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 components 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!

The evidence is inside the pudding...Or the soup in this situation!

The Easiest Gluten Free Vegetable Soup Recipe:

To get started, gather a few simple (and very summer inspired) components for one serving:

1/2 a large zucchini

half a massive squash

2 radishes

1/2 cup chicken/veggie stock

Big handful of raw rice noodles (I LOVE Explore Asian Authentic Cuisine's Thai Brown Rice Noodles Vermicelli) - you can also use rice, spaghetti noodles or nothing at all!

Half-1 cup of water (depending on how a lot liquid you like)

Protein of desire: black beans, pre-cooked salmon, chicken, and so forth.

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 consume! 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 smooth 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 completing touch, add your spices and your pre-cooked protein. Then, just pour into a bowl!

The fluffiest gluten free bread EVER!

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 atGF Friday,Saucy Saturday,RunningwithSpoons, VegetarianMama and What's Cookin' Wednesday!*

What could you throw into your soup? What's your last consolation food? Comment below!

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

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