SEMI-VEGETARIAN MULTIGATAWNY

3 T. extra virgin olive oil
1 1/2-2 t. gluten-free curry powder or paste [optional]
1/2 t. cumin
1/2 t. cayenne pepper, or more, to taste
1 medium sweet onion, peeled, diced
4 cloves garlic, minced
3 big carrots, peeled and diced
2 c. cauliflower florets, chopped
2 Granny Smith apples, peeled, cored and diced
2 medium sweet potatoes, peeled and diced
2 c. thinly shredded cabbage
1 quart chicken broth
1 14-oz. can diced fire roasted tomatoes with juice
1 14-oz. can chick peas, drained
sea salt, to taste
1 14-oz. can lite coconut milk, stirred
Juice from 1 lime
1 t. splenda

1. Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

2. Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes. Add the coconut milk, lime juice and splenda. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

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With a few adaptations, credit again goes to Karina at [Gluten-Free] Goddess

RUSTIC CHICKEN SOUP

2 T. extra virgin olive oil, as needed
3 chicken breasts
8 cloves fresh garlic, chopped
sea salt and ground pepper, to taste
2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
3 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
crushed red pepper flakes, to taste
1 14-oz. can fire roasted diced tomatoes
2 or more cups organic chicken broth, as needed
a dash or two of Worchestershire sauce, to taste, [Lea & Perrins is gf]


1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.

3. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worchestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.

4. Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon [my chicken was thawing from the freezer, and very cold when it went into the pot, so adjust your cook time accordingly, if you need to]. Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.

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Credit goes to Karina at [Gluten-free] Goddess for this one. It's simple, but incredibly good.