Summer Vegetable Soup

Summer time is when we have a chance to cook with fresh vegetables. Salads are very popular but a light vegetable soup is always a nice change. This soup is loaded with fresh in season vegetables, which are slightly simmered in your favorite stock, creating a light summer soup that is bursting with delicious flavours.

Serves 4


2 tsp. extra virgin olive oil
3 organic garlic cloves, crushed
½ organic yellow pepper, thinly sliced
1 tsp. gluten-free, organic dried basil leaves
4 cups of your favourite gluten-free stock (I used chicken stock)
1 cup organic green beans, cut to small pieces (about ½ inch)
2 organic carrots, cut to small pieces (about ½ inch)
1 cup freshly shucked organic corn (about 2 corns)
1 organic bok choy, thinly sliced
2 tbsp. organic flat leaf parsley, chopped
Sea salt and freshly ground gluten-free black pepper to taste
For garnish use slice of lime and fresh basil


In a medium size pot heat olive oil and add garlic and pepper, sauté about a minute on medium heat, careful not to burn the garlic
Stir in basil, and then add stock, beans, carrots and corn. Cover and simmer on medium heat for 5 minutes
Add bok choy and parsley, bring to boil, turn off the heat and cover for 5 minutes Season with sea salt, freshly ground black pepper, some lime and fresh basil

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