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  • Scott Adams
    Scott Adams

    Glorious Spring Vegetable Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This great gluten-free soup will turn basic springtime vegetables into a culinary celebration.

    Glorious Spring Vegetable Soup (Gluten-Free) - Image: CC BY 2.0--xavivix
    Caption: Image: CC BY 2.0--xavivix

    Celiac.com 06/16/2020 - If you're looking for a nutritious, delicious dish to help you break out of your lunchtime food doldrums, look no further. This glorious gluten-free soup is a fresh, rich but light take on the flavors of spring.


    • 2 medium leeks, trimmed
    • 3 garlic cloves, peeled
    • 1 bunch spring onions
    • 1 medium potato, peeled and sliced
    • 6 mint leaves
    • 1½ cups watercress
    • 1½ cups baby spinach leaves
    • 3 tablespoon crème fraîche
    • juice of ½ lemon
    • salt
    • pepper

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    Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil. 

    Add a pinch of salt and cook until soft and translucent, but not colored (about 6 - 8 minutes).
    Slice the potato, then add to the pan, and top with about two cups of water to cover the vegetables.

    Simmer for 30 minutes.

    Take the pan off the heat, then stir in the spring onion greens, mint, spinach leaves, and watercress. 

    Use an immersion blender, or transfer the pan contents to a regular blender. For immersion blender, blend slowly and carefully directly in the pot, slowly increasing speed until well blended, about 1 minute.

    If using regular blender, blend in small batches, and cover top with a towel or other shield. Use caution and slowly blend small amounts at a time, increase to its highest speed until blended. 

    Add the crème fraîche, season with salt and pepper and add lemon juice. 

    Note: Blend in a little additional water to achieve your desired consistency, if too thick.

    Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color. 

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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