Expanded my spice pallet this weekend with some tasty gluten free Thai inspired soup! Let me tell you, this little meal was delicious and completely vegetarian. Not to mention it was very easy and quick to make.

You will need: ½ quart of gluten free chicken broth, 1 cup water, ½ cup almond milk, 1 package of cooked and shelled edamame, 1 squash, curry powder, ½ onion, garlic powder, 6 chopped asparagus spears and turmeric.

First, pour your chicken broth into a large pot on the oven and start boiling the liquid. Add in 1 cup of water and let sit until the boiling process starts.

Next, in a frying pan, dump in your ½ onion, that has been diced, into the pan with a little olive oil. Sautee these until lightly brown and dump into your soup mixture.

Add chopped asparagus and bag of edamame to the soup mixture.

For the squash noodles, I used one of these vegetable slicers. They are super inexpensive and you can get them at Target. Believe me, invest in this! (Thank you Mom for the wonderful gift!) Squash makes perfect guilt-free noodles for soups!

Dump your squash noodles into the soup. Add in the spices – 1 tbsp. of curry powder, 1 tbsp. of turmeric and ½ tbsp. of garlic powder. Last but not least, add in your almond milk (or coconut). Just don’t use cow or soy milk.

Also as a little info: turmeric is a wonder spice! It is said to help in prevention of: Alzheimer’s Disease and cancer. It reduces inflammation and blood pressure, as well, as protects your bones!

Let this yummy soup cook for about 20 minutes on low. You just want all the spices to gel together. This will ensure a tasty bowl of soup.

Enjoy. This is gluten free and paleo (if you take out the edamame.)