Tuesday, March 6, 2012

Gluten-Free Potato Broccoli Soup

As many of you know, I found out a few weeks ago I have Psoriasis. Without going into extreme detail, I have a family history of celiac disease. Having Psoriasis is a pre-symptom to having celiac disease. Turns out I do not have celiac, but my doctor thinks I may have a gluten-intolerance. She suggested that I go gluten-free for 3 months to establish the results. So....I am on a mission to create delicious, mouth watering gluten-free dishes. I have been taking many ideas from my mom, friends and of course pinterest. This week I created a broccoli and potato soup, that was SO delicious that I had to share it with you guys!

Gluten Free Broccoli Baked Potato Soup:

You will need...

-3 heads of Broccoli (5 cups, if I had to guess)
-7-ish small/med potatoes
-1/4 cup earth balance (or butter, whatever)
-1 onion, diced
-3 or 4 cloves of garlic
-3/4 cup broth or water
-1 carton of unsweetened soy milk (or regular milk works too)
-1 Tbsp nutritional yeast
-1 alfredo sauce packet
-1 Tbsp chives
-2 palms of salt (about 2 tablespoons), a little more or a little less, depending on your own personal taste
-pepper to taste
-parsley to taste

Preheat your oven to 375. Wash and poke your potatoes with a fork. Line a baking sheet with foil, place your uncooked potatoes into the oven when its ready, set the timer for an hour, and then move onto working with your broccoli.

Chop up your broccoli, if you're using fresh. You can also used frozen broccoli, it must yield 5 cups.

Pile your freshly cut heap of greens into the steamer, and steam it until you can smell it. You don't want it too cooked, but it needs to be a bright green color, still stiff to the touch of a fork. Once that's done, remove it from the heat and set it aside.

When your baked potatoes are finished, take them out of the oven and set them aside to cool. When you know you're not going to burn yourself (you'd be surprised), peel them. I like to peel them right there on the foil, and then just wrap up the peelings and toss it into the garbage, no mess. Now, dice them up. I liked making difference size chunks, because you know you love it when every once in awhile you get an extra big piece on your spoon. That's kind of the best part about potato soup, I think.

Scoop your butter into a pot, turn the heat up to medium, chop up your onion and garlic (we use crushed garlic in a jar, we're lazy), and then cook that until your onions are translucent (you know the drill). Once the onions are finished, add in your potato pieces, and your broccoli.

Turn the heat up to high, add in your broth and milk. Once that gets a good steam going and starts to bubble, turn the heat down to a low or low/medium. Add in your yeast, and then the secret ingredient, the alfredo sauce packet. We use Simply Organic (as seen in the picture above), and dang, its good.

Stir in the remaining seasonings (salt, pepper, parsley, chives, anything else that might want to toss in), turn the heat down to low, and let simmer for about an hour, stirring occasionally.

Top off individual servings with a little bit of sour cream, maybe some shredded cheese, and sit back, relax, and enjoy your delicious home cooked meal.