The Easiest Gluten Free Green Veggie Soup (Vegan Option)
When you think of "summer," soup probably doesn't come to mind. However, sometimes cravings for comfort food don't follow the season, which is why I always keep the ingredients for an easy, homemade soup only a few (pantry and fridge) doors away.
Now, I'll let you in a on a secret: I've never even been a huge soup person until this summer. Gluten free soups always tasted too salty and boasted more gummy noodles than veggies. An easy solution? Throwing together your own soup-er supper. Not only is this recipe packed with veggies, but it's also paleo, vegan, dairy free and allergen friendly. If you have everything but the kitchen sink that needs to be used up, this is your dish!
1/2 a large zucchini
1/2 a large squash
2 radishes
1/2 cup chicken/veggie stock
Big handful of uncooked rice noodles (I LOVE Explore Asian Authentic Cuisine's Thai Brown Rice Noodles Vermicelli) - you could also use rice, spaghetti noodles or nothing at all!
1/2-1 cup of water (depending on how much liquid you like)
Protein of choice: black beans, pre-cooked salmon, chicken, etc.
Handful of leafy greens
Liberal shake of spices like thyme and oregano
To take this soup to level "soup-er," I love placing avocado on top for a creamy touch and adding a side of mixed greens and freshly steamed green beans. If you happen to have some fluffy, gluten free rolls on hand (like I did while vacationing in Texas!), don't be shy with those either! As I mentioned earlier, don't be afraid to experiment with the recipe. Have some roasted beets on hand? Pink soup will never taste good! Radish greens? You won't even tell the difference between them and your steady date, spinach.
It also doesn't hurt that this easy meal is loaded with nutrients. The squash and zucchini are low in calories but high in Folate, Magnesium, Potassium and Vitamin A, C, K and B6. Oregano offers its own punch of Vitamin K and fiber while the thyme is a good source of iron, manganese and copper. And all the other goodies you add in? They only boost the health benefits...and the taste!
Although this soup first appeared on my weekly menu this summer, this is a delicious choice for any season or situation. This is my go-to meal when I'm sick or glutened, my stomach is riding a random roller coaster or I'm feeling too lazy to "actually" cook. And, when I return to school in a few months, I know that I'll love having this healthified, gluten free option to the tradition college staple: ramen!
*Also found at GF Friday, Saucy Saturday, RunningwithSpoons, VegetarianMama and What's Cookin' Wednesday!*
What would you throw into your soup? What's your ultimate comfort food? Comment below!
Now, I'll let you in a on a secret: I've never even been a huge soup person until this summer. Gluten free soups always tasted too salty and boasted more gummy noodles than veggies. An easy solution? Throwing together your own soup-er supper. Not only is this recipe packed with veggies, but it's also paleo, vegan, dairy free and allergen friendly. If you have everything but the kitchen sink that needs to be used up, this is your dish!
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| The proof is in the pudding...or the soup in this case! |
The Easiest Gluten Free Vegetable Soup Recipe:
To get started, gather a few simple (and very summer inspired) ingredients for one serving:1/2 a large zucchini
1/2 a large squash
2 radishes
1/2 cup chicken/veggie stock
Big handful of uncooked rice noodles (I LOVE Explore Asian Authentic Cuisine's Thai Brown Rice Noodles Vermicelli) - you could also use rice, spaghetti noodles or nothing at all!
1/2-1 cup of water (depending on how much liquid you like)
Protein of choice: black beans, pre-cooked salmon, chicken, etc.
Handful of leafy greens
Liberal shake of spices like thyme and oregano
How to Make Your Vegetable Soup:
How to make it? It really is as easy as chop, throw-it-in-a-pot, simmer and devour! First, either spiralize or slice the zucchini and squash into thin ribbons. Add them into a pot with the sliced radishes, leafy greens, water and stock. Bring the mixture to a boil before lowering the heat to simmer. Cook until the veggie noodles are almost tender before adding the rice noodles (if you are using them); be sure to push the noodles so that they are submerged under the liquid and, if needed, add more stock or water. As the finishing touch, add your spices and your pre-cooked protein. Then, just pour into a bowl! |
| The fluffiest gluten free bread EVER! |
It also doesn't hurt that this easy meal is loaded with nutrients. The squash and zucchini are low in calories but high in Folate, Magnesium, Potassium and Vitamin A, C, K and B6. Oregano offers its own punch of Vitamin K and fiber while the thyme is a good source of iron, manganese and copper. And all the other goodies you add in? They only boost the health benefits...and the taste!
Although this soup first appeared on my weekly menu this summer, this is a delicious choice for any season or situation. This is my go-to meal when I'm sick or glutened, my stomach is riding a random roller coaster or I'm feeling too lazy to "actually" cook. And, when I return to school in a few months, I know that I'll love having this healthified, gluten free option to the tradition college staple: ramen!
*Also found at GF Friday, Saucy Saturday, RunningwithSpoons, VegetarianMama and What's Cookin' Wednesday!*
What would you throw into your soup? What's your ultimate comfort food? Comment below!
I know soup is one of the easiest things in the world to make, but I'm so lazy about it. I always buy pre-made ones from the store! This looks so delicious and healthy, though!
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