Snowflakes were falling this morning outside my window. There’s a fresh layer of snow on the mountains, making the few remaining yellow and orange leaves look especially lovely. Fall is giving way to winter everywhere I look.
It’s turning into soup weather.
So let’s try some new allergy-free soup and stew recipes together, shall we?
- Minestrone. Those Italians are wizards with veggies, and a good minestrone is a thing of veggie beauty. Try this recipe from the Food Network magazine. Just skip the parmesan cheese, which is just a garnish, and make sure your chicken broth and pasta are safe for your allergies.
- Creamy Vegan Baked Potato Soup. For me, potato soup is the ultimate comfort soup. This recipe from Marni Fogelson-Teel on www.inhabitots.com is dairy-free but still has a creamy texture, and it is as straightforward as it gets, plus it has step-by-step photos! For toppings, you can try dairy-free cheese, like Daiya brand, crumbled bacon, diced green onions, sautéed kale or spinach, or anything else you like on a baked potato (even salsa or chili!).
- Roasted Butternut Squash Soup. Steph Davis, at www.highinfatuation.com, serves up this great-looking bisque-type squash soup. She describes the recipe as “ridiculously easy,” because “it requires almost no actual cooking, uses 5 ingredients, and tastes like it’s from a gourmet restaurant.” Works for me!
- Southwestern Corn Chowder. This recipe by Knorr, on the Yummly website, only takes a half-hour to make. Just use a safe margarine and safe chicken stock (or another type of broth/stock if you’re avoiding chicken). Believe it or not, a can of “cream style corn” doesn’t contain any cream, so it’s safe (at least the Del Monte can I checked was dairy-free – be sure you read the ingredients before you buy it!).
- Beef Stew. If you're looking for something filling and warm, this recipe from Martha Stewart couldn’t be simpler, and you can cook it in either a crockpot (my favorite cooking buddy!) or in the oven. Yep, that’s right. The oven. My carnivorous husband will love this one! (It calls for 2 Tbsp of all-purpose flour, mainly for thickening, so if you can’t have regular flour, try it with gluten-free flour, or skip the flour altogether. It will probably work out just fine without it – just perhaps not quite as thick.) Also, note that the crock-pot variation neglects to mention that you should add water, so be sure you add water or beef broth/stock (like the oven version says).
- Chili. Craving some chili? I posted a Chili Recipe Round-Up last January, so check it out for ideas.