free plain flour

4 tablespoons of butter

one medium diced onion

three and a half cups of milk (if you would like to minimise dairy I use rice milk).

three cups of chicken stock

2 medium-sized broccoli (cut off the bottoms and use the heads – separated)

1 cup of carrots

1 teaspoon of salt, cracked pepper and nutmeg

2 cups of cheddar cheese or gruyere cheese

Method:

Take out a large saucepan and a wooden spoon, put the stove on medium heat. Melt the butter, add the onion, then the flour and blend together. Once blended add 3 and a half cups of milk and mix, then add the chicken stock and mix, then add the broccoli and one cup of carrots. Add salt, pepper and nutmeg and mix. Bring the mixture to a boil while stirring. Once boiled put on low heat and cover for twenty minutes. Stirring on occasion. After twenty minutes add two cups of cheese. Mix together and heat up a little. Place in soup bowls and serve. This is a photo of the soup I made for dinner last night.

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Lynda Gray’s Pumpkin Soup with a twist – Delicious

Lynda Gray’s Pumpkin Soup with a twist – Delicious

pumpkin soup1

I bought a soup maker. It is terrific to save time making lunch, dinner or an entrée.

Last night I made this pumpkin soup and experimented with a few extra ingredients – it was divine.

Ingredients

3/4 of a butternut pumpkin (chopped into small chunks)

3 small dutch cream delight potatoes (chopped into small chunks)

Place the pumpkin and potato together in a saucepan and boil until soft.

While the pumpkin and potato are boiling.

Open up your soup maker or take out your saucepan and place inside

1 teaspoon of turmeric

1 teaspoon of garam masala

1 teaspoon of cumin (ground)

1 teaspoon of cardamom (ground)

1 clove of garlic (pressed)

2 small onions (chopped)

sea salt and cracked pepper

1 heaped dessertspoon of chicken stock

1 lite cream (300 ml)

Once the pumpkin and potato have softened drain and add to the soup and top up the mix with rice milk.

On the setting button on the soupmaker put it on smooth – and press the on button. It will be ready in 21 minutes.

In the saucepan bring the ingredients to a boil and then simmer on low heat for approximately 15 minutes.

Once ready sprinkle with cracked pepper and serve with a crusty bread  loaf and butter.