Before starting the Plant Paradox program I used to make pumpkin soup occasionally, and I loved the creaminess and depth of taste, and vibrant color. Fear not, I found the perfect replacement to my vibrant pumpkin soup, using some of the darlings of a healthy guy diet: root vegetables and resistant starches.
Vegan, healthy, easy, lots of gut loving veggies
I used for this soup red onion, rutabaga, sweet potato, celeriac, parsnip, celery sticks, fennel and elevated to the status of a healthy elixir with extra virgin olive oil, fresh ginger, fresh turmeric, garlic, nutritional yeast, thyme and bay leaves.
Root Vegetables Soup, Creamy and Hearty
- 1/2 medium Garnet sweet potato, diced
- 1 medium red onion, chopped
- 1 small rutabaga, diced
- 1/2 big celeriac, diced
- 1 big parsnip, chopped
- 2 big celery sticks, chopped
- 1 fennel stick, chopped
- 1/4 cup extra virgin olive oil
- 1 big smashed and peeled garlic clove
- fresh ginger, size of thumb, chopped
- fresh turmeric, size of thumb, chopped
- 3, 4 stems of fresh thyme
- 1 bay leaf
- lemon juice (1/2 lemon)
- 1 tsp nutritional yeast
- salt (iodized sea salt) and pepper to taste
- hot water
Heat the olive oil in a soup pot on medium heat and add the onions and celery and saute for few minutes. Add the rest of the vegetables and the garlic and mix well. Cover the soup pot and let cook for about 5 minutes, uncover and mix again, cover for another 5 minutes, and repeat few 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 another 15 minutes, or until all the veggies are soft but not overcooked.
Transfer to a blender and mix until smooth. Put back in the soup pot and add more hot water if it's too thick.
Taste and season with nutritional yeast, and add more salt and pepper if necessary.
Add a squeeze of fresh lemon juice to taste.
Lectin free and vegan.