Part of it’s because I’m gluten-free and don’t want to fill my body with the starchy alternatives to flour and part of it’s because I’ve just become obsessed. (Ask my husband; he’ll happily share his woe over some of my “healthy experiments.” Poor guy. He’s tried every single one of them. He’s a trooper!)
One of my more recent, successful experiments though, involves a healthy way to thicken up soups, stews and chowders without the use of heavy cream, flour or potato/corn starch! It also allows me to sneak in a few veggies that my family may not care for and add a little bit of extra flavor!
Are you ready? Here’s my gluten free, dairy free trick (there’s a printable version below).
- 3 to 4 Cups of vegetables (onions, carrots, celery, etc.)
- 2 Cups of broth (beef, chicken, vegetable - depending on your soup)
- Chop up 3 to 4 cups of veggies (I used carrots, celery, onion and buried in there is a sweet potato).
- Add it to a pot with 2 cups of broth (your choice) cook it until the veggies are soft, about 20 minutes.
- Pour it into a blender. Do it in batches if it will fill the blender more than halfway. Let it cool for 5 minutes.
- Blend it all up and add it back to the pot with some more broth and make your chowder/soup as normal!
Also, please read my disclaimer. I share this information not because I’m an expert, but because I found it helpful. Always check with your doctor if you have questions about anything!