Gluten-Free Curried Vegetable Soup Recipe

About this recipe

A hearty and flavorful gluten-free soup featuring a medley of vegetables, aromatic spices, and creamy coconut milk. Perfect for a satisfying dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 125G Daylesford Organic Brandy Butter
• - Shana Shredded Coconut
• - Sunita Lemon Juice Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 200G All Things Butter Unsalted Butter
• 500G White Pearl Italian Pudding Rice 500g
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 92G Bart Hot Curry Powder
• 50G Top-Op Clove Powder 50g
• - Caputo Gluten Free Flour
• - Tata Salt

Instructions

1. 1. In a Dutch oven, combine 6 cups of water, 1 onion (quartered), 1 stalk of celery (chopped), 2 cloves of garlic (minced), and 1 1/2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for 30 minutes to create a flavorful vegetable broth.
2. 2. Strain the broth and set aside 5 cups. Discard the solids.
3. 3. In the same Dutch oven, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of gluten-free flour and cook for 2 minutes, stirring constantly, to form a roux.
4. 4. Gradually whisk in the reserved 5 cups of broth, ensuring no lumps remain. Add 2 tablespoons of curry powder and 1/4 teaspoon of ground clove, stirring well to combine.
5. 5. Stir in 1/4 cup of shredded coconut and simmer for 10 minutes to allow the flavors to meld.
6. 6. Add 2 tablespoons of lemon juice and adjust seasoning with additional salt if needed. Serve hot with a side of gluten-free bread or rice for a complete meal.