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Farmers Market Soup (Vegan, Gluten-Free)

Published: November 21, 2014 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6 - 8
Farmers Market Soup (Vegan, Gluten-Free)
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Average Rating: 4.5 | Rated By: 4 users

When it comes to a hearty gluten-free vegetarian soup, this farmers market soup is on top of the list. A combination of lentils, leeks, cabbage, tomatoes, squash and kale with earthy spices makes for a hearty soup jam-packed with healthy nutrients. To complete this one-pot meal add crusty gluten-free savoury bread.

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Ingredients

  • 2 cups dry green lentils
  • 2 Tbsp. extra virgin olive oil
  • 1 medium size organic leek; white part only, thinly sliced
  • 1 Tbsp. GF smoked paprika or you can use sweet paprika
  • 1 Tbsp. GF chili powder
  • 1 tsp. GF ground cumin
  • 2 GF bay leaves
  • 12 cups gluten free vegetable broth
  • 3 large tomatoes, cut into bite size pieces
  • 3 cups green cabbage, roughly chopped
  • 1 acorn squash, peel, remove seeds and cut into small chunks
  • 1 bunch baby kale, remove stems and cut into bite size pieces
  • ¼ cup apple cider vinegar
  • 1 Tbsp. agave nectar
  • 2 garlic cloves, minced
  • Sea salt to taste

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    Instructions

  • Soak lentils in water for 4 hours or overnight. Drain and rinse
  • In a large soup pot sauté leeks for 5 minutes. Add paprika, chili powder, cumin and bay leaves and stir to combine
  • Add stock, lentils, tomatoes, cabbage, squash, kale and salt. Bring to boil, reduce heat to low and cover. Cook for 1 hour or until lentils are tender
  • Add apple cider vinegar, agave, garlic and adjust seasoning if needed. Enjoy!


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