<data:blog.pageTitle/> --> Gluten Free A-Z : Quick Root Vegetable Soup

Friday, October 13, 2017

Quick Root Vegetable Soup



I love this homemade soup recipe because it is fast and easy, nourishing and tastes delicious.  Root vegetables like carrots, onions, and potatoes make a simple but flavorful soup that feels warming and soothing no matter when you eat it.   
Did you know that soup in a popular breakfast food in Japan? 

If you are looking for ways to add more vegetables to your diet ( and who isn't?) simple homemade soup is one way to do it. 



Since this soup is a no fuss recipe, you can add it to your menu this week.

Sometimes you just want a light brothy soup that you can throw together quickly. 

With just 10 minutes prep and 20 minutes cook time, you can manage to get this soup going even if you are tired and hungry. 



Root vegetables tend to have a longer shelf life than other veggies, so you can always have them in the house. Carrots will keep 2-3 weeks in the refrigerator, garlic for a month, onions and potatoes for 2-3 weeks in the pantry. 

In just 1/2 hour you have homemade soup that will warm you up and give you some solid nutrition, fiber and fluid. 


A healthy body needs food that not only nourishes us but food " takes out the garbage". Proper elimination is vital for optimal health. What would happen if you kept loading up the garbage but never took it out? That is just what happens in our bodies if we eat non fibrous foods ( like pasta, rice, white breads, cookies, cake, danish- even the gluten free ones)  that don't contain fiber to encourage proper elimination.

It is suggested that a person should have at least 2-3 eliminations daily to eliminate  waste in the colon; otherwise it gets stored in the body.  Stored waste stores toxins, and stored toxins in the body may lead to disease. 

Soup is a great way to increase your vegetable intake which in turn will increase your fiber intake and your nutrient intake.  

It's low on calories and carbs, yet filling and delicious. 

It's my go to soup when I'm tired or stressed.  My favorite ingredient in this soup is the cauliflower rice.  Have you tasted cauliflower rice? 



It has the texture of rice ( and even tastes like rice to me) but much less carbs . 
 I used to make my own riced cauliflower in the food processor- but now they sell it frozen in most supermarkets and Trader Joe's has a frozen bag of organic cauliflower that works for me! 

Anyway cauliflower rice tastes amazing in any kind of soup, especially brothy soups. 
This soup makes its own broth as it cooks, so very little extra soup broth is needed


Prep Time: 10 minutes
Cook Time 20-25 minutes

Ingredients

5 large carrots, sliced
1 onion, sliced in half moons
1 small red potato with skin diced
3 cloves garlic, halved
2 small Shitake mushrooms , cleaned and sliced ( use any mushroom)
2 cups of frozen riced cauliflower
4 cups water
1 cup flavorful broth
1/2 cup of fresh spinach or kale
optional: crumbled dried seaweed like dulse
1 teaspoon of turmeric 


Directions
Place carrots, onion, red potato, garlic and mushrooms in a 3 quart sauce pan. Add water and broth, bring to a boil and then reduce to medium. Cover and allow vegetables to cook until they are soft about 15 minutes. Add frozen riced cauliflower and continue to cook until soup is hot and all vegetables are tender. When the soup is piping hot- remove from stove, add the turmeric and the fresh green which will wilt in the hot soup. 

Sharing this post on Beth Fish Reads- Weekend Cooking where anyone can share a food related post.

and also on Deb's Souper Sunday where anyone can share a soup, salad, or Sammie recipe

26 comments:

  1. WOW! it looks so delicious!

    But why aren't you using some tool to make recipe cards for your recipes?
    It would make your recipes look more professional.
    Here is a good one that you might like: http://www.recipesgenerator.com

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    1. Thank you for the suggestion. I will look into your site. Thanks

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  2. Sounds like a perfectly warming and delicious soup!

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    1. Thank you Angie. I really found it simple and delicious

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  3. Yummy soup, Judee! I'm a soup fanatic and LOVE it for breakfast. Your info on eliminations is so very important. Even that little tidbit could get people to a celiac or non-celiac gluten sensitivity diagnosis. I was one who had symptoms at both ends of the spectrum in that regard. Whenever I address the non-elimination phase with doctors (even gastroenterologists), I was told that elimination once or twice a week is probably normal for you. Believe me, I was so grateful when I went gluten free and did, indeed, learn that 2 to 3 times a day is NORMAL and my body liked that frequency much, much better.

    Thanks for the recipe and the discussion, Judee!

    Shirley

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    1. Shirley,
      It is amazing that a doctor could suggest that 2-3 eliminations a week could be normal!!
      I've never eaten soup for breakfast, but lately I've been experimenting with Asian soup and learning about Asian customs and might give it a try. I do love it- so why not?

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  4. I made a no cream cream of celery this week and it was delicious. We eat lots of vegetables of all kinds. I am on an Asian soup kick as well and did a fabulous one a month or so ago.
    I will have to look for that diced cauliflower frozen as it would be handy to have.

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    1. Jackie,
      did you post any of your soups? I'll come over to look and please get the frozen cauliflower rice-it's great in soup and so many other uses too

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  5. We love soups like this in our home, simple good food. I'm waiting on cooler weather so I can crank out the heartier stews.

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    1. I know it's funny that it is mid october and it is still warm.. I hear tonight is finally supposed to be a cold one!! we'll see..

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  6. I love veggie soup and always have some in the freezer. It is certainly soup season here in my part of Ontario, Canada. I'm visiting from Weekend Recipes.

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    1. Linda,
      I have to remember to freeze some of our soups- but we love soup so much we could eat the same soup for lunch and dinner for days..

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  7. I adore root vegetables. This looks so good.

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    1. Thanks Beth and thank you for hosting Weekend Recipes

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  8. Will have to make this now that it's soup season! I've never tried riced cauliflower, so thanks for the great tip!

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    1. Oh Jama,
      Please do look into riced cauliflower it is great for soup and just to eat like rice with vegetables. I prefer the frozen ones as they cook up faster and taste better to me.

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  9. I'm into soup in a big way - mainly when it's cold. Have a great week. Cheers from Carole's Chatter

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    1. Hi Carole,
      I'm a soup lover too and can usually enjoy it once the weather hits the 50's

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  10. Mmmmm. Looks good! I'm making soup today, too, even though it's still warm here! Sometimes you're just in the mood for soup!

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    1. I sure get that ! Sometimes I just want a bowl of soup even in the summer

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  11. I love a good soup recipe and this one is perfect for us as we are trying to eat healthier.

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    1. Yes,
      this soup is mostly vegetables and the rice cauliflower will give you the texture of noodles or rice without the carbs and cauliflower is so good for you too.. good luck with your new eating adventures

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  12. Root vegetables make the best soups. I love cauliflower rice too and need to use it more. ;-) Thanks for sharing with Souper Sundays this week.

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    1. Deb,
      Thanks for hosting Souper Sundays and giving me an opportunity to share my post! Cauliflower rice is the best!!

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  13. I was wondering what the bits were in the soup, cauliflower rice - i haven't made any in a long while, its amazing what super markets sell these day - Yay to quick soups.

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    1. Cauliflower rice is one of my favorite things to add to soup since it gives me the feeling of a noodle or rice but non of the carbs

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Thank you for your comment - I love the feedback and interaction

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