Gluten-Free Spicy Ginger Vegetable Soup Recipe
It’s officially springtime but some nights are still rather chilly and, in some parts of the country, are even downright cold. When your palate is ready for spring but your body still wants something comforting, a nice veggie soup, like this Gluten-Free Spicy Ginger Vegetable Soup recipe, is where it’s at.
This recipe is chock full of veggies – broccoli, carrots, bell peppers, tomatoes, edamame, spinach, and fresh herbs. To add a depth of flavor and some thickness, I add SunButter, a nut-free sunflower seed spread that can be used in place of peanut butter in recipes. It just really elevates this soup to the next level. Plus, the soup takes on a slightly Asian undertone from the ginger and chili garlic sauce.
Flavorful and fresh, this soup is sure to get you in the springtime spirit while warming your body on a chilly night!
- 2 tablespoons olive oil
- 1 white or yellow onion , diced
- 2 tablespoons grated fresh ginger
- 2 tablespoons chili garlic sauce
- 2 cups cauliflower florets , chopped
- 2 cups broccoli florets , chopped
- 1½ cups shredded carrots
- 1 red bell pepper , seeded, deveined, and diced
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 4 cups gluten free vegetable broth
- 1 (28-ounce) can diced tomatoes, undrained
- ½ cup SunButter
- 1 cup frozen shelled edamame
- 2 cups baby spinach leaves
- Juice of 1 lime
- ½ cup fresh cilantro or parsley leaves
Heat the oil in a Dutch oven or stock pot over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the ginger and chili garlic sauce, and cook for 30 seconds, stirring. Add the cauliflower, broccoli, carrots, bell pepper, salt, and pepper, and cook, stirring occasionally, for 5 minutes. Add the vegetable broth, canned tomatoes, and SunButter, and bring to a boil. Add the edamame, reduce heat, and simmer, uncovered, for 20 minutes. Add the spinach and cook, stirring, until the spinach wilts, about 1 minute. Add the lime juice, taste, and add more salt and pepper, if desired.
Serve garnished with cilantro or parsley leaves.
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