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

leek soup



  • 2 leeks
  • 2 medium sized potatoes
  • 1 small onion
  • 2 carrots
  • 1 1/2 pt stock or water
  • 1-2 tbsp oil
  • Seasoning


  1. Chop the vegetables and fry in oil until softened
  2. Add the liquid and seasoning and then simmer for 45 minutes
  3. Garnish as required


Split Pea Soup

split pea soup



  • 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


  1. Soak peas overnight, then drain and discard the water
  2. Chop the vegetables and fry in oil until they start to soften. Add split peas and fry for a little longer
  3. Add stock and seasoning and simmer for 2 hours
  4. Add the milk, if used, just before serving
  5. Sieve or liquidise the soup if you prefer a smooth texture.


Mushroom Soup

mushroom soup



  • 1/2 lb mushrooms
  • 2 medium size potatoes (chopped small)
  • 1 small onion
  • 2oz polyunsaturated margarine
  • 1 pt stock
  • 1 pt skimmed milk
  • Seasoning


  1. Chop onions and mushrooms, fry gently in margarine
  2. Add the seasoning, potatoes, stock and most of the milk
  3. Simmer for 20 minutes

Skip to toolbar