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Rich Winter Vegetable Soup (Gluten-Free)
http://www.celiac.com/articles/23501/1/Rich-Winter-Vegetable-Soup-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 12/20/2013
 

This winter vegetable soup features tasty seasonal vegetables like squash, turnip, carry, chard and apple to deliver a rich, delicious soup. 


Celiac.com 12/20/2013 - A good winter vegetable soup recipe is a must, especially for those really cold days when you need a good hot pot on the stove to warm things up and raise spirits with the aroma of good food.

This winter vegetable soup does the trick nicely. It features tasty seasonal vegetables like squash, turnip, carry, chard and apple to deliver a rich, hearty soup. I like to add rice to mine for an extra hearty kick.

Photo: CC--captaincinemaIngredients:

  • 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
  • 3 medium carrots, cut into cubes
  • 3 medium shallots, finely chopped
  • 3 celery stalks, cut on the bias into ½-inch-thick pieces
  • 1 quart canned chicken stock
  • 1 cup water
  • 1 sweet potato, peeled and cut into cubes
  • 1 Russet potato, cut into cubes
  • 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 cup peeled, cored and coarsely chopped Granny Smith apple
  • 1 cup peeled and coarsely chopped turnip
  • 1 cup peeled and chopped butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, crushed
  • 2 tablespoons thinly sliced fresh dill
  • 1 ounce piece Parmesan cheese rind
  • Kosher salt and freshly ground pepper

Directions:
Heat oil in a large saucepan on medium-high heat.

Add first leeks, then shallots and celery, and sauté until translucent.

Add apple, turnip, squash, carrot, potato and sweet potato; season with salt, then sauté 5 minutes.

Add stock, and Parmesan rind.

Bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender.

Add salt and pepper to taste. Cool slightly.

Carefully pureé in a blender. Salt and pepper to taste. Serve hot.