Lectin-free and keto-friendly, this simmering vegetable soup will warm you up this winter. Pair it with homemade broth for a boost of immunity this season.
Prep time: 15 minutes
Cook Time: 45 min - 1 hour, 30 min
- 2 Carrots, medium
- 3 stalks Celery
- 4 cloves Garlic
- 1/2 inch Ginger
- 1 sprig fresh Parsley
- 5 Radishes
- 1 Sweet Potato, medium or 3 Turnips, medium
- 1 White Onion, medium
- 1 stalk Shallot Onions, thinly sliced
- 1 qt Water or Chicken Broth (preferably homemade)
- 1 tsp Curry Powder
- 1/2 tsp Pepper
- 1 tsp Salt
- 3 Bay leaves or 1 sprig of fresh Sage, chopped
- 1 tbsp Olive Oil
Add chicken broth to large stove top pot (enough to hold soup + ingredients). Bring to a boil.
While waiting for that to heat up - in large saucepan, add olive oil and pressed garlic, finely chopped onion and thinly-sliced ginger. Saute up to 5 minutes.
Add saute to broth pot and reduce heat to a low simmer.
Add remaining chopped vegetable ingredients (radishes, sweet potato, carrots, celery) to pot.
Add spices to pot (curry powder, pepper, salt, bay leaves /or sage) plus sliced shallot onions.
Let simmer until vegetables are soft but not mushy, approximately 45 minutes to 1 hour, 30 minutes.
Then you’re ready to enjoy!
Plus, you can also freeze this for another warm meal during this cold winter.