Method

Soup base

sweat vegetables

In a large heavy-bottomed pot over medium heat, add the olive oil and butter. When butter foams, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

add garlic and roux

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the gluten-free flour (or cornstarch) over the vegetables and stir continuously for 1 minute to cook the flour and coat the vegetables.

deglaze and simmer

Gradually pour in 1 cup of the stock while stirring to deglaze and smooth out any lumps. Then add the remaining stock, bay leaf, and thyme. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors.

season the base

Remove the thyme sprigs and bay leaf. Season the broth with 1.5 tsp salt and 1 tsp pepper, tasting and adjusting later as needed.

Protein & vegetables (Chef's selection — example: chicken & mushroom)

cook chicken and mushrooms

While the base simmers (or in a separate skillet if preferred), season the diced chicken lightly with a pinch of salt and pepper. In a skillet over medium-high heat, add 1 tsp olive oil and sear the chicken pieces until just cooked through, about 3–4 minutes, then remove and set aside. In the same skillet, add the sliced mushrooms and sauté until golden and their liquid has mostly evaporated, about 4–5 minutes.

combine

Add the cooked chicken and sautéed mushrooms to the simmering soup. Stir in the frozen peas and simmer gently for 3–4 minutes until peas are heated through.

add greens

Stir in the baby spinach and cook 1–2 minutes until wilted.

Finishing

finish and serve

Turn off the heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper to taste. If you prefer a smoother texture, remove 1–2 cups of soup, purée in a blender until smooth, then return to the pot and stir to combine.

Ladle the soup into bowls and garnish with a sprinkle of parsley. Serve hot. (This recipe is gluten-free when using gluten-free flour or cornstarch and gluten-free stock.)

Soup Of The Day (gf) Recipe