Winter Garden Soup – Naturally Gluten Free

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.


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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