Description
This lectin-free vegetable soup is creamy, nutritious, and delicious. Made with gut-loving root 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 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
- 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 a little bit 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.
