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Categories:
extra-virgin olive oil onions carrots garlic flour brown rice flour tapioca flour poultry seasoning turmeric salt celery gluten free water kombu [optional walnut walnut rice milk non-dairy milk almond almond hemp hemp asian rice noodles
Viewed: 2 - Published at: 7 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 2 onions small
- 6 carrots
- 6 cloves garlic
- 1/4 cup gluten free all purpose flour
- 1/8 cup brown rice flour
- 1/8 cup tapioca flour
- 2 teaspoons poultry seasoning
- 2 teaspoons turmeric
- 2 teaspoons sea salt Real Salt
- 1 dash celery seed
- 4 cups gluten free chicken broth organic
- 4 cups water
- 1/2 piece kombu [optional, used to enhance the flavor and nutrients of this soup]
- walnut
- walnut
- rice milk
- 1/2 cup non dairy milk
- almond
- almond
- hemp
- hemp
- 4 ounces asian rice noodles very thin
Method
- In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small. Heat oil in a soup pot. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes]. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
- Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.
- After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft.
- Remove from heat and serve immediately.
