Paleo Cream Of Asparagus Celery And Zucchini Soup Recipe Gluten Free Dairy Free Autoimmune Friendlyaleo Recipe 455 Recipes

CELERY ZUCCHINI SOUP

Celery Zucchini Soup image

There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
4 celery ribs, chopped
2 medium carrots, chopped
2 cups water
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
3/4 teaspoon salt
3/4 teaspoon dried thyme
5 medium red potatoes, cut into small chunks (about 1 pound)
3 cups fat-free milk
2 cups shredded zucchini
2 tablespoons cornstarch
1/4 cup cold water

Steps:

In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 651mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

GLUTEN-FREE CREAM OF ASPARAGUS SOUP

Gluten-Free Cream of Asparagus Soup image

Make and share this Gluten-Free Cream of Asparagus Soup recipe from Food.com.

Provided by GinnyP

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs asparagus, ends snapped and cut into pieces
4 cups chicken stock
8 tablespoons butter
4 tablespoons all-purpose gluten-free flour (or regular flour)
2 cups half-and-half cream
kosher salt
pepper

Steps:

Put asparagus and stock into a medium pot and bring to a boil over high heat.
Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
Puree asparagus and remaining broth in blender; return to pot and set aside.
(I puree in batches) Melt butter in a medium heavy saucepan over low heat.
Add flour and cook stirring constantly with a wire whisk for 2 minutes.
Whisk in reserved warm broth.
Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
Transfer to pot with asparagus puree.
Bring to a simmer over medium heat, stirring often.
Slowly add half-n-half.
Season to taste with salt and pepper.

Nutrition Facts : Calories 497.3, Fat 40.3, SaturatedFat 24.1, Cholesterol 113, Sodium 627.4, Carbohydrate 23, Fiber 4.5, Sugar 7, Protein 15.3

GLUTEN-FREE ZUCCHINI SOUP

Gluten-Free Zucchini Soup image

Fresh and flavorful--this "creamy" soup blends zucchini, potato and spinach together for a soup that can be a main dish or a starter.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 medium zucchini
1 tablespoon olive oil
1 medium leek, light part only, chopped (1 1/2 cups)
1 medium russet potato, peeled and diced (1 1/2 cups)
3 cups vegetable broth
1/2 teaspoon pepper
4 cups baby spinach leaves (2 1/2 oz)
1 cup fresh basil leaves
6 tablespoons plain low-fat yogurt

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray.
Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g

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