Soup stands as one of the foundations of cooking, if not probably the most important. Easy to make and versatile, it can be crafted by novice or master with a few easy steps with little resources.
However, most people buy their favorite concoctions rather than cook their own. It can be found anywhere in the world. Aisles in markets are filled with hundreds of canned selections ready to be warmed and eaten. Restaurants covet secret recipes and serve daily by the cup or the bowl or the tub.
But the true joy of soup, broth, or stew resides in boiling your delicacy. Fresh, it lacks the preservatives and fillers often found in commerically processed cans to be a healthy and hearty means to fill ones stomach and gain nutrition.
And when you must live gluten-free, the task of creating a soup becomes more difficult as most thickening agents and noodles are gluten based.
But there is hope, soup is intuitively gluten-free. Using the basics of boiling and reducing, vegetables can do all the work of gluten.
Here are a handful of recipes I use in my gluten-free lifestyle. Hopefully, they will inspire.