This soup is more of a vegetable puree. The veggies are cooked until they are just softened so it really feels like eating fresh vegetables. I used the GMO-Free Rudi’s gluten-free tortillas to make a crunchy garnish. The chips are so simple to make, but they add an elegant touch to the presentation. Use the chips for any soup or on a salad. You can change the flavor of the chips by brushing them with a little olive oil and adding your favorite herbs or spices. For a perfect Caesar salad garnish, sprinkle some parmesan cheese on the tortilla and bake until crunchy. The possibilities are endless!
Makes about 5 cups
- 1 lb. broccoli florets
- 3 celery stalks
- ½ small onion
- 2 tsp. canola or safflower oil
- 1 ¾ c water or low sodium broth
- kosher salt
- 2 Tbsp plain yogurt (non-dairy substitute is ok) or sour cream
- 2 Tbsp. butter (optional)
- Trim the broccoli florets off the stalk and chop into small pieces.
- Finely dice the celery and mince the onion.
- Heat the oil in a large pot. Add the onion and celery and cook over a medium flame until they just begin to soften. Add a couple of pinches of kosher salt a dash of pepper. Add the broccoli and cook, stirring often, until the broccoli turns bright green.
- Add a couple more pinches of kosher salt and the water/broth. Stir and let simmer for 2-3 minutes.
- Transfer ½ of the solids and most of the liquid to the blender. BE SURE TO REMOVE THE PLASTIC PIECE from the center of the blender lid. Otherwise the heat will cause a soup explosion! Blend until the mixture is a uniform color. Add back to the pot along with the yogurt or sour cream and stir. A couple of tablespoons of butter adds richness and some lovely flavor. Stir it in at this point if you choose. If it is too thick you can add more water or broth.
- Finally, taste for salt. Add a couple of pinches at a time until you like the taste.
- 2 Rudi’s Gluten-Free Flour Tortillas
- 3 Tbsp. Pesto
- Pre-heat the oven to 400°
- Brush both sides of the tortillas with the pesto. Sprinkle with a little salt (not kosher salt for this) on both sides. Cut the tortillas into 8 triangles. Place on a baking sheet lined with tin foil or parchment.
- Bake for about 10 minutes or until they are deep golden brown. If there’s too much white, they won’t be crispy so really allow them to brown.
About Chef Janet:
When food allergies led me to become gluten-free more than 10 years ago, I was faced with limited and sometimes unappetizing gluten-free options. More recently, the number of gluten-free products has expanded to the point of confusion! If you live gluten-free, you have probably experienced the same reality. I was inspired to become a chef, and studied Culinary Arts at Le Cordon Bleu College. I apply my culinary knowledge to creating gluten-free dishes that rival your all your favorites and will satisfy even the fussiest eaters.
I’m a Certified Culinarian with the American Culinary Federation and am ServSafe® Certified with the National Restaurant Association. I have a Master’s Degree in Education from UCLA and more than 20 years as a teacher and trainer. I combine my skills as a teacher and chef to design customized gluten-free recipes and menus and then teach you to prepare them for your family and friends.