2 cloves of garlic – finely chopped
1 small or 1/2 a large Vidalia onion – diced
3 cups cremini mushrooms – sliced
2 celery stalks – thinly sliced (you can add more if you like celery)
2 cups shredded carrots (or finely sliced)
1 small zucchini – diced
3 Go Bio gluten free chicken bouillon cubes*
1 5-1/2 oz. can of Unico tomato paste (you can leave this out if you just want vegetable soup)
1/2 tbsp. extra virgin olive oil
6 cups of water
2 tbsp of gluten free soya sauce
2 tsp. Dion black ground pepper or to taste
1 tsp. Dion thyme or to taste
1 tsp. Dion basil or to taste
1 tsp. Dion celery salt or to taste (optional depending on how much celery you use)
1 tbsp. Dion sliced dehydrated onions (also optional)
1 tbsp. cumin
*Go Bio chicken bouillon cubes are high in sodium. If you prefer a lower sodium soup you can substitute the cubes and water for 5 cups of your favourite gluten free low-sodium chicken broth.
In a large pot, sweat garlic, and onion in 1/2 tbsp. of extra virgin olive oil. Add in mushroom and sauté, adding finely chopped celery halfway through.
While you sauté the above ingredients in a small saucepan boil 1 cup of water. Once boiling, add in 3 chicken bouillon cubes and stir until dissolved. Once this is done add this mixture to your sautéed veggies along with an additional 5 cups of water. Add in carrots, tomato paste, and all of the spices. Bring to a boil and then simmer until carrots are cooked.
Add in diced zucchini and continue to simmer until all of the vegetables are cooked.
Your soup is ready. I put approximate measurements for spices in the ingredients list. To be honest, I season as I simmer. Adding more spices as needed and layering the flavours. You can add in different spices if you like. You can also choose to add in additional vegetables. Cauliflower and broccoli both work well with this recipe.
This recipe can be made vegan by using vegetable or mushroom broth instead of chicken broth.