Celiac.com Sponsors:

Celiac.com Sponsor:
No popular authors found.
Ads by Google:
Celiac.com Sponsors:
 
Celiac.com Sponsor:

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:


Designed to reduce or eliminate symptoms of gluten contamination in gluten-sensitive individuals, the product known as AN-PEP, marketed in the U.S. as Tolerase G, is a prolyl endoprotease enzyme, derived from Aspergillus niger, that has shown promise in breaking down gluten proteins. The latest ...

I can not help you with a cheaper price (google it), but if you have celiac disease, I would make sure the alternative gluten free flours are not milled with gluten flours by calling the manufacturer. I personally make sure that my gluten-free flours are certified gluten free. I do not worry ...

I think that your villi are intact. So, normally that would mean no evidence of celiac disease. But Victoria is right, that they should have run a celiac blood panel to help rule out celiac disease. Why? The small intestine is vast. If spread out, it is larger than a tennis court! The biops...

Yes, it is the same test. When used in conjunction with celiac testing, it verifies that the celiac IgA test results are valid. Used alone (not running the celiac tests), if the Immunoglobulin A result is above or below range....then you are dealing with another set of problems. For example,...

Grass fed is just the natural, traditional way of cattle eating -- eating grass on the range. People now pay a higher price for this kind of meat. It is a leaner meat because cattle do a lot of walking around to graze. Cattle, in feed lots or a combination, fatten up fast on a grain diet (e...