How to make Gluten & Dairy Free Potato Mushroom Soup

Posted on May 18 2013 - 10:56am by NaomiKathreen

Screen shot 2013-05-18 at 11.59.22 AMSo my sisters recently decided they wanted to join me in making little cooking tutorials, and so we decided to start out with something super easy, relatively quick and of course most importantly, as with everything on this site HEALTHILY DELICIOUS!! 🙂


So here it is… a tutorial with the help of my sisters on making a GLUTEN FREE DAIRY FREE MUSHROOM SOUP!


Here is the recipe below


1 cup mushrooms (any kind)

3 leeks

1 medium onion

4 small-medium potatoes

1/3 cup balsamic vinegar

1/3 cup white wine

1 tbsp coconut oil

5 homemade chicken stock cubes (or 2 store bought-gluten free chicken stock cubes)

1 pint boiled water

2 tbsp tomato paste

sea salt to taste


Heat a tbsp of coconut oil in a big soup pot

Chop the onions leeks and mushrooms and add to pot. Let them sweat.

Peel the potatoes and chop into small cubes before adding to pot as well.

Add a dash of balsamic, white wine, and tomato paste and let the flavours blend in the heat.

Add the chicken stock and the pint of boiled water.

Reduce heat, cover pot and let simmer for 20 minutes until potatoes are soft.

Blend with a hand held blender or trandfer to another blender until creamy and smooth.

Pour back into pot and add salt to taste.

You can also add a little coconut milk for extra creaminess!


Serve with a little fresh coriander, or basil.


Eat and Enjoy,



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