Best 3 Gluten Free Cream Of Kumara Celery Soup Recipes

In the realm of culinary delights, gluten-free cream of kumara celery soup emerges as a symphony of flavors and textures, catering to diverse dietary needs while satisfying even the most discerning palates. This creamy and comforting soup is a culinary masterpiece that effortlessly blends the natural sweetness of kumara with the herbaceous notes of celery, creating a harmonious balance that will tantalize your taste buds. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide will equip you with all the knowledge and techniques necessary to craft a gluten-free cream of kumara celery soup that will leave a lasting impression on your dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

Ingredients

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

GLUTEN FREE CREAM OF KUMARA & CELERY SOUP

Gluten Free Cream of Kumara & Celery Soup image

This is an adaptation of Jan Biltons recipe. I have made slight changes to make it gluten and dairy free. A tasty soup, that while it could look more attractive, certainly makes for its humble presentation with great flavour. If the spinach was omitted I think the colour would be more appealing and the taste not likely to be compromised.

Provided by Kiwi Kathy

Categories Vegetable

Time 30m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 9

Ingredients

450 g celery, diced
4 spinach leaves, chopped
250 g kumara, peeled and diced
2 cups vegetable stock
25 g margarine, dairy free
1 onion, medium diced
3 tablespoons rice flour
2 cups rice milk
salt and pepper

Steps:

Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.
Puree until smooth. I put the misture through a sieve to remove the celery strings.
Melt the margarine in a large saucepan.
Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.
Slowly stir the puree into the white sauce.
Season. Heat through without boiling then serve.

GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L

Gluten-Free

This is #3 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

Provided by Nana Lee

Categories Onions

Time 40m

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 cups chopped celery
1/3 cup chopped onion
2 tablespoons olive oil
1 teaspoon sea salt
1/16 teaspoon black pepper
1/2 teaspoon dried parsley
2 cups water
1 tablespoon tapioca flour
1/2 cup half-and-half

Steps:

NOTE RE AMT:.
Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

Nutrition Facts : Calories 225.3, Fat 20.7, SaturatedFat 6.2, Cholesterol 22.4, Sodium 1277.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.1, Protein 2.8

Tips:

Choose ripe and firm kumara (sweet potatoes) for the best flavor and texture.
Use a high-quality vegetable broth for the best flavor. You can also use chicken or beef broth if you prefer.
If you don't have any celery on hand, you can substitute another vegetable, such as carrots or parsnips.
Add a pinch of cayenne pepper or paprika for a bit of spice.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped chives or parsley.

Conclusion:

This gluten-free cream of kumara and celery soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover kumara. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give this recipe a try.