The Planted Kitchen

Rosemary Pumpkin Potato Soup

Sep
18

pumpkin, gluten free, vegan, plant based, soup, slow cooker

I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.

I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.

Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.

If you try this, or any other, recipes of mine, please either tag The Planted Kitchen, or use #theplantedkitchen on social media so I can see! And speaking of social media, please go give my  Facebook Page a like!

4.6 from 5 votes
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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.

Gluten Free Double Chocolate Muffins

Sep
10

Gluten Free Chocolate Muffins

It’s been a crazy busy weekend so far. We were out of town and literally had no down time, so now that we’re back home I’m glad to be able to relax a little. I DO love traveling, but I’m always happy to get back home and back to my routine. Can anyone else relate? My favorite thing about coming home though is seeing my dogs get when we back. My father-in-law watches them when we leave, so that gives me peace of mind because I know that they are being well taken care of. Matt misses the dogs even more than I do when we’re gone, if that’s even possible. I’m not sure it is though.

I did get to do some shopping while we were out of town. Where we went has a nontoxic makeup store that I couldn’t wait to go check out because otherwise I have to order my makeup online, which can be hit or miss. Sometimes the color doesn’t match my skin tone, so it’s difficult. That being said, I do feel like the trouble is worth it because I’m not putting gross chemicals on my skin. Which is why I eat the way I do: as clean and naturals possible. I’m not going to lie, it’s tough at times. Especially going out to eat, but I’ve learned to work around it and it does get a lot easier over time. I just feel so much better knowing that what I’m eating and putting on my skin doesn’t have any gross stuff in it.

Gluten Free Chocolate Muffins

Chocolate! Who doesn’t like chocolate? I know I sure do! It’s literally the best thing on the planet (besides tacos of course). These muffins are DOUBLE chocolate, so naturally they’re, in my opinion, double delicious.They are, of course, gluten free and plant-based and they are moist, chocolatey, and seriously addictive! I try to eat just one and I can’t do it. I can’t. I eat them for breakfast, while Matt eats them as a snack after dinner. I say to eat them whenever you feel like eating them. They are good for four days in an airtight container, but they usually don’t last that long in The Planted Kitchen household.

If you make this recipe, please let me know on social media by using #theplantedkitchen or by tagging me!

5 from 6 votes
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Gluten Free Double Chocolate Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Muffins
Author Whitney

Ingredients

  • 1 tbsp Ground Flax Seed
  • 3 tbsp water
  • 1 cup Gluten Free Oat Flour
  • 1/2 cup Coconut Sugar
  • 1/4 cup Almond Butter * see note below
  • 3/4 cup Plant Milk of Choice
  • 1/4 cup Cacao Powder unsweetened
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Vegan Dark Chocolate Chips

Instructions

  1. Preheat oven to 400 F.

  2. Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.

  3. While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.


  4. Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.

  5. Fold the chocolate chips into the muffin batter. 

  6. Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.

  7. Bake at 400 F for 20 minutes.

  8. Let cool completely before enjoying.

  9. These will last in an airtight container for up to 4 days (if you don't eat them all before then!)

Recipe Notes

*Make sure to use creamy almond butter with only almonds as the ingredient.