Print this page
Tuesday, 22 October 2013 10:22

Really Quick Gluten Free Soup Stock

Written by
Rate this item
(0 votes)
I use this soup stock as a base for all of my "cream" soups, and to add extra flavor to rice, grits or casseroles. it's gluten free, grain free, dairy free, corn free, egg free and vegan.

  • Ingredients:

    6 cups water
    1 onion
    1 stalk celery
  • Serves: 6
  • Cuisine: -Select (optional)-
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, 5 or fewer ingredients, One-pot meal, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Add other vegetables like peppers and carrots and simmer longer for an even richer flavor.
  • Serving suggestions: Use it as is, undrained, as a base for cream soups. Drain the vegetables out to use it as a stock to flavor grits, rice or casseroles.
  • Related recipes: I use this stock for the base for my broccoli soup: Here's another easy stock, this one using chicken:
  • Specialty Diets: Low histamine, Paleo
Read 1141 times