Post Holiday Detox: Cannellini Bean and Swiss Chard Soup (Gluten-Free & Vegan)

2013-12-28 13.51.58One of the effects of having so many great GF BFFs is that I get spoiled with gluten-free treats over the holidays. After many gluten-free Birthday and Holiday dinners, sweets and macarons I needed some healthy soup with lots of greens.

This is a basic soup that can be adapted many ways once you find the flavors you like. I would try kale, spinach and gigante beans. It’s super easy to make, has lots of flavor and makes for a great lunch or detox meal.


  • 2 garlic cloves, thinly diced
  • 1 yellow onion, thinly diced
  • 2 leeks, well cleaned and thinly chopped
  • 1 can cannellini beans, drained and rinsed
  • 4 cups GF vegetable stock or chicken stock (I used organic GF cubes)
  • 2 TBSPs olive oil
  • 1 bunch swiss chard, stems discarded and chopped
  • salt and pepper to taste

In a heavy bottomed large pot heat the olive oil over medium heat and cook the leeks, onion and garlic for about 10 minutes until softened and starting to brown. Season with salt and pepper. Add the broth and beans and bring to a boil. Reduce to a simmer and cook for about 20 minutes. Remove 2-3 cups of the soup to a blender and puree until smooth. Add the pureed soup to the remainder of the soup in the pot. Increase the heat and add the swiss chard, cooking the soup for about 3 minutes until the swiss chard wilts.

Serve immediately. I served mine with a drizzle of olive oil.

Adapted from It’s All Good. I love this cookbook featuring healthy and gluten-free recipes.

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Super Easy Creamy Tomato Soup with Coconut Milk (Gluten-Free with Vegan Option)

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This Martha Stewart recipe has been my staple soup recipe for quite a few years. It’s super simple and easy to make. It has quite  bit of butter (the original recipe has 6 TBSPs) but you can halve the amount or use olive oil or margarine to make it vegan. I have made it my own by adding chili flakes, coconut milk and fresh herbs. This is a pretty fool proof basic soup recipe that is a great go to on cold days and you want to make something delish with what you have on in your cupboards.


  • 2 medium sized yellow onions, chopped
  • 2 cloves garlic, chopped
  • One 26 ounce can whole tomatoes
  • 3 cups gf vegetable or chicken broth (I use Campbells gf vegetable broth)
  • 4 TBSPs butter (margarine or olive oil also work)
  • 1/4 tsp chili flakes (to taste, or omit)
  • 1 cup coconut milk (optional)
  • salt and pepper to taste (I found I do not need any salt)
  • optional: fresh herbs, avocado, gf crackers, brown rice, roasted pepitas or gf croutons to serve

In a large pot melt butter over medium heat and cook onions and garlic for about 15 minutes, until soft. Add tomatoes and broth to pot and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes. Puree the soup with an immersion blender or in batches in a standard blender. Return soup to the pot over low heat and season to taste. If you want a slightly creamy soup add the coconut milk or drizzle it into individual bowls. Serve as is or with toppings.

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4 Ingredient Cauliflower Soup

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Soups are one of the easiest things to make once you get the hang of it. This cauliflower soup is super simple, delicious and healthy.


  • 1 large head cauliflower, cut into florets
  • 1 yellow or white onion chopped (a rough chop is fine, the soup is blended)
  • a little olive oil
  • 4 cups GF vegetable broth or water (I used Campbell’s Vegetable Broth, which is certified GF)
  • salt and pepper to taste

There are lots of ways to make this soup. My preferred method is  below:

  1. Sautee the onions in a pot with a little olive oil for about 5 minutes until soft.
  2. Add cauliflower and broth to the pot and bring to a boil.
  3. Lower the heat and simmer the soup covered on low. After about 20 minutes the cauliflower should be soft.
  4. Blend the soup with an immersion blender or transfer it in batches to a blender and puree until smooth.
  5. If the soup appears to be too thick you can add more broth or water.
  6. Season with salt and pepper.

I like to serve mine with extra pepper and a drizzle of olive oil.

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