Free of: Gluten and all top allergens

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) curry paste [Look for allergen-free brands]
• 1 tsp (5 mL) coriander seeds, ground
• 1 clove garlic, minced
• 1 small sweet onion, finely chopped
• 3 cups (720 mL) carrots, peeled and chopped
• 2 tsp (10 mL) orange zest
• 1 cup (250 mL) orange juice
• 4 cups (1 litre) chicken stock [Look for allergen-free, GF brands]
• Salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add curry paste and coriander, stir and cook for 2 minutes.
2. Add garlic, onion, carrots and zest. Continue to cook for 4-5 minutes, stirring often.
3. Pour in orange juice, stock and add salt and pepper.
4. Bring to a boil, reduce to a simmer. Cook for 20 minutes until carrots are tender.
5. Puree soup in blender until smooth. Stir in more stock if too thick. Allow to cool slightly.
6. Using a funnel, pour soup into shooter glasses and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Serves 4-6

Free of: Gluten and all top allergens
Packed with: Vitamins and calcium

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 sweet onion, diced
• 1 clove garlic, minced
• 1 large bunch of watercress, washed and trimmed
• 2 cups (475 mL) fresh or frozen peas
• 6 cups (1.5 litres) vegetable stock [Look for allergen-free, g-f brands]
• 1⁄4 cup (60 mL) fresh mint
• 1 tsp (5 mL) each, salt and pepper

Method

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
2. Add watercress and peas, cook a further 4 minutes.
3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
5. Ladle into bowls. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe online, click here.

© Copyright AGW Publishing Inc.

Soup Ingredients

• 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) chunks
• 2 tbsp (30 mL) vegetable oil
• 2 inches (5 cm) of fresh ginger, peeled and smashed. [See Method re “smashing”.]
• 1 medium onion, diced
• 1 2-inch (5 cm) cinnamon stick
• 1 tsp (5 mL) peppercorns
• 6 cloves
• 4 star anise
• 4 cups (950 mL) beef broth [look for organic, allergen-free brands]
• 2 cups (475 mL) water (plus 6 cups – 1.5 L- for cooking noodles)
• 1⁄2 lb (230 g) medium-width rice noodles
• Pinch of salt

• 2 cups (475 mL) bean sprouts
• 1 cup (250 mL) fresh Thai basil, torn
• 2 large red Serrano chilies, seeded and finely diced
• 1 cup (250 mL) fresh coriander leaves
• 1 lime, sliced in wedges

Method

1. Soak rice noodles in cold water for 30 minutes, then drain.
2. Meanwhile, in a large soup pot, heat vegetable oil over medium. Add beef and brown on all sides. Remove and set aside.
3. To smash peeled ginger, place under flat side of a large knife. Press down firmly on knife to squash and release flavours. Add ginger and onion to pot. Sauté 2-3 minutes.
4. Stir in star anise, cinnamon stick, cloves and peppercorns.
5. Return beef to pot, add 2 cups water and beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until meat is tender. Season with salt to taste.
6. As broth simmers, bring 6 cups water to boil in a large pot. Add rice noodles, cook 3-5 minutes, until just tender. Do not overcook. Drain and rinse under cold water.
7. To serve, divide noodles among four to six soup bowls. Ladle soup over noodles and top with each of the garnish ingredients, squeezing lime over top just before serving.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To subscribe, click here.

Free of: All top allergens and gluten-free.

Ingredients

• 8 cups (2 L) vegetable stock [Look for allergen-free, gluten-free brand]
• 4 tbsp (60 mL) vegetable oil
• 4 cups (1 L) baking pumpkin, peeled and diced
• 1 cup (250 mL) onion, diced
• 1 cup (250 mL) carrots, diced
• 1 cup (250 mL) celery, diced
• 1 tbsp (15 mL) fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Method

1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add
   stock, bay leaf and thyme.
2. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.
3. Purée soup in a food processor and season with salt and pepper.

Serving suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

Recipe by Simon Clarke

First published in Allergic Living magazine.

To subscribe or order a back issue, click here.

Free of: All top allergens and gluten-free.

Chef’s Note: Guaranteed to wow: a robust, sensational soup that happens to be good for you.

Ingredients

• 2 ripe avocados, peeled, diced
• 1 cucumber, peeled, seeded and diced
• ¼ cup (60 mL) fresh lemon juice
• 2 green onions, sliced
• 1 clove garlic, sliced
• 2 tbsp (30 mL) cilantro leaves
• 1 tsp (5 mL) ground cumin
• 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
• Pinch salt and pepper
• 2 tbsp (30 mL) olive oil

Method

1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
2. Spoon into a blender in batches; pulse each batch until smooth.
3. Chill soup for 30 minutes to one hour.
4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

If you like this recipe, try the Chilled Watermelon Soup (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here.