Winter Garden Soup – Naturally Gluten Free

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Average Rating: 5 | Rated By: 2 users

This light winter garden soup is full of delicious flavours. It takes only few minutes to make, making it an easy last minute soup for lunch or dinner.


  • 1 tbsp. extra virgin olive oil
  • ½ organic onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp. organic GF dry basil leaves
  • 1 tbsp. freshly minced ginger
  • 4 cups organic GF chicken stock (or vegetable stock if cooking vegetarian)
  • 2 organic carrots, diced
  • ½ thinly sliced organic red pepper
  • 1 cup sliced mushrooms
  • 2 cups thinly sliced organic Napa cabbage
  • 1 tbsp. freshly squeezed lime juice
  • Fresh organic basil leaves torn into small pieces
  • 1 package cooked GF brown rice vermicelli (optional)
  • Season with sea salt and organic GF freshly ground pepper to taste.
  • Instructions

  • Add olive oil, onion and garlic into a large soup pot. Sauté for two minutes, then stir in dry basil and ginger
  • Add chicken stock, carrots, red pepper, mushrooms, Napa cabbage and lime juice bring to low simmer and cook for 3 minutes.
  • Season with salt and pepper to taste.
  • To serve, pour hot soup over noodles or just serve as is with fresh basil.

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