By: DairyFreeGina
Dairy Free Vegan Gluten Free Plant Based
Is there anything more comforting than a bowl of soup? Soup is the remedy for warming up on a cold winter day or when you need an extra bit of comfort. My recipe for Comfort Soup uses ingredients that are probably in your pantry and refrigerator right now. And if you don’t have all of these ingredients on hand, then customize the recipe with what is available in your kitchen.
Jump to RecipeFood historians say soup is as old as time. Combining available ingredients into a large pot was perfect for sedentary and nomadic societies. Throughout time, soup has remained a nutritious, hearty and easily digestible food source. It can be made days ahead of time and is a convenient dinner option. Most soups freeze well and are excellent for make ahead meals. Many soup recipes can be adjusted to meet availability of ingredients and taste pallets.
Comfort Soup can be made a day or two ahead of time. Store any leftover soup in glass jars and keep refrigerated for several days. This soup also freezes well.
Please leave a comment if this soup looks good and if you try the recipe. I would also appreciate you sharing it via email and social media with friends.
COMFORT SOUP
Ingredients:
2 carrots , peeled and chopped (or use equivalent frozen)
2 stalks celery , diced
1 onion, chopped
3 garlic cloves, chopped
1 small or medium sized summer squash, cut into chunks
6-8 mushrooms, sliced
Shake garlic powder
Shake red pepper flakes (can be omitted)
Shake of Nutritional Yeast (can be omitted)
¼ teaspoon turmeric
Freshly ground black pepper to taste.
Salt as needed (Optional. I actually do not use salt but you can if you feel salt is needed)
6 cups vegetable broth
Rice noodles, cooked separate and added to soup bowls before serving
Add ins: Chopped Bok Choy or Kale, Coconut Aminos to taste, splash of white wine, beans
Directions:
- Chop onion, garlic, celery, carrots and add to soup pot that has been sprayed with cooking spray (make sure it’s dairy and gluten free). Sauté until softened. Add a few tablespoons of water, if needed, to prevent sticking.
- Add broth, seasonings and simmer for 20-30 minutes.
- Add mushrooms and squash and continue to simmer.
- Cook rice noodles according to package directions 10 minutes prior to serving soup. Add cooked noodles to soup bowls and top with soup. Do not cook noodles in the soup pot. They will absorb too much of the broth and become mushy.
- Refrigerate any leftover soup and enjoy later in the week.
Comfort Soup
Ingredients
- 2 carrots , peeled and chopped (or use equivalent frozen)
- 2 stalks 2 stalks celery , diced
- 1 onion, chopped
- 3 cloves 3 garlic, chopped
- 1 small or medium summer squash, chopped in chunks
- 6-8 Mushrooms (any variety), sliced
- Shake garlic powder, red pepper flakes (can be omitted), Nutritional Yeast (can be omitted)
- 1/4 tsp turmeric
- Freshly ground black pepper, to taste. Salt as needed (Optional. I actually do not use salt but you can if you feel salt is needed)
- 6 cups vegetable broth
- Rice noodles
- Add ins: Chopped Bok Choy or Kale, Coconut Aminos to taste, splash of white wine, beans
Instructions
- Chop onion, garlic, celery, carrots and add to soup pot that has been sprayed with cooking spray (make sure it’s dairy and gluten free). Sauté until softened. Add a few tablespoons of water, if needed, to prevent sticking.
- Add broth, seasonings and simmer for 20-30 minutes.
- Add mushrooms and squash and continue to simmer.
- Cook rice noodles according to package directions 10 minutes prior to serving soup. Add cooked noodles to soup bowls and top with soup. Do not cook noodles in the soup pot. They will absorb too much of the broth and become mushy. Refrigerate any leftover soup and enjoy later in the week.
DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food,nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too
