Kick off this new month of February with an amazing soup! It is hearty, healthy, and very filling. Perfect for having company, or just having a family dinner. We’ve had a TreeBeards Cookbook for many years, so I decided to see what I could make gluten/lactose free that wouldn’t taste completely different from the original thing. I omitted a few ingredients, but the skeleton of the traditional TreeBeards’ Veggie Soup is certainly there.

Ingredients

• 3/4 scant teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 1/2 Tablespoons butter (I use dairy free, Earth Balance Buttery Spread)
• 1/2 medium onion, chopped
• 3 Tablespoons tomato paste
• 4 cups of chicken broth
• 5 potatoes, quartered
• 4 carrots, sliced
• 1 zucchini, sliced
• 1 whole rotisserie chicken; cut into cubes (check ingredients and make sure it’s GF)
• 1 bunch of broccoli, chopped* (may add extra)
• 1 bunch of cauliflower, chopped* (may add extra)

Instructions

1. Mix spices in a small bowl and set aside
2. In a 5 quart Dutch oven over medium heat, melt the butter and saute onion until soft and transparent.
3. Add spice mixture and tomato paste.
4. Add broth and bring to a boil.
5. Add potatoes, and when soup returns to a boil, add carrots and zucchini.
6. Cover and simmer for 20 minutes.
7. Add chicken, broccoli, and cauliflower; simmer 10 minutes or until potatoes, broccoli and cauliflower are done.
8. Serves 6-8

If the consistency becomes too thick, just add more chicken broth to make it soupy.  The rotisserie chicken is the key to the deliciousness of this recipe; it becomes super tender and flavorful. I will trying out more TreeBeards Recipes soon! Enjoy!

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