As you know, it’s Coeliac Awareness Week, and we are celebrating awareness by sharing offers on gluten-free products, useful resources, Soupolo-twists and recipes.
Yesterday we looked at how to make the nourishing and souperbly easy-to-cook Spirulina Risotto, and shared Waitrose’s fantastic Coeliac Awareness Week offer across a wide range of gluten-free foods (among other free-from foods).
Today we take the recipes up a notch to a Soupolo-twist created by Soupologie sous-chef Anastasia, who regularly challenges herself and the Soupologie team to come up with new, innovative recipes.
While it’s possible to find gluten-free soups and broths (such as ours), people avoiding gluten generally have to be a little careful. Soups or broths which appear gluten-free might contain barley, wheat or rye mixed together with other ingredients, or contain gluten in the form of thickeners. Cream, for example, can contain more wheat flour than actual cream. Asian foods can also be a problem. Aside from obvious gluten-containing foods like most types of noodles, wontons and spring rolls, Asian condiments also tend to contain wheat (soy, hoisin, miso, oyster sauce, plum sauce – the list goes on).
We asked Anastasia to create a gluten-free dish with an Asian twist, and luckily for us she was up for the task. This creation uses our Vitamin D-enriched Three Mushroom Broth, which makes a great stock base for a number of comforting dishes. A deeply satisfying broth using some of the world’s most nutrient dense mushrooms, you’ll benefit from a vegan, low-salt stock while getting 74% of your Vitamin D daily NRV – and that’s per 300g serving!
Soupologie Three Mushroom Broth with Wontons
For the Wonton filling:
tbsp rapeseed oil
1 small onion, chopped finely
1 garlic clove, chopped finely
100g carrots, cut into small cubes
1 tsp finely chopped ginger
1 tsp dried parsley (or a small bunch of fresh parsley, chopped finely)
1 ½ tsp agave nectar (if you fancy a sweeter broth, you can also try using maple syrup)
1 tsp dry sherry
A pinch of cinnamon
Salt and pepper to taste
For the Wonton wrappers:
Purchase gluten-free wrappers (if possible, buy square-shaped) or make your own using
85g white rice flour
40g tapioca flour
Approx 60ml of boiling water (enough to make the dough)
¼ tsp salt
(If you would like to make more wontons, the quantities above can be adjusted)
1 pot of Soupologie’s Three Mushroom Broth
3 large leaves from a Savoy Cabbage
- Prepare all the ingredients (including making your own soy sauce, if you are not purchasing a gluten-free option).
To make the wonton filling, mix the gluten-free soy sauce, agave nectar and sherry together in a bowl, and leave to the side. Next, heat the oil in a saucepan before adding in the onion, carrots and garlic. Cook for about 10 minutes, stirring occasionally to avoid the vegetables burning. Once the carrots are softened, stir in the ginger and parsley, cooking for about one minute.
- Add the sauce that you made in the beginning of step 2. The ingredients might sizzle at this point, but just keep stirring until all the vegetables are coated. Turn the heat down to low and then sprinkle over the cinnamon. Season with salt and pepper to taste, stirring all the ingredients together. Take off the heat and set aside.
- If you have purchased wonton wrappers, follow the instructions to prepare them for filling. If you are making your own, tip the flours and salt into a bowl. Add a little water at a time until you have created a soft, but not wet, dough. Sprinkle a little flour onto your work surface and, using a rolling pin, roll out your dough as thinly as possible into a large rectangle. The dough is quite sticky so make sure you have enough flour on your work surface so that the dough does not stick. Next, take a square shaped cutter and cut out about 10 – 15 small squares (depending on the size you want your wonton).
- Fill each square with a small portion (approx 1 tsp) of the wonton mixture. You will probably have filling left over.
- To shape the wonton, take a filled wrapper and fold it in half, from point to point, until you have a triangle. Dab a bit of water onto the points of the two longer sides of the triangle. Fold these two corners into the centre of the triangle, one on top of the other. The water should be enough to glue these down.
If you prefer moon-shaped wontons, try following this handy blog and video tutorial (also a gluten-free recipe). Once the wontons are ready, set aside.
Shred the cabbage leaves into thin strips and set aside. Pour a pot of Soupologie’s Three Mushroom Broth into a saucepan and bring to a slow boil. Bring the soup down to a simmer and drop in the cabbage leaves, stirring them into the soup. Let the leaves cook for about 2 minutes before dropping in as many wontons as you like. Cook the wontons for a further 2 to 3 minutes.
Finally, ladle the soup into several bowls, dividing the cabbage and wontons evenly between each bowl.
And there you have it!
Today’s offer is on Ocado, where our soups are being sold for 2 for £5.
Don’t forget to check back throughout the week to see what goodies we have in store.
Have a souper Tuesday,