The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes

Optional

Extra half-fat crème fraîche or dairy-free Soya Dream for decoration

Slice the leeks very thinly and rinse under cold running water. Melt the butter or margarine in a pan over low heat, add the leeks and gently cook until soft. Stir from time to time but make sure the leeks keep their bright colour.

Put the hot leeks, the stock (bouillon), rocket (arugula) and crème fraîche or Soya Dream into a blender and blend until smooth. Pour the soup back into the pan, add the milk and seasoning and simmer over low heat until hot.

Fennel and Parsnip Soup

This soup has a subtle aniseed flavour that is imparted by the fennel. You can serve it with the Olive and Rosemary Bread* here or the Walnut Bread* here.

Serves 6–8

55g/2oz organic butter or dairy-free margarine

1 large onion, finely chopped

455g/11b parsnips, peeled and chopped

340g/12oz fennel bulb, finely diced

Sea salt and freshly ground black pepper

1 tablespoon wheat-free flour mix* (#litres_trial_promo)

1 teaspoon curry powder* (#litres_trial_promo) or curry paste* (#litres_trial_promo)

1 litre/4 cups hot allergy-free vegetable stock (bouillon)

125ml/½ cup organic milk or organic unsweetened dairy-free soya milk

125ml/½ cup organic cream or dairy-free Provamel Soya Dream

Optional

Chopped parsley or chives for decoration

Melt the butter or margarine in a pan over low heat, add the onion, parsnips, fennel, salt and pepper and cook gently until softened but not browned. Stir in the flour and curry powder or paste and gradually incorporate the hot stock (bouillon).

Simmer the vegetables until they are soft. Allow them to cool then place in a blender and blend until smooth.

Return the soup to the pan, stir in the milk, cream or Soya Dream, adjust the seasoning and heat through. Sprinkle with some parsley or chives and serve.

Carrot and Swede Soup

This soup has a very subtle combination that most people cannot quite put their finger on. You can serve the soup with the Mini Rosemary and Orange Muffins here.

Serves 8

4 tablespoons cold pressed extra virgin olive oil

455g/11b organic carrots, peeled and chopped

565g/11b 4oz swede, peeled and chopped

3 celery sticks, tough strings removed, chopped

1 red onion, finely sliced

2 litres/8 cups hot allergy-free vegetable stock (bouillon)

Salt and freshly ground black pepper

Optional

Half-fat crème fraîche or dairy-free Soya Dream to decorate and a little chopped fresh parsley

Warm the oil in a big pan, add all the vegetables and cook gently over medium heat until softened. Stir in the stock (bouillon) and simmer for about 25 minutes. Allow the vegetables and liquid to cool then place in a blender and blend until smooth.

Return the soup to the pan and season to taste. Reheat the soup, pour into serving bowls and decorate with a teaspoon of crème fraîche or dairy-free Soya Dream and chopped parsley.

Cauliflower and Roquefort Soup

This soup is pale, subtle and sophisticated and complements a main course of red meat or game. You can of course use any kind of leftover cheese for informal occasions.

Serves 4

55g/2oz organic butter

1 large onion, finely chopped

1 small cauliflower, trimmed and cut into florets

½ tablespoon allergy-free vegetable bouillon powder

1 litre/4 cups boiling filtered water

115g/4oz organic Roquefort cheese, crumbled (do not use a strong cheese)

125ml/½ cup organic cream

Sea salt and freshly ground black pepper

1 tablespoon chopped fresh chives

Melt the butter in a pan over moderate heat, add the onions and cook until soft. Add the cauliflower and cook for 5 minutes, stirring frequently so that the vegetables don’t brown. Add the bouillon powder and the hot water and simmer at bubbling point for about 20 minutes.

Cool slightly before blending with the crumbled cheese and cream. Return to the pan and season with salt and pepper. Serve piping hot with a sprinkling of chives.