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Winter Garden Soup – Naturally Gluten Free

Published: November 9, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 4
Winter Garden Soup – Naturally Gluten Free
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Average Rating: 5 | Rated By: 2 users

This light gluten-free vegetarian winter garden soup is full of delicious flavours and healthy nutrients. It takes only a few minutes to prepare, making this an easy last-minute vegetarian soup for lunch or dinner.

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Ingredients

  • 1 Tbsp. extra virgin olive oil
  • ½ yellow onion, sliced
  • 1 garlic clove, crushed
  • 1 Tbsp. GF dry basil leaves
  • 1 Tbsp. minced ginger
  • 4 cups GF chicken stock (or vegetable stock if making vegetarian)
  • 2 carrots, diced
  • ½ red or orange bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 2 cups thinly sliced Napa cabbage
  • 1 Tbsp. fresh lime juice
  • Handful fresh basil leaves, roughly chopped
  • 8 oz. GF rice vermicelli, cooked per package directions (optional)
  • Season with pure sea salt and GF freshly ground black pepper to taste

    • Instructions

  • Saute garlic and onion in olive oil for 2 minutes. Add dry basil and ginger and stir to combine
  • Add chicken stock, carrots, red pepper, mushrooms, Napa cabbage and lime juice bring. Bring to boil and reduce heat to low. Cover 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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