Lectin-Free Root Vegetable Soup. Creamy and Hearty

This lectin-free root vegetable soup is creamy, nutritious, and delicious. Made with gut-loving vegetables like sweet potato, parsnip, celeriac, ginger, and turmeric, this soup will give you all the nutrients you need in one hearty, vibrant meal.

A lectin-free version of my favorite creamy soup

I used to love pumpkin soup. But when I started to avoid lectins in my diet, I thought I’d never be able to enjoy it again.

Firstly, know that you can still eat pumpkin if you also avoid lectins, but you need to prepare it in a certain way. Check out my article about removing lectins in your favorite foods.

But I realized this lectin-free root vegetable soup is as delicious and creamy as my favorite pumpkin soup. It even looks the same and tastes very similar.

When using so many vegetables, I don’t usually ask for stock. Still, if you are looking for an easier way to make vegetable stock at home, I recommend my homemade bouillon cubes. You can make the cubes in advance and mix them with boiling water when you want stock.

Vegan, gut-healthy, comforting

This root vegetable soup is perfect for cold days when you crave something warm and nourishing. I love the taste and the creaminess achieved without using any dairy.

It’s made with my favorite root vegetables: sweet potato, celeriac, rutabaga, and parsnips, which are not only delicious but also full of nutrients and resistant starches.

Don’t worry if you can’t find all the vegetables on the ingredient list. Feel free to improvise and add the root vegetables that are in season in your area or that you can easily find in your grocery stores – check out this printable lectin-free food list.

Ingredients to make a lectin-free vegetable soup

This is the complete list of ingredients for this vegetable soup:

• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 big celery sticks, chopped
• 1/2 medium sweet potato, diced
• 1 small rutabaga, diced
• 1/2 medium celeriac, diced
• 1 big parsnip, chopped
• 1/2 fennel bulb, chopped (or some leftover fennel sticks)
• 1 big smashed and peeled garlic clove
• fresh ginger, thumb-sized, chopped
• fresh turmeric, thumb-sized, chopped
• 3, 4 sprigs of fresh thyme
• 1 bay leaf
• hot water
• lemon juice (1/2 lemon)
• 1 teaspoon nutritional yeast
• salt (iodized sea salt) and pepper to taste

How to make this vegetable soup

• Heat the olive oil in a soup pot on medium heat and add the onions and celery and saute for about 10 minutes.
• Add the rest of the vegetables and the garlic and stir well. Cover the soup pot and let cook for about 5 minutes; uncover and stir again, cover for another 5 minutes, and repeat a couple more times. We want all the vegetables to cook in the olive oil and steam.
• After 15 minutes, add the thyme, bay leaf, salt, and pepper, and cover the vegetables with hot water. Cover and let simmer for about 15 minutes or until all the veggies are soft but not overcooked.
• Transfer to a blender and mix until smooth (you may want to let it cool before blending). Alternatively, use an immersion blender.
• Transfer the soup back into the pot and add more hot water if it’s too thick and let simmer for a few more minutes.
• Taste and season with nutritional yeast, and add more salt and pepper if necessary.
• Serve with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.

More lectin-free soup ideas

If you enjoy this creamy root vegetable soup, try our Healing Vegetable Soup with Kale and Broccoli Sprouts and our Healthy Ground Chicken Soup.

Or give this elegant celeriac soup a try! It’s creamy, full of flavor, and has that perfect umami touch of the king of cheeses, Parmigiano Reggiano.

And if you want a cauliflower soup, try Easy, Warming Soup with Cauliflower and Mustard Greens.

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Print Recipe

Lectin-free Root Vegetable Soup. Creamy and Hearty

(2 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 20 mins – Cooking Time: 35 minutes

This lectin-free root vegetable soup is creamy, nutritious, and delicious. Made with gut-loving vegetables like sweet potato, parsnip, celeriac, ginger, and turmeric, this soup will give you all the nutrients you need in one hearty, vibrant meal.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 big celery sticks, chopped
• 1/2 medium sweet potato, diced
• 1 small rutabaga, diced
• 1/2 medium celeriac, diced
• 1 big parsnip, chopped
• 1/2 fennel bulb, chopped (or some leftover fennel sticks)
• 1 big smashed and peeled garlic clove
• fresh ginger, thumb-sized, chopped
• fresh turmeric, thumb-sized, chopped
• 3, 4 sprigs of fresh thyme
• 1 bay leaf
• hot water
• lemon juice (1/2 lemon)
• 1 teaspoon nutritional yeast
• salt (iodized sea salt) and pepper to taste

Instructions

1

Heat the olive oil in a soup pot on medium heat and add the onions and celery and saute for about 10 minutes.

2

Add the rest of the vegetables and the garlic and stir well. Cover the soup pot and let cook for about 5 minutes, uncover and stir again, cover for another 5 minutes, and repeat a couple more times. We want all the vegetables to cook in the olive oil and steam.

3

After 15 minutes add the thyme, bay leaf, salt and pepper and cover the vegetables with hot water. Cover and let simmer for about 15 minutes, or until all the veggies are soft but not overcooked.

4

Transfer to a blender and mix until smooth (you may want to let it cool a little bit before blending). Alternatively, use an immersion blender.

5

Transfer the soup back into the pot and add more hot water if it's too thick and let simmer for a few more minutes.

6

Taste and season with nutritional yeast, and add more salt and pepper if necessary.

7

Serve with a squeeze of fresh lemon juice, and a drizzle of extra virgin olive oil.

Notes

Lectin free and vegan.