Gluten Free, Vegan
Here’s to another snow day here in NH! It’s time to warm up with my delicious, colorful, and incredibly easy Spicy Veggie Soup! This soup contains all organic fresh vegetables, and low sodium broth. It’s tasty, healthy, and the perfect thing for a cold winter day…Enjoy!
1 tbsp. olive oil
2 cups onion, chopped
4 cloves garlic ,minced
1 cup carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 package or desired amount of mushrooms, sliced
8 cups of low sodium vegetable broth (I LOVE Pacific Natural Food’s Low Sodium Organic Vegetable Broth)
2 tsp. tamari- gluten free soy sauce (Try San-J Organic GF Tamari Soy Sauce)
3 tsp. Franks Red Hot
6 oz. fresh spinach
6 oz. (1/2 box) gluten free anellini (Schar Gluten Free Anellini is great in soup!)- Precook this.
1) Heat oil in a large soup pot over medium heat. Add onions, garlic, bell peppers, carrots, and mushrooms. Sauté until onions are translucent.
2) Add vegetable stock.
3) Add soy sauce and hot sauce (more or less depending on how spicy you want it!)Bring soup to a simmer on low heat for 40 minutes.
4) After 40 min, add spinach and cover pot for 3 minutes (the spinach will reduce in size. Stir, add cooked annellini.
5) Let simmer for 5 minutes and serve!
For a non-vegan option you can add chicken, and replace the vegetable broth with GF organic low sodium chicken broth.