Simple Summer Vegetable Soup

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Average Rating: 5 | Rated By: 1 users

Summer time is when we have a chance to cook with fresh vegetables. Salads are very popular but a light vegetable soup is a nice change. This simple soup recipe is made with seasonal vegetables simmered in your favorite stock. Enjoy!

 

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 3 garlic cloves, crushed
  • ½ organic yellow bell pepper, thinly sliced
  • 1 tsp. GF dried basil leaves
  • 4 cups of your favourite gluten-free stock (I used chicken stock)
  • 1 lb. green beans, cut into bite size pieces
  • 2 carrots, diced
  • 1 cup shucked organic corn (about 2 corns)
  • 1 bok choy, thinly sliced
  • 2 Tbsp. flat leaf parsley, chopped
  • Sea salt and freshly ground GF black pepper to taste
  • Garnish: lime wedges and fresh basil
  • Instructions

  • In a soup pot heat olive oil over medium heat. Add garlic and bell pepper and cook for 1 minute. Careful not to burn the garlic
  • Stir in basil, and then add stock, beans, carrots, and corn. Cover and simmer over medium heat for 5 minutes
  • Add bok choy and parsley, bring to boil, turn off the heat and cover for 5 minutes. Season with salt and black pepper, Garnish with lime wedges and fresh basil


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