Great Food Gluten Free

Gluten Free family favorite recipes



Fasolada – White Bean Soup

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This traditional Cypriot / Greek soup is something I make in winter in Cyprus but is just as enjoyable on a cold day anywhere. Fasolada is made from dried white beans, tomatoes and other vegetables.


500g dried white beans (any variety works well including cannelloni beans)
1 large onion, finely chopped
3 carrots, peeled and sliced
3 sticks of celery, sliced
3 ripe tomatoes, seeded and roughly chopped,
2 tablespoons tomato paste,
5 tablespoons olive oil,
2 bay leaves,
handful of parsley, finely chopped,
salt and pepper,


Soak the beans overnight in enough cold water to cover the beans. 

Drain the beans and place in a large saucepan, cover with cold water and bring to the boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasoning. Simmer for 2 – 3 hours until tender.

Season with salt and pepper.

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 Serve hot with gluten free bread or my Mrs Crimbles Bread Rolls







Carrot and Clementine Soup

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This soup is full of festive spice flavours and we love it at Christmas time however it is delicious any time of the year. We had it as our starter on Christmas Day this year in Cyprus where the locally picked clementines  are plentiful in the winter months.

Adapted from an advertisement feature in BBC Good Food Magazine many years ago where it was the winner of a competition by New Covent Garden Soup.


25g butter
6 large carrots, thinly sliced
1 large onion, finely chopped
25g knob of fresh ginger, finely chopped
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
300 ml vegetable stock
6 large clementines, juiced
chopped parsley and cream to garnish (optional)


Melt the butter in a pan and add the carrot, onion,ginger, cinnamon and nutmeg and sweat for 15 mins or until the carrots are tender.

Remove the cinnamon stick and add the clementine juice and stir. Using and electric blender, blend until smooth and add seasoning and adjust the consistency.

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Serve hot garnished with chopped parsley and a drizzle of cream (both optional)

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Minestrone Soup


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This is a gluten free version of this classic Italian soup.  The delicious flavours from the combination of healthy vegetables in this soup makes it a mouth watering dish, ideal for lunch on a cold winters day. I have been making this recipe for at least 10 years and we never tire of it.

The recipe is adapted from a recipe in “The Complete Encyclopedia of Vegetables and Vegetarian Cooking” by Roz Denny and Christine Ingram and makes 4 good sized portions.  I often make double the recipe and freeze portions for lunches in the week.


1 large leek, finely sliced
2 carrots, cut into small cubes
1 courgette, thinly sliced
115g whole green beans, halved
2 sticks celery, finely sliced
3 tablespoons olive oil (or oil of your choice)
1.5 litres of vegetable stock
1 400g tin chopped tomatoes
1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
salt and ground black pepper
1 400g tin cannelloni beans with their liquor.
50g small gluten free pasta shapes (or gluten free penne pasta broken into small pieces)
fresh Parmesan cheese, grated or shavings
fresh parsley, chopped


Put all the fresh vegetables into a large saucepan with the oil. Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 minutes , shaking the pan occasionally.

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Add the sock, tomatoes, herbs and seasoning. Bring to the boil, and simmer gently for about 30 minutes.

Add the beans and the pasta and simmer for a further 10 minutes.

Check the seasoning and serve hot with grated Parmesan and chopped parsley.

Also delicious served cold on a hot summers day and improves by making a day or two in advance and storing in the fridge. Freezes well.

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