by Tehillah Levin 

We recently shared Talisa's go-to butternut squash soup that’s great for a cozy night in. Today I'm adding to the list of soup recipes that I received from her friend (and KLASSICTBABY contributor) Moe Cohen. Well, I actually have Moe’s mom, Tovah, to thank for the healthy and comforting bowl of flavour. Tip from me: I like to make a large batch and freeze it using mason jars, and then I places one in the fridge to thaw out and can easily warm it up for a quick meal to cook for myself and my family.


Learn the step-by-step instructions below.

Gluten-Free Veggie Soup 

DIETARY INFO:Gluten-Free, Can Be Vegan (if using water instead of chicken broth)
SERVING SIZE:8 servings
PREP TIME:30 minutes
COOK TIME:1.5 hours
TOTAL TIME:2 hours
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped carrots
1 1/2 cups chopped celery
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon turmeric
1 tablespoon cumin
1 cup soaked lentils 
(soak in water the night
 before or a couple hours ahead)
1 cup soaked mung beans
8 cups water, veggie broth, 
or chicken broth
2 cups broccoli
2 cups green cabbage
1 cup parsley 
1. Sauté olive oil with onion, 
garlic, carrots, and celery 
on the stovetop.
2. After three minutes, 
add salt, pepper, turmeric,
 and cumin.
3. After another few minutes, 
add lentils, mung beans,
 and the water or broth.
4. Bring to a boil and let simmer 
for 45 minutes.
5. Add the broccoli, cabbage, 
and parsley and let simmer
 for another half hour.
6. Once cooked, lightly 
purée the soup for a 
smoother texture.

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