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Fall Harvest Vegetable Lectin Free Soup

An easy recipe for a paleo, vegan, lectin free soup to use up your fall harvest.

Course Main Course
Cuisine American
Servings 6

Ingredients

  • 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

Instructions

  1. Peel the carrots, sweet potato, and onion.

  2. Chop all vegetables to roughly the same size.

  3. In a dutch oven, over medium high heat, heat the olive oil.

  4. Add the onion, ginger and garlic and stir until fragrant, about 2 minutes.

  5. 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)

  6. Bring to a boil, and then turn down to a simmer.

  7. 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)

  8. 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.

  9. Ladle into bowls and garnish with parsley and pistachios (optional)