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  • Jefferson Adams
    Jefferson Adams

    Rich Winter Vegetable Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Rich Winter Vegetable Soup (Gluten-Free) - Photo: CC--captaincinema
    Caption: Photo: CC--captaincinema

    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.

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    Ingredients:

    • 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, garlic and celery, and sauté until translucent.

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

    Add stock, water 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.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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