Best Gluten Free Cream Of Kumara Celery Soup Recipes

GLUTEN-FREE CREAM OF CELERY SOUP RECIPE

Gluten-Free Cream of Celery Soup Recipe image

Using only a whisk and a microwave, you can make your own condensed cream of celery soup. Customize to your own taste.

Provided by Paula Rhodes

Categories Soup

Time 12m

Number Of Ingredients 8

Ingredients

3/4 cup finely chopped celery
1 tablespoon vegetable or avocado oil
1 cup 2% evaporated milk (8-ounces)
1 teaspoon onion powder (or substitute 1 tablespoon chopped onion)
2 tablespoons cornstarch
1/8 teaspoon white pepper
1/4 teaspoon celery salt or table salt
Pinch of sugar

Steps:

Place chopped celery and oil into a 2 quart glass microwave-safe bowl. Cover and cook on HIGH for 4 minutes. (If substituting onion for onion powder, add the onion to the celery to knock off the crunchiness.)
Add remaining ingredients and whisk until smooth.
Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.
Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.

Nutrition Facts : ServingSize 1, Calories 139 kcal, Carbohydrate 15 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 315 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 4 g

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