Gluten free + Soup recipes (91)

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Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

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Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

Authentic Thai Tom Yum Soup

Recipe by: STEVE ALDER

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An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required. You can buy the paste in Asian supermarkets or there's a brand called "Thai taste" at Waitrose. This is well worth the trouble!

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Basic Chicken Stock

Recipe by: Margaret Price

Reviews(4)

Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.

Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

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Beetroot & Sweet Potato Soup

Recipe by: Aislingfitzpatrick

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I will admit that I like thick soup. This recipe is based on one that I found in a lovely tapas book and tweaked a little. If you do not have sweet potatoes handy then just use ordinary potatoes. Also, you can add 2 cloves of garlic if you are so inclined and just use water rather than veg stock in the soup.

Best Ever Split Pea Soup

Recipe by: DOGLOVER

Reviews(1)

Yellow and green split peas are simmered with chicken stock, onion and carrot, then puréed to make this nutritious and comforting soup.

Big M's Steak Chilli

Recipe by: ENGLISHMARCUS

Reviews(1)

Easy but still damn good chilli! Serve with rice.

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Black Bean and Salsa Soup

Recipe by: Maryanne

Reviews(3)

Black beans, salsa, vegetable stock and cumin are puréed into this delicious, low fat soup that is high in fibre. Serve with a dollop of soured cream or yoghurt and a sprinkling of spring onion.

Black Pepper Goat Curry

Recipe by: Tarama

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Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Borscht with crunchy mash

Recipe by: Norma MacMillan

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Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borscht as there are cooks in Eastern Europe. The soup is often strained and served as a clear broth, but this puréed version retains every gram of goodness.

Canja

Recipe by: CORWYNN DARKHOLME

Reviews(4)

This is a warming Brazilian chicken soup made with rice, carrots, tomatoes and lardons.

Cardiganshire Cawl

Recipe by: Beryl Davies

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This traditional recipe is derived from the local farming community of Cardiganshire (Ceredigion). There are regional variations throughout Wales as to what meat is used; some use pork or mutton, but we use shin beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese.

Carrot and Fresh Coriander Soup

Recipe by: VCOLLO

Reviews(6)

This soup is incredibly simple to make and you only need a few ingredients. It's light and fresh, plus it freezes really well too.

Carrot, Chilli and Coriander Soup

Recipe by: DONOGHUEJ

Reviews(3)

A delicious soup. This fragrant soup combines carrots and potatoes with garlic, coriander and chilli.

Cauliflower cheese soup

Recipe by: Norma MacMillan

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A classic combination as a vegetable dish, cauliflower and Cheddar cheese are equally good partners in a soup. Here the cauliflower is gently simmered in milk and stock, then puréed to a velvety-smooth texture. This is a warming soup that makes a simple lunch or supper dish, served with crusty rolls.

Cauliflower Soup

Recipe by: Yael Nissan

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A creamy vegetable soup for a cold winter night. The thickness of the soup is determined by the ratio of cauliflower to water. Because cauliflowers are all different sizes, add stock or milk if the soup is too thick.

Chicken and Black Bean Chilli

Recipe by: KORREN

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This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle chillies and coriander really completes this dish.

Chicken and fresh herb stock

Recipe by: Azmina Govindji

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After roasting a chicken, the bones can be used to make a delicious stock. The flavour from the bones seeps into the simmering stock, creating a rich home-made base for soups or meat dishes. Small bits of meat may come off the bones, flavouring the stock even more.

Chicken and potato chowder

Recipe by: Azmina Govindji

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The simple, delicious flavours of this soup will make it popular with all the family. Try it for lunch at the weekend, served with plenty of crusty bread and fresh fruit to follow.