Cuppa Soup - gluten & dairy free, & vegan (with paleo lentil bread)

My mother delites in a cup'o'soup every night in the winter time. I've sat idly the last few years as all brands contain gluten and or dairy, but one day i thought to myself "How difficult could it be!?"

So I read the ingredient list, did some subs, and came up with a super quick microwavable soup in a cup!!!

Ingredients:
1t rice flour
1 t massel chicken style stock
1/2 t garlic powder
1/2 c frozen veggies
1/2t olive oil ( i recommend from a jar of sundried tomatoes or something flavoursome- or other oil you like or margarine for extra niceness, optional)
Herbs


Blend rice flour with oil or a T of water until it's a paste, then slowly add more water. Combine other ingredients. Nuke for 2 minutes. Stir and Enjoy! :)

Verdict:
Taste: That rice flour should also be cooked to impart a better flavour. Massel chick style stock really is the best thing since sliced bread. Garlic powder too. Is it just me that that stuff tastes like sugar?
Texture: Watery and not too thick. By the end i wasn't enjoying it anymore, perhaps a quick blend to evenly distribute the vegetables would work.

CALORIES: (-40 for omitting oil)
100 - with oil
60- without oil



To be eaten with :

PALEO Lentil FLAT Bread!

My changes to the above lentil bread recipe are here.