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Gluten-Free Vegetable Soup

Gluten-Free Vegetable Soup

A hearty gluten-free vegetable soup made with simple ingredients and no gluten-containing thickeners. Packed with vegetables and full of flavour, this easy soup is perfect for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 Portions
Course: lunch
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 1 courgette chopped
  • 1 potato peeled and diced
  • 1 x 400g tin chopped tomatoes
  • 750 ml gluten-free vegetable stock
  • 1 tsp dried mixed herbs
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large saucepan and gently soften the onion and garlic.
  2. Add the carrots, celery, courgette, and potato, then cook for a few minutes, stirring occasionally.
  3. Add the chopped tomatoes, gluten-free vegetable stock, and dried mixed herbs.
  4. Stir well and bring to a gentle simmer.
  5. Cook for 25–30 minutes, until the vegetables are tender.
  6. Season to taste and serve warm.

Notes

  • Check that your vegetable stock is gluten-free if needed for your dietary requirements.
  • This soup can be served chunky or partially blended for a smoother texture.
  • Leftovers can be stored in the fridge and reheated the next day.
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.