In this episode of Abbey’s Kitchen, Abbey is whipping up a millennial’s dream: foods in mason jars. Abbey is pretty positive that everything tastes better in a mason jar. This time, Abbey’s moving past the mason jar salad trend and instead making three delicious and healthy vegan and gluten free mason jar soups that are perfect for bringing to work because they are portable, sustainable and most importantly totally instagrammable.
Here we go.
First up, Abbey is making her Vegan and Gluten Free Miso Noodle Soup. In a jar, Abbey layers some sliced mushrooms, red bell pepper, shredded bok choy, extra firm tofu, shredded carrots, cooked soba noodles, vegetable bouillon cube, miso paste, sesame oil, gluten free tamari and sriracha. Then when you’re ready to eat, add your boiling water.
Next up is Abbey’s Vegan and Gluten Free Italian Pasta Soup. To a mason jar, Abbey adds some chopped zucchini, cooked gluten free pasta, chopped green beans, white beans, chopped spinach, chopped basil, tomato sauce, chili flakes and vegetable bouillon. Finally finish with some boiling water.
Finally, Abbey’s last recipe is her Vegan and Gluten Free Chickpea and Beet Soup. To a mason jar, Abbey adds chopped zucchini, grated beets, chickpeas, diced tomato, chopped parsley, vegetable bouillon, za’atar, lemon juice, salt, pepper and pepitas. When ready to eat, add boiling water and enjoy!
There you have it guys. Three amazing Vegan and Gluten Free Mason Jar Soups that you are going to love and all of your co-workers will be super jealous of your lunch.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
[ Ссылка ]
