Inside: A easy recipe for lectin free soup using up the fresh fall harvest.
As the weather changes and the air becomes cool and crisp – my whole family starts craving hearty lectin free soups. There’s something so comforting about a steaming bowl of nutritious, colorful vegetable soup, right?
Plus, it’s so simple to turn whatever veggies you have available into easy lectin free soup that you can make a new flavor every night of the week! I used a mix of what I had in the crisper, but you can switch up the ingredients and use whatever you have on hand.
This recipe for my Fall Harvest Vegetable Lectin Free Soup is Plant Paradox diet compliant, vegan, paleo, and utterly delicious. It’s so creamy that you won’t believe there’s no dairy!
While you can use a vegetable or chicken broth in the recipe, I used plain water and my soup had a great flavor. If you’re trying to avoid lectins, make sure you read the label if you’re using a vegetable stock as many brands contain tomato.
I love using a heavy bottomed, enameled cast iron dutch oven for my easy lectin free soups. If you’re looking to add one to your collection, I recently found a gorgeous AFFORDABLE option on Amazon. Feel free to check it out HERE.
Also used in the recipe is a hand held stick blender. I find this is a great way to blend the soup without needing to pour batches of soup into a regular blender, but if you prefer a smoother consistency, a stand blender might work better. Also, if you are using celery in your soup, depending on the strength of your stick blender, it might come out a bit stringy and a stand blender would give you smoother results (or you can simply dice the celery smaller to avoid this problem).
Ready to get started? Here’s the recipe for my easy vegan lectin free soup!
Fall Harvest Vegetable Lectin Free Soup
An easy recipe for a paleo, vegan, lectin free soup to use up your fall harvest.
- 1/2 inch ginger, chopped
- 4 cloves garlic, chopped
- 2 medium carrots
- 5 radishes
- 3 stalks celery
- 1 medium white onion
- 1 medium sweet potato
- 1 tbs olive oil
- 1 tsp curry powder
- 1/2 tsp pepper
- 1 tsp salt
- 1 quart water or broth
- 1 sprig parsley, optional
- 1 tbs pistachios, optional
Peel the carrots, sweet potato, and onion.
Chop all vegetables to roughly the same size.
In a dutch oven, over medium high heat, heat the olive oil.
Add the onion, ginger and garlic and stir until fragrant, about 2 minutes.
Add in the rest of the vegetables and cover with water. Start with 1 quart and add more if needed to cover the veggies. (I added another 2 cups of water)
Bring to a boil, and then turn down to a simmer.
Add in the salt, pepper, and curry powder and simmer until vegetables are very soft, about 30 minutes. (Add in a bit of water if necessary)
Take off heat and use a stick blender to puree, or carefully pour batches of hot soup into a blender. Taste, and add in more salt or curry powder if needed.
Ladle into bowls and garnish with parsley and pistachios (optional)
Fall Harvest Vegetable Lectin Free Soup in Pictures
Gather up your bounty of lectin free vegetables
Chop into a uniform size
Saute onion, garlic and ginger in olive oil until fragrant.
Add in the rest of the chopped vegetables
Add in water, salt and seasoning and simmer for 30 minutes, or until vegetables are very tender.
Puree soup using a stick blender or stand blender.
Garnish with parsley and pistachios.
Enjoy your easy, homemade, nutritious, lectin free soup!