Tomato and lentil soup
1 cup yellow lentils
7 cup water
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
1-2 teaspoon cumin
2 teaspoons finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
400g diced tomatoes
1/4 lemon juice
2 tablespoons chopped parsley or coriander
Thoroughly rinse the lentils and place in a saucepan with water. Bring to the boil, cover and cook over medium heat for 25 minutes.
Meanwhile, heat the oil in a frying pan over medium heat. Add the onions and garlic and cook for 4 minutes or until they turn golden. Add the salt, cumin, ginger, coriander, black pepper and cayenne pepper. Cook for 3 minutes. Stir in the tomatoes and simmer for 5 minutes.
Add the onion mixture to the lentils and bring to the boil. Cover and simmer for 20 minutes, or until the lentils are cooked. Stir in the lemon juice.
Serve garnished with chopped parsley or coriander.
1 cup chickpea flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1 teaspoon salt
1 clove garlic, crushed
3/4 cup water
1/4 cauliflower, cut into florets
125 g broccoli, cut into florets
1/2 eggplant, cut into 1 cm slices
2 onions, peeled and sliced into rings
Canola oil for cooking
Sauce to serve
Sift the flour into a bowl, then add the coriander, turmeric, chilli powder, gram masala, salt and garlic. Make a well in the centre and gradually add the water to form a thick, smooth batter. Coat the vegetables in the batter.
Heat 3-4 cm of oil in a deep frying pan over high heat and cook the vegetables in batches for 4-5 minutes or until golden brown. Drain on absorbent kitchen paper.
Serve warm, with a sauce that meet your allergy needs.
Chicken and sweet corn soup
1 litre chicken stock
1 tablespoon soy sauce
1 teaspoon finely grated ginger
310g can corn kernels
310g can creamed corn
3 small chicken breast fillets, thinly sliced
3 green onions, chopped
Place the chicken stock in a large saucepan with the soy sauce, ginger, corn kernels and creamed corn.
Cook over medium heat and simmer for 5 minutes.
Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through.
Serve sprinkled with extra chopped green onion.
Easy French onion soup
80g dairy free margarine
4 large brown onions, sliced crossways into rings
2 garlic cloves, crushed
2 tsp gluten free plain flour
1.5L (6 cups) beef stock
125ml (1/2 cup) dry red wine
Salt & freshly ground black pepper
1 30cm baguette (French stick), cut crossways into 12 slices
55g (1 cup) finely shredded dairy free cheese
Heat the butter in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the flour and cook, stirring, for 1 minute or until flour bubbles and comes away from the side of the pan. Add the stock and wine. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Taste and season with salt and pepper.
Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill (about 5cm away from the heat source) and cook for 2 minutes each side or until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under grill and cook for a further 2 minutes or until the cheese melts.
To serve, ladle soup into serving bowls and top with the baguette slices.
1 tablespoon olive oil
1/2 onion, chopped
2 Stalks celery, chopped
2 carrots, sliced
2 cups of mix vegetables
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
8 cups of vegetable stock
1 can tomatoes
Heat oil in a large soup pot. Add onion, celery and carrots. Heat, stirring, for 3-4 minutes, or until onion are soft. Add the rest of vegetable and heat for a minute or two.
Add salt, thyme and oregano, stirring to coat the vegetables.
Add the bay leaf, vegetable stock and bring to simmer.
Add the tomatoes, stir, and allow soup to simmer until all vegetables are cooked.
Remove bay leaf and serve vegetable soup.
Curried Pear and Sweet Potato Soup
2 teaspoons vegetable oil
1 onion, chopped
1 clove garlic, chopped
1/4 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon cardamom
1 teaspoon turmeric
1 tablespoon brown sugar
6 cup gluten free vegetable stock
1 kg sweet potato, peeled and chopped
4 ripe pears, peeled, cored and diced
Mustard cress to garnish
Heat a 6 litre Dutch oven or heavy- based saucepan over medium heat for 2 minutes. Add the oil and onion and cook, stirring, for 5 minutes or until the onion is soft but not brown.
Add the garlic, cumin, coriander, cayenne pepper, cardamom, turmeric and brown sugar and cook, stirring, for 30 seconds. Add the stocks, sweet potato and pears. Bring to the boil.
Reduce the heat and simmer, covered, for about 25 minutes or until the sweet potato is tender.
Working with small portion at a time, transfer the soup to a food processor and blend for about 10 seconds or until smooth. Return to the saucepan and reheat.
Serve immediately, garnish with mustard cress.
1 dessert spoon olive oil
2 cup chopped vegetables
Crushed garlic to taste
1/4 cup frozen peas
1/4 cup chopped green beans
1 packet dairy free chicken noodle soup mix
1 cup cooked rice
Heat the oil in a large frying pan over medium heat. Add the vegetables and garlic and cook for 4-5 minutes or until the vegetables are half cooked. Add the soup mix and cook for a further 3-4 minutes or until the vegetables are nearly cooked.
Add the rice. Stir until warned through.
Pea and Ham Soup
1 each onion, carrot and celery stalk, chopped
2 garlic cloves, chopped
1 bay leaf
1 large smoked ham hock
4 cup chicken stock
1 1/2 dried green split peas
2 cups frozen baby green peas, defrosted
Heat 1 tablespoon oil in a large deep saucepan over medium-heat. Add onion, carrot, celery, garlic and bay leaf, cook for 10 min. add ham hook, stock, split peas and 6 cup of water, bring to the boil, and reduce heat to low. Cover and cook for 1 1/1 – 2 hours or until ham is falling off the bone.
Remove ham hock and set aside to cool slightly. Discard bay leaf. Add frozen peas and cook for 2 min. allow soup to cool slightly, then blend in batches in a blender until smooth. Return soup to pot.
Remove meat from the bone and shred, discarding any skin and fat. Return all but 1/2 cup meat to the soup. Season to taste. Garnish with remaining ham and extra baby peas.
Potato pizza with rosemary
6 medium potatoes. Peeled and thinly sliced
6 garlic cloves, sliced
2 x gluten free pizza base
1 cup dairy free mozzarella style cheese
Preheat the oven to 220c line 2 baking tray, rinse and dry potato. Toss potato with garlic, rosemary, 1 teaspoon salt and 2 tbsp. olive oil. Spread over baking tray, bake for 20 min.
Lightly grease 2 large baking trays, placing pizza base on them.
Top each pizza with cheese, potato. Bake in the oven for 15 min. top with extra fresh rosemary and cheese.
250g dairy free cream cheese
1 cup grated carrot
1 cup dairy free cheese
4 spring onions, chopped
2 tablespoon chopped gherkins
2 tablespoon tomato sauce
Place all the ingredients in a bowl and mix well. Mould into a log about 30 cm and place on a piece of aluminium foil.
Cover with foil and place in the fridge to set.
Serve, sliced, with appropriate allergy-safe accompaniments, such as dry biscuits or crackers, or use as a spread on fresh bread.
30g dairy free butter
2 leeks, sliced
2 cloves garlic, chopped
1 kg pumpkin, peeled and chopped
3 large potatoes, peeled and chopped
1 stalk celery, sliced
Gluten free vegetable stock
¼ teaspoon salt
1 teaspoon nutmeg
Ground black pepper to taste
Chopped chives or parsley
Melt the butter in a large saucepan over low heat. Add the leeks and garlic and cook for 6 minutes or until they are transparent.
Add the pumpkin, potato, celery, vegetable stock and salt. Increase the heat, bring to boil, reduce the heat and simmer for 45 minutes.
Working with small portions at a time, transfer the soup to a food processor and blend. Return to the saucepan, add nutmeg and black pepper and reheat.
Serve sprinkled with chives or parsley.
10-minute vegetable noodle soup
2 litres gluten free vegetable stock
1 teaspoon grated fresh ginger
125g rice vermicelli
100g button mushrooms, thinly sliced
2 spring onions, thinly sliced diagonally plus extra to garnish
400g bag fresh coleslaw
Juice of 1 lime
Salt and pepper to taste.
Place the stock and ginger in a large saucepan and bring to the boil. Add the rice and mushroom. Simmer, stirring to separate the noodles, for about 3 minutes or until the noodles are almost tender.
Add the onion and the coleslaw mix and simmer for 3 -4 minutes or until the vegetables are tender. Stir in the lime juice. Season with salt and pepper.