Winter Farmers Market Soup

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Average Rating: 3 | Rated By: 1 users

The earthy spices combined with winter vegetables create spectacular, hearty soup loaded with healthy nutrients. To complete this one pot meal just add our gluten-free savoury bread.


  • 2 cups dry lentils + 4 cups water
  • 2 tbsp. extra virgin olive oil
  • 1 medium size organic leek; white part only, thinly sliced
  • 1 tbsp. organic GF smoked paprika
  • 1 tbsp. organic GF chili powder
  • 1 tsp. organic GF ground cumin
  • 2 organic GF bay leaves
  • 12 cups water or your favourite stock
  • 3 large organic tomatoes, cut into bit size pieces
  • 3 cups organic white cabbage, cut into bite size pieces
  • 1 acorn squash, peel, remove seeds and cube
  • 1 bunch organic baby kale, cut into bite size pieces (if you do not have baby kale, remove stems before cutting)
  • ¼ cup organic GF apple cider vinegar
  • 1 tbsp. pure maple syrup
  • 2 garlic cloves minced
  • Sea salt to taste
  • Instructions

  • Soak lentils in 4 cups of water for 4 hours, for best results overnight. Then drain and rinse.
  • In a large soup pot add olive oil and leeks, sauté for 5 minutes, and then stir in paprika, chili powder, cumin and bay leaves until just fragrant
  • Add water/stock, lentils, tomatoes, cabbage, squash and kale; bring to boil turn down the heat to simmer, cover and cook for 1 hour or until lentils are fully cooked.
  • Add apple cider vinegar, maple syrup, garlic and season with sea salt to taste. Enjoy!

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