When I switched to this diet I thought yep tin of soup nice easy meal - wrong! gluton is put in many soups to thicken them up. So after trawling the internet and many adaptations I came up with this simple and tasty soup. I make it in big batches and then freeeze it.
Ingrdients 3 good sized potatoes, 1 onion, 3 good sized carrotts, 1 leek, 2 cloves of crused garlic, 2 good sized parsnips, handfull of fine green beans, 2 veg stock cubes (gluton free ones can be found in most super markets) and a splash of balsamic vinigar.
Method
1- Roughly chop all the veg into small ish chunks.
2- Heat some oil in the bottom of a large pan and fry the leeks, onion and garlic.
3- Use the stock cubes to a jug full of water to make a good strong stock. Add to the pan.
4- When bubbling add the veg and leave to simmer until the veg has gone soft and the stock has thickened up (you can help it along the way with some gravy mix). If you prefer to have a smooth soup cook it for a bit longer then blend.
Enjoy x
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