In a big pot, warm up a tablespoon of olive oil over medium heat.

Add the chopped carrots, celery, and onion. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and aromatic.

This step is key to developing a rich, aromatic base for the soup. Don’t rush it!

Once the vegetables are soft, add the minced garlic, thyme, and bay leaf.

Stir for about 1 minute, allowing the garlic to release its fragrant aroma.

Garlic and herbs are essential for layering flavors in your soup.

Pour in your gluten-free vegetable or chicken stock, stirring to combine with the vegetables and herbs.

Allow the mixture to come to a light simmer, then lower the heat. Let it simmer gently for 20-25 minutes, giving the flavors time to blend.

If you’re using gluten-free pasta or rice, add it now. For pasta, cook it right in the soup; for rice, you can either add it now or cook it separately and add it later to maintain its texture.

Add your spinach or kale (if using) about 10 minutes before the soup is done, so it wilts without overcooking.

After the soup has simmered and the flavors have come together, taste it! Add salt and pepper as needed to elevate the flavor.

If you want a richer taste, feel free to stir in a dollop of butter or a splash of cream.

Once everything is perfectly seasoned, your soup is ready to be served! Ladle it into bowls and add any desired toppings (such as a sprinkle of fresh herbs or a dash of Parmesan cheese if you’re not dairy-free).

Serve it hot, and enjoy the comforting warmth of your homemade gluten free soup.