Vegan MiSo Want MYstrone Soup with Gluten-Free "Bisquick" Biscuits

Sometimes all you want is a BIG bowl of homemade soup with some homemade biscuits to go with it. Today was such a day. We had carrots, celery, potatoes and deep dark vegetable broth begging to be used. I began chopping to create garden vegetable soup.

I felt inclined to add noodles, so I listened to my inner voice, added brown-rice macaroni noodles and it brought the soup to the next level. I love to follow my heart in the kitchen to create an alchemical creation such as this. Do you ever add surprise ingredients on a whim?

My husband asked what I'd be having to eat haha and suggested the smiley face lay out! I LOVE meals that make him happy.

It ended up reminding us of miso and ministrone soup. Gerald came up the witty name of Vegan MiSo Want MYstrone Soup because you will want it all to yourself it is SO good!

The meal was absolutely delicious! My husband gave it 10 stars!!! 10! :) It is the perfect go to meal for the fall. Filled with nutrition and cold-busting ingredients to build your immunity such as garlic, onions, fresh ginger, herbs and more!

We served ours with homemade gluten-free biscuits. Quite frankly, the best I've made yet! The first batch I made featured in the smiley were really good but not quite as fluffy as I was hoping for. I modified the recipe ever so slightly, tried again this evening and nailed it!

To make this soup you will need:

1. Prepare all of the ingredients.
2. Place everything except for the noodles and the fresh herbs in a large covered pot over medium-high heat. Once at a boil, reduce heat and allow to simmer for 30 minutes.
3. While the soup is cooking make the biscuits (recipe below) and prepare the noodles in a separate pot according to package, drain and set aside.
4. Add the cooked noodles and fresh herbs to the soup, salt and pepper to taste and serve hot with fresh biscuits!

Gluten-Free "Bisquick" Biscuits are made with only 4 ingredients. They are so quick and easy and have become my new go-to superstar recipe! They are big enough to cut in half and have with jam. To make these simple yet ever so satisfying biscuits all you will need are the following ingredients:

1. Preheat oven to 450 degrees Fahrenheit.
2. Mix the dry ingredients together in a large bowl.
3. Add the Cashew milk (or your favorite non dairy milk)
4. Stir until a soft dough forms. Kneed 10 times.
5. Lightly flour a surface and roll the dough out until it is 1/2" thick. Take a 2 1/2" cutter (I used a mason jar lid) and cut 5-6 large biscuits.
6. Place on an ungreased cookie sheet and bake 8 minutes until golden.

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My favorite gluten-free flour mix is Sarah's Gluten Free Flour Blend. I absolutely love it! The flour works well in bread, pizza, rolls and whatever else your heart can dream up.

“A full stomach makes a happy heart”. – Spanish Proverb
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En Español: “Barriga llena, corazón contento”. (Full stomach, happy heart.)
Lots of love,

Christa
xo