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Gluten free bacon & leek soup recipe

Published 28 October, 2006

Here in Scotland the nights are drawing in, and it's soup season again. For the next 6 months. This gluten free soup recipe is quick and tasty, so you can whip it up even if you've forgotten to prepare your soup in advance.

Gluten free bacon & leek soup

4-8 rashers bacon - can be streaky or back
3 medium sized leeks
2 pints / 1 litre stock - best if real chicken stock but cubes will do
2 bay leaves
3-4 inch sprig rosemary
Couple handfulls gluten free pasta (spirals or macaroni)
Olive oil

Fry the bacon in a little olive oil until browned. Add the leeks and continue to fry over a medium heat for about 5 minutes until the leeks are softened. Add the stock and herbs, bring back to the boil and simmer for 15 minutes. Add the gluten free pasta and continue to cook until the pasta is done. Season.

This is a hearty and filling gluten free soup that you can make in half an hour.

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