Hearty Spring Soup, Gluten Free

by Jenn on March 20, 2010

in Dairy Free,Gluten Free,Soups,Vegetarian


Is that really glutenicious bread next to a gluten free soup???? How can that be?  I have mentioned this previously, but the reason for my “mostly gluten free” blog rather than “completely gluten free” is that we have a dual household.  While my diet is probably 90% gluten free at home, I do enjoy eating some glutenicious foods from time to time – especially given all of the wonderful fresh breads that I now have access to!

However, without care and planning, it is quite difficult for one residence to have gluten-containing foods and still be safe for someone who is intolerant.  We have got a system.  Basically my muesli and bread and pasta are in a completely separate cupboard from the rest of the food in our home, and I thoroughly clean any surface/utensil/gadget my glutenicious foods were prepared on/with immediately after use.  It does not bother me to do these things because I have seen my husband suffer when he accidentally is “glutenized” – trust me it’s not fun for him or me.  But developing routine habits of rigid cleanliness has allowed me to enjoy some things that I otherwise would not dare to bring home.

So yes, there is bread next to this soup.  I enjoyed bread with my soup, and it was heavenly.  I think my husband just helped himself to extra nutella for dessert haha, we go through way too much of that stuff!

So on to this soup.  This soup is flexible.  Comfort.  Unpretentious.  Unremarkable.  And yet, it is for all those things that I love it.  It’s great for those “clean out your cupboards” nights, or when you just want something that doesn’t require a lot of fuss.  The pasta and potatoes give it a bit of weight, so it can serve as the main course if you like (as we frequently eat it), or you can simply use it as a first course or side dish.  It’s entirely up to you.  The quality of taste mainly comes from the stock, which is always best homemade.  You can change out the leeks for onions, or shallots, and the Swiss chard for kale or spinach (though I think soup is my favorite way to eat Swiss chard)


3 cups your favorite stock
2 potatoes, cubed
1 carrot, cubed
4 leaves Swiss chard, chopped
2 leeks, chopped
2 tsp. salt (if stock was homemade only)
black pepper
4 oz. your favorite pasta – we used gluten free corn pasta spirals

1.  Dilute your stock by 2 in a medium sized pot, and add potatoes, carrot, chard, leeks, herbs and salt and bring to a boil.  Feel free to throw in any other veggies you have in your home that need eating as well.  This is meant to be flexible.
2.  Turn the heat down to a simmer, and cover, cooking for about an hour – While the long cooking time isn’t necessary to cook all of the vegetables through, it allows the flavors to come together.
3. About 10 minutes before you are ready to serve, cook your pasta separately and drain.  Add cooked pasta into your soup and bring back to a boil, then serve piping hot.


Also submitted to – Blogger Secret Ingredient Challenge Chard