No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Vegan Mango Zucchini Soup (Gluten-Free)


Photo: CC/Hedonistin

Summer crops are in full abundance right now, and if your garden is anything like mine, you  have more zucchini than you know what to do with. This vegan mango, zucchini soup is best  served warm, but it can also be served cold and it is a nice light soup for a summer night that is too hot to eat heavy food.

Vegan Mango Zucchini Soup (Gluten-Free)
Serving Size: 1 or 2

Ads by Google:

Ingredients:

  • 3 teaspoons extra virgin olive oil
  • ½ small onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 stalks celery, chopped
  • 2 zucchini or 1 round zucchini 4″, peeled and chopped
  • 1 mango, pitted, peeled and cut into bite size pieces
  • 1 potato, peeled and chopped
  • 3 whole fresh basil leaves
  • ¼ teaspoon nutmeg
  • 1-¼ cups organic vegetable broth – or chicken broth
  • pinch of white pepper or black pepper
  • sea salt – to taste

To Make:

  1. Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic.
  2. Add mango, zucchini, potato and basil, nutmeg and vegetable broth; and stir.
  3. Simmer until  vegetables are tender.
  4. Remove basil leaves.
  5. Run the mixture through a blender or food processor according to manufacturer’s instructions.
  6. Run through a large strainer to remove fiber.
  7. Serve warm or cold.
  8. Top the center with gluten-free sour cream, Greek yogurt, etc.
  9. Add some fresh basil for garnish.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


It's not the Teflon that is the problem. It is the tiny amounts of gluten that are hidden in the cracks of previously used cookware. Personally, (and I have had this confirmed by the UCLA celiac center), it is not necessary to purchase new cook ware when going gluten free. Once you have cleaned t...

Short answer to this: Has anyone else been through the denial phase and emotional upset upon realizing the life changes that have to happen just to feel better when eating? All of us!!!!!! It's mourning & it's normal. Breaking down in the grocery store & sobbing? Yep. Normal & I think ...

I found out roughly 3 -4 months ago by accident that I am gluten sensitive. One day I woke up and had joint pain in just about every joint on my left side. ie, elbow, wrist, knuckles, hip, knee, ankle and feet. I was already having issues with intense foot pain that I mistook for plantar fascii...

The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.

Newbie mom of 15 yr old DD diagnosed 3 weeks ago. Just purchased brand new Farbwrware, nonstick items. Are these safe to use for her needs? Is it just scratched or oldish Teflon that's not suitable or all Teflon? These will only be used for gluten-free cooking. Trying to learn e as we go.