Here’s a tasty and simple weeknight soup recipe that’s super easy to whip up, and doesn’t take all day to cook. It’s packed with nutrition and fresh vegetables, and so much flavor.
Free from: peanuts, nuts, dairy, wheat, soy, fish, shellfish
Alternatives: at the end of the recipe I suggest serving with your favorite allergy-safe wheat or gluten-free bread, which is optional. You can serve it over rice if you prefer.
1 shallot, thinly sliced
1 clove of garlic, finely diced
1 tbsp. olive oil
approx 1 cup roughly chopped carrots
4 stalks of celery, roughly chopped
1 cup sliced rounds of fingerling potatoes, or halved mini potatoes
1 portobello mushroom, sliced
1 red bell pepper, sliced
1 zucchini, sliced
salt to taste
handful of fresh basil, torn
1 cup whole plum tomatoes
1 quart of water
Heat the olive oil in a soup pot or cast iron pot (as I have used) and add the shallots and garlic and let them cook until fragrant but not browned. Add the carrots, celery, and potatoes and cook on medium heat until slightly softened. Add the mushroom, pepper, zucchini, and basil and cook until the vegetables are wilted. Add the tomato and water, bring to a boil, then turn to medium heat and simmer for 30 - 40 minutes. Serve with your favorite carb, like wheat or gluten-free toast, and some more fresh basil leaves.