Roasted Vegetable Soup (Gluten Free)

This soup is so simple and tastes great!
You can use whatever vegetables that you have left over in your refrigerator.
You can use whatever lentils or beans that you have hanging around to add protein.
If you have leftover roasted vegetables you can use them.

You don’t have to roast the vegetables but the flavour is so much nicer if you do.

Roasted Vegetable Soup

Roasted Vegetable Soup with Lentils

1 lg onion- chopped
1/2 green cabbage- chopped
3 carrots- pealed and chopped
3 ribs celery- chopped
1/4 c. coconut oil melted (or olive oil)
3 tsp. my spice mix (or whatever spices you’d like)
10 cups vegetable stock
***1-19 oz can of lentils or whatever beans you prefer(drained and rinsed)
3 cloves garlic- minced
Sea salt and pepper to taste

Preheat oven to 400 degrees
Mix vegetables with oil and spices.


Spread over baking sheet and bake. After 30 minutes stir vegetables. Bake for 30 minutes more.


Pour roasted vegetables into big pot and add stock, lentils, and garlic. Let simmer for 30-60 minutes.
Salt and pepper to taste.


**Plus whatever vegetables you have left over. Fill a baking sheet with vegetables.

*** Personally I prefer using soaked dry lentils and beans in my recipes. Much less sodium and far more economical.

This soup freezes beautifully…If you have any leftover to freeze.

There are a good 10 servings…

Shared On: Simple Lives Thursday

Vinaigrette Dressing

Vinaigrette Dressing

1/3c. Bragg’s Raw Apple Cider
1/3c. lemon juice
1/2c. olive oil
2 cloves garlic-minced
1 tsp. basil
1 tsp.honey (optional)
1/4 tsp. xanthan gum (optional, but it helps keep the dressing together)
sea salt and pepper to taste
Mix together in glass jar, shake well and store in the refrigerator for up to two weeks. Make just over one cup.