Category: Soup

A quick gluten-free and dairy-free dinner/soup to enjoy in about 30 minutes.

8 cups vegetable broth

7 cups yellow potatoes, sliced

2-3 celery stalks, sliced

1 cup carrots, sliced

1 tbsp chives, chopped

1 tbsp basil

1 tbsp cilantro

1 tbsp marjoram

6 oz vegan sour cream

6 oz kale

Slice the potatoes (unpeeled), celery and carrots in a food processor.

Chop the chives finely.

Add all the ingredients (except the sour cream and kale) to the Instant Pot, stirring to combine.

Set on the “Soup” setting for 30 minutes.

When completed, do a manual release.

Add the sour cream and kale and stir to combine and wilt the kale.

Serve in bowls, adding black pepper and additional sour cream if desired.

A tasty gluten-free and dairy-free meal.

1 cup raw cashews (presoaked if not using a high-speed blender)

2 cups filtered water

1/2 cup nutritional yeast

1 tbsp lemon juice

3 cups vegan chicken or vegetable broth

1 tbsp chives, chopped

2 ribs celery, shredded

3 cups finely chopped broccoli crowns

1 cup carrots, shredded

1/4 tsp nutmeg

If you presoaked the cashews, drain them first. Add the cashews, fresh filtered water, nutritional yeast and lemon juice to a blender. Blend on high until smooth.

In a large pot, add the celery, chives, broth and cashew mixture and mix well. Heat over medium heat for a few minutes.

Add in the broccoli, carrots and nutmeg and stir to combine.

Bring to a boil, then lower to a simmer for 15-20 minutes (stirring often) until thickened.

Once the soup is thickened, remove from heat and season with salt and pepper if desired, and serve warm.

A gluten-free taste of Maine without a trip to the seashore or seafood.

2 Tbsp vegan butter

3 large shallots, sliced

2 medium carrots, sliced

4 celery ribs, sliced

1 tsp chives, chopped

1/2 tsp smoked paprika

1 tsp thyme

1 tsp Old Bay seasoning

2 tsp vegan Worcestershire sauce

pinch of cayenne

2 Tbsp tomato paste

1 cup white wine

4 cups vegetable broth

1 cup almond milk

1 cup raw cashews

2 cans hearts of palm, sliced into 1/4-1/2” pieces

In a large pot over medium heat, add the butter, shallots, carrots, chives, celery, Old Bay, Worcestershire, smoked paprika, thyme and cayenne.

Cook for 5-7 minutes.

Add the tomato paste, and cook for an additional 4 minutes, stirring occasionally.

Add the wine to deglaze the pot, bring to a simmer and cook another 5-7 minutes.

Add the broth, milk and cashews. Bring to a boil, then reduce to a simmer for 10 minutes.

Pour the contents of the pan into a blender, and blend until smooth.

Pour into a serving dish and garnish with hearts of palm.

An easy, quick and satisfying gluten-free meal to make.

6 cups vegetable broth

3-4 lbs yellow potatoes

1 can mixed vegetables

2 tsp rosemary

1 tsp chives, chopped

1 tsp cilantro

1 tsp sage

1 tsp ginger

1/2 tsp ground allspice

1/8 tsp turmeric

1/2 lb kale

1 can full-fat coconut milk

In a food processor, slice the potatoes.

Combine all the ingredients (except the kale and the coconut milk) in a large pot.

Cook on stove over medium-high heat for 30 minutes.

Add kale and coconut milk and stir to combine and wilt the kale.

Serve in bowl and enjoy.