Five years ago, Fiona Ross chose to go gluten-free; she never would have predicted how much it would change her kitchen and health.
Fiona admits, smiling, “I used to think gluten-free food was bland and boring.” But soups developed into my creative playground. Fiona presents her three best gluten-free, tasty and nutrient-dense soup dishes today.
1. Creamy Butternut Squash Soup
A crowd-pleasure is Fiona’s velvety butternut squash soup. “The secret is to roasting the squash first,” she advises. It accentuates its inherent sweet taste. The recipe calls for a silky smoothness from coconut milk and a little nutmeg for warmth. Perfect for cold evenings, served alongside gluten-free croutons.
2. Vegetable Soup Classic Chicken and Vegetables
“I go to this one first for comfort,” Fiona says. Full of shredded chicken, celery, carrots, gluten-free noodles, this filling soup is a dinner all by itself. Fiona advises for extra taste using homemade chicken stock. She comments, “It’s a hug in a bowl.”
3. Tomato Soup with Lentil with Spices
Fiona recommends her spicy lentils and tomato soup for something somewhat unusual. She adds, “it’s packed with protein and so easy to make.” Fiona gives the soup a rich, earthy taste with turmeric and cumin. Every mouthful seems to be a health boost.
Fiona’s soups are evidence that good and tasty gluten-free cooking is possible. “It’s all about playing about with fresh foods and spices,” she says. Try one of these ideas right now.
