Soups, in both summer and winter, are a convenient and tasty option, not just as part of a main meal but also as a snack with, perhaps, croutons made from gluten-free bread or “straight from the shelf” gluten-free crackers.
They can also be cooked in bulk, frozen and quickly defrosted which makes them ideal for those on the Best Bet Diet who may need a packed lunch.
Leek Soup
Ingredients
- 2 leeks
- 2 medium sized potatoes
- 1 small onion
- 2 carrots
- 1 1/2 pt stock or water
- 1-2 tbsp oil
- Seasoning
Method
- Chop the vegetables and fry in oil until softened
- Add the liquid and seasoning and then simmer for 45 minutes
- Garnish as required
Split Pea Soup
Ingredients
- 4oz split peas
- 1 small onion
- 1 carrot
- 1 small piece swede
- 1 tbsp oil
- 2 pints stock or water
- Seasoning
- 1 cupful skimmed milk
Method
- Soak peas overnight, then drain and discard the water
- Chop the vegetables and fry in oil until they start to soften. Add split peas and fry for a little longer
- Add stock and seasoning and simmer for 2 hours
- Add the milk, if used, just before serving
- Sieve or liquidise the soup if you prefer a smooth texture.
Mushroom Soup
Ingredients
- 1/2 lb mushrooms
- 2 medium size potatoes (chopped small)
- 1 small onion
- 2oz polyunsaturated margarine
- 1 pt stock
- 1 pt skimmed milk
- Seasoning
Method
- Chop onions and mushrooms, fry gently in margarine
- Add the seasoning, potatoes, stock and most of the milk
- Simmer for 20 minutes