Winter Vegetable Soup

Winter Vegetable Soup | The Gluten-Free Homemaker

The theme of this month’s Go Ahead Honey, It’s Gluten Free (hosted here) is seasonal soup.  There is nothing growing fresh in this area,  so it’s a great time to use root vegetables such as potatoes and carrots.

I opted to make a pureed soup partly because it’s fun to use my relatively new hand blender, and partly because my husband doesn’t like chunks of sweet potatoes, but blended up, he doesn’t mind.  Pureeing also gives soup a creamy texture without adding any milk, cream, or substitutes.

I made this soup for dinner and needed a protein to go with it.  What I had in my refrigerator that needed to be used was ground turkey.  I decided to cook it separately and add it to the soup when it was done.  It worked well, but I think sausage would be better.

One our favorite soups is a potato and sausage chowder.  This soup is somewhat similar, and I was pretty confident my family would like it.  They did, although they agreed that sausage would be better.

The amounts of vegetables and even the vegetables themselves can be varied in this recipe.  Below is what I used, but go with what you have that needs to be used and the flavors you enjoy.

Winter Vegetable Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 large onion, chopped
  • 1 Tablespoon oil or butter
  • 3 cloves garlic, minced
  • 6 cups chicken broth (make sure it is gluten free)
  • 4 medium carrots, sliced ¼ inch (1¼ cups)
  • 2 stalks celery, sliced ¼ inch (3/4 cup)
  • 3 sweet potatoes, cut in ½ inch chunks (3½ cups)
  • 2 potatoes, cut in ¾ – 1 inch chunks (2½ cups)
  • 1 teaspoon dried whole rosemary
  • ½ teaspoon dried whole thyme
  • 1 bay leaf
  • salt & pepper to taste
  • 1 – 1½ pounds sausage, ground turkey or ground chicken, cooked (optional)
Instructions
  1. In a large pot, heat the oil and cook the onion until tender.
  2. Add the minced garlic and cook for another minute.
  3. Add the chicken broth to the pot and heat to boiling.
  4. Add the remaining ingredients. Return to a boil, reduce heat and simmer about 20 minutes or until the vegetables are tender.
  5. If adding meat, cook and drain.
  6. Remove the bay leaf from the soup and puree with a hand blender or carefully transfer in batches to a stand blender.
  7. Stir in the meat if using.
  8. Add salt and pepper to taste.

 




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Comments

  1. That looks delicious, Linda. How about a little sausage added to the turkey? ;-) I find turkey often just doesn’t have enough flavor on its own in a soup like this. I vote for adding either a little sausage or bacon. Would make a world of difference. Love the pureed idea. Will try it on my husband. ;-)

    Shirley

  2. We love blended soups and this is the step that I have used to entice my youngest to eat soup! It makes soup thicker without needing flour and hides all those wonderful veggies. ;) Also, it’s much easier for those of us needing to give our digestive systems rest in order to heal. Thanks for sharing your recipes and helping so many people. Lots of love.
    Debbie

  3. Yum! I will definitely give this one a try, w/ some chicken sausage.

    Just made some awesome tomato soup that I plan on posting soon!

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