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Gluten-Free Soup

A collection of hearty and delicious gluten-free soup recipes, including tips for thickening and vegetarian options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pantry Staples
  • 2 cups Rice noodles Great for all kinds of soups
  • 1 cup Quinoa Naturally gluten-free grain
  • 1 cup Canned beans Non-negotiable for soup
  • 2 tablespoons Dried thyme Key herb for flavor
  • 1 can Coconut milk For creamy soups
  • 4 cubes Gluten-free bouillon cubes Make sure there are no additives
Vegetable Options
  • 1 cup Chopped carrots Good for adding sweetness
  • 1 cup Chopped kale Use up sad veggies
  • 1 cup Potatoes Can be used to thicken

Method
 

Preparation
  1. Gather and prepare all pantry ingredients.
  2. Chop all vegetables to prepare them for the soup.
Cooking
  1. In a large pot, heat some oil and sauté the onions and garlic.
  2. Add carrots, kale, and potatoes, cooking until softened.
  3. Pour in the gluten-free stock and add the beans and quinoa.
  4. Simmer for about 30 minutes, or until everything is cooked through.
  5. If needed, use a blender to puree a portion of the soup to thicken.
  6. Stir in coconut milk and season with thyme, salt, and pepper.

Notes

Feel free to mix and match vegetables based on availability. Soups can be frozen, but avoid freezing anything with potatoes.