Gluten-free pescatarian soups for two

Start with stock cubes, bouillon, soy sauce and seasoning mixes, since wheat can appear in flavourings or thickeners. Flour may be stirred into a roux or used to thicken a chowder, while croutons, crackers and crumbed toppings add an obvious source at the end. Oats, if used, should also be certified gluten-free because of cross-contact during processing. Read the label on every packaged ingredient rather than assuming a plain-looking soup is safe.

Blend part of the cooked vegetables, beans or lentils into the soup and return them to the pot. Potato, pumpkin, cauliflower and corn can all add body without wheat, while cream or cheese can enrich a suitable chowder. Cornflour can work too, but mix it with cold water first and check that the packet is certified gluten-free. Add thickener gradually, because a soup often firms up further as it cools.

Use one shared pot and make the base gluten-free from the start, including the stock and seasonings. Keep bread, crackers and other toppings off the serving area until each person has checked them, and use a clean ladle rather than one that has touched ordinary pasta or toast. If one person needs stricter protection from cross-contact, portion their bowl first with clean utensils. That keeps the meal shared without making the safer option an afterthought.