Updated: Jul 12, 2022
Soup's on! This veggie-packed, immune-boosting soup is not only warming and comforting, but also simple to make and full of flavor and delicious aromas. When you're in need of a nutrient-rich, satisfying meal, I got you! This soup-erb meal is sure to delight your taste buds and nourish your body. Make a large batch for leftovers or if you have many mouths to feed. Enjoy!
Prep time: 15 mins Cook time: 30 mins
Total time: 40 mins
Makes about 4 servings.
2 tablespoons extra virgin olive oil
1 large carrot, thinly sliced
1 medium leek, thinly sliced (if you don’t have leeks, add a bit more onion!)
1 medium onion, finely chopped
2 teaspoons grated fresh ginger
½ teaspoon dried thyme
2 cloves garlic, minced
3 medium parsnips, peeled and thinly sliced (or leave the skin on if organic, if you'd like)
1 cup red lentils, rinsed (if you want just veggie soup, omit lentils)
3 cups reduced sodium vegetable broth, OR 3 cups of water + 1 teaspoon bullion (make sure it’s sugar and preservative-free. I love Better Than Bouillon, Reduced Sodium).
Pinch of sea salt and freshly ground black pepper, to taste
1 dried bay leaf (if you don’t have one, just leaf it out!)
1 pinch ground nutmeg, to taste
Optional: Fresh or dried parsley or cilantro, and Coconut Manna sprinkled on top; Stir in 1 teaspoon of apple cider vinegar or fresh lemon juice just before serving.
Heat oil in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips, lentils, broth or water and bullion, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
Season soup with salt, pepper, and nutmeg. Add more water broth if soup is too thick. Optional: Puree soup with an immersion blender. If you like more chunky soup, leave as is and the veggies will be soft.
Stir in apple cider vinegar or lemon juice, parsley, cilantro, and coconut manna just before serving. Enjoy!
Store in the fridge and eat within 3 days, or freeze in an air-tight container for up to one month.
Have you made this recipe? What'd you think? I'd love to hear how your soup came out! 🙂