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Serve hot with a slice of crusty gluten-free bread or a side of rice.
Store leftovers in an airtight container in the fridge for up to 3 days.
This soup also freezes well for up to 1 month — thaw overnight in the fridge and reheat gently.
Variations:
Add a handful of cooked rice or quinoa to make the soup more filling.
Use canned salmon or shredded chicken as an alternative to tuna.
Add a squeeze of lemon juice at the end for brightness and extra flavor.
FAQ:
Can I use tuna in oil instead of water?
Yes, both work well. Tuna in oil will give a richer flavor, especially if you sauté the vegetables in the same oil.
Is this soup spicy?
The chili adds a light kick, but you can reduce or omit it for a milder version.
Can I blend this soup?
It's best enjoyed chunky, but you can partially blend it for a smoother texture with visible bits of vegetables.
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