Recipe: Yummy Root vegetables and white bean soup - vegan

Root vegetables and white bean soup - vegan. Try this vegan Mediterranean White Bean Soup for lunch of dinner. It’s a quick gluten free soup recipe that’s filled with vegetables and plant-based protein. Creamy vegan white bean soup with potatoes, and healthy vegetables.

Some root vegetables are given the cold shoulder because they have the reputation of tasting earthy and even bitter. Most root vegetables are available year round, but their peak season is fall through spring I find parsnips are best used in soups, pureed into a mash, or sliced thinly for a parsnip gratin. Creamy White Bean Soup with Kale, Rosemary & Lemon. You can have Root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Root vegetables and white bean soup - vegan

1. It’s 1-2 tbsp of olive oil.
2. You need 1 of leek, chopped.
3. You need 1 of small onion, peeled and chopped.
4. You need of Root vegetables, roughly chopped - i used 2 big carrots and 3 parsnips; squash would also be nice.
5. Prepare 3 cloves of garlic, peeled and crushed.
6. Prepare of Salt and pepper.
7. You need of small bunch of fresh rosemary and thyme.
8. You need 750 ml of vegan stock.
9. You need 1 (400 g) of can white beans eg cannellini, drained and rinsed.
10. It’s 6-10 leaves of cavolo nero, shredded into small pieces.

These types of soups are my favorite, a creamy consistency. This easy vegetable soup is full of the goodness of carrots, green beans, cabbage, zucchini, and white beans. I’ve been making the same Bean and Vegetable Soup for a long time-it’s easy and we all like it-but sometimes I have to remind myself that there are other options out there, and some. This roasted root vegetable soup is perfect for the winter!

Root vegetables and white bean soup - vegan step by step

1. Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. Sauté on medium heat for about 10 mins..
2. Add the garlic and root veg. And a generous pinch of salt and pepper. Sauté for another 3-5 mins..
3. Add the herb bundle..
4. Then add the stock. Bring to the boil. Put the lid on and simmer for 15-20 mins..
5. Check the liquid levels and add more stock if you want. Add the beans. Put the lid back on and cook for about 5 mins..
6. Add the cavolo nero. Put the lid back on and cook for another 4-5 mins..
7. Serve - maybe with some cheese if you have some. Enjoy 😋.

Root vegetables are vegetables that are actually the “root” off the plant, which means that they grow underground rather than on top of the soil. They also happen to be gluten free and vegetarian with tons of vegan options too! With its bounty of farm market fresh root vegetables, this delicious vegan soup is a great choice for an easy autumn weekend meal. Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and. This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors.