Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Tuesday, 12 April 2016

Roasted Vegetable Soup with gluten free 'Croutons' and Crispy-Fried Parsley - the Second Soup!


I had every intention of posting this at the weekend, but we had guests, who rightly took priority over my spending hours at a computer. Actually it was great to have a break. Much as I love my blogging experience (it is often my sanity in the chaos of family life), I have been struggling in the last few weeks to find the time to do it justice without a huge chunk out of family time.

I have had to give myself the periodical pep-talk about it not being my 'bread and butter' and that when it is a struggle, it is fine to step back for a while...... But I do feel a commitment to my bloggy baby and always feel a tinge of neglectful guilt when I set it aside.....

My last post was for a delicious Spiralized Oriental Courgette-Noodle Soup which was made with a home-made vegetable broth. The roasted vegetables that formed the base to that broth before it was sieved, were simply too good to waste, so I made a decision that they should be turned into a second soup.


And here it is...... along with some quick-fried gluten free 'Croutons' to add a bit of bite and some Crispy Fried Parsley.

I will be honest, the soup is a little nondescript after the wonderfulness of its spiralized and Oriental-infused twin...... but it is warming, filling and good for you and with a little added seasoning and some chilli powder, it makes for a great lunch (or four). The Croutons add an extra dimension to perk it up and the iron-rich parsley, which is speed-fried in hot oil so that it crisps up (a little like crispy seaweed in texture), provides an extra interest element.


I did consider whether to bother blogging it after the triumph of it's 'better' sister, but somehow it felt a little discriminatory not to....... and plated and photographed, I decided it redeemed itself with its beautiful rich golden hue and its attractive crispy accompaniments.


And just to show no favouritism, I am going to share it with the following linkies :


No Waste Food Challenge with Elizabeth's Kitchen Diary.








Credit Crunch Munch - this month being guest-hosted by From Plate to Pen (on behalf of Fuss Free Flavours and Fab Food 4 All). I can honestly say that this is probably the cheapest and longest lasting (set of) meals I have had in ages!


Extra Veg with Utterley Scrummy (& Fuss Free Flavours). This soup is pretty much entirely veg!









Cook Once Eat Twice with Searching for Spice. Okay..... I know I entered the original Spiralized soup, but it seemed unjust not to enter the additional eat twice (three times, four times.....) dish.







No Croutons Required with Tinned Tomatoes and Lisa's Kitchen.











Roasted Vegetable Soup

Ingredients & Method

See this post and follow the instructions for the Vegetable Broth (You can vary the vegetables that you put in as you choose)

Take the vegetables that have been strained from the mix (and either top up with a little water, or leave with the broth if not making a separate soup).
Liquidise the whole lot and season with a little extra salt and pepper and maybe a hit of chilli powder to taste.

For the Croutons 

Take a couple of slices of gluten free bread (I used my gluten free Brown Bread-Maker Loaf).
Slice into bite-size cubes.
Fry in a little hot olive or vegetable oil for a few minutes, turning until golden and crisp.
Remove from the oil and place on a couple of sheets of kitchen paper to soak-off the excess oil.

For the Crispy-Fried Parsley

Grab a handful of fresh parsley and rip it in half.
Using a little hot olive or vegetable oil (you can use the oil from the croutons), drop the parsley in the pan (be careful - it will spit and crackle loudly) and stir through, cooking for a couple of minutes. Be careful not to over-brown the parsley or it will taste bitter. 
Remove from the pan and place on kitchen paper to soak off the excess oil.

Gluten Free Alchemist © 2013-16 unless otherwise indicated

18 comments:

  1. It does look absolutely beautiful and definitely worthy of being blogged! I love the idea of the crispy fried parsley on top too. Thank you for linking up with #CookOnceEatTwice again!

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    1. Thank you Corina. You're welcome. It was amazing how crispy the parsley was!

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  2. Yes we all need a break from time to time but what a frugal recipe to come back with - it looks delicious! :) Thank you for linking up with #CreditCrunchMunch

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    1. Thank you Sarah. Frugal maybe.... but very yummy!

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  3. I don't ever want to hear you describe your food as nondescript. You must go back and change that wording right now!!!! It looks delicious ;)

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    1. Ha ha! Thanks Vicki. It was a good soup, but not a patch on the pretty front when compared with it's spiralized sister!

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  4. What a fab presentation! I love the look of this soup it makes me hungry and I love the oriental touch!

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  5. I love that you turned your stock vegies into a second soup - I rarely make stock unless making it from vegie scraps and I even feel guilty throwing them out. I think rather than calling them your better and second best soup you should call them the summer and winter sisters as when it is cold I would prefer this vegie soup - esp with the fried parsley which sounds interesting

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    1. Thank you Johanna. Making the stock would have seemed quite a faff if I hadn't benefitted from the veg at the end.
      The summer - winter comparison is a good one! There was absolutely a warm heavy cold weather soup and a light fresh spring lunch option... And the crispy parsley was amazingly crispy!

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  6. I love roasted veggie soup, This looks beautiful. Love the texture and crunch from the croutons and crispy parsley. Thanks for sharing with #extraveg & #creditcrunchmunch

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  7. This sounds gorgeous, Kate - and what a fab use of leftovers that might otherwise have gone in the bin! Eb x

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    1. Thanks Eb. I couldn't bear to throw away a load of tasty veg.... I had to do something with it! x

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  8. You cannot beat a good veg soup. It has to be the best way to use up any veg that is past its best. This soup looks and sounds delicious x #CookOnceEatTwice

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    1. Absolutely Kirsty. Any veg makes great soup. You can't beat it! x

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  9. What a glorious soup! Love the sound of the crisp parsley too. Thank you for sharing with the No Waste Food Challenge!

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Thanks for stopping by. I would love to hear from you so please feel free to leave a message about any aspect of this post. It's always great to get feedback!