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    Scott Adams

    Hot and Sour Soup (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.



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    Ingredients:
    5 cups of water, add more if necessary
    1 extra large carrot or 2 small carrots, minced in a blender or food processor
    1 large celery stick or 2 small celery sticks, minced in a blender or food processor
    2 cups of spinach leaves, minced in a blender or food processor
    1 red pepper, diced
    3-4 green onions, diced
    2 cups of gluten free noodles, I use Thai Kichen rice noodles
    ¾ cup of VH Asian Five Spice sauce, add more if necessary
    1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
    1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    2 tablespoons of vinegar

    Directions:
    Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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