Gluten-Free Creamy Winter Vegetable Soup
Going gluten free can be difficult, and if you are vegetarian or vegan your options are more limited. Thankfully, vegetables are gluten free and allowed by almost every special diet! Vegetarians and vegans can continue to eat fruits, vegetables, beans, and rice, as well as quinoa and millet and other nutritious gluten-free grains.
Many soups are easily adapted to a vegetarian or vegan diet, and February is the perfect month for a bowl of hot soup. Since most of us live in climates where vegetables are not in season, it’s a good time to use root vegetables such as potatoes and sweet potatoes which store well for winter use.
This creamy winter vegetable soup can be made vegetarian/vegan by using vegetable broth and omitting the sausage. It’s terrific either way. You can also leave it chunky if you like, but the potatoes in this soup make it thick and creamy when the vegetables and broth are blended together.
Creamy Winter Vegetable Soup
- 1 large onion, chopped
- 1 Tablespoon vegetable oil
- 3 cloves garlic, minced
- 6 cups gluten-free chicken or vegetable broth
- 4 medium carrots, sliced 1/4 inch thick (1 1/4 cups)
- 2 stalks celery, sliced 1/4 inch thick (3/4 cup)
- 3 sweet potatoes, cut in 1/2 inch chunks (3 1/2 cups)
- 2 gold potatoes, cut in 3/4 – 1 inch chunks (2 1/2 cups)
- 1 teaspoon dried whole rosemary
- 1/2 teaspoon dried whole thyme
- 1 bay leaf
- salt & pepper to taste
- 1 pound sausage (optional)
- In a large pot, heat the oil and cook the onion until tender. Add the minced garlic and cook for another minute.
- Add the broth to the pot and heat to boiling. Add the remaining ingredients except the salt, pepper, and sausage. Return to a boil, reduce heat and simmer about 20 minutes or until the vegetables are tender.
- If adding sausage, cook and crumble it in a skillet, drain.
- Remove the bay leaf from the soup and puree with a hand blender or carefully transfer in batches to a stand blender.
- Stir in the sausage if using. Add salt and pepper to taste.