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.

Root Vegetable and Bean Soup Recipe. Make a nice soup to last for days in your fridge or freezer! This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you'll be making all winter long! You can have Root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Root vegetables and white bean soup - vegan

1. You need 1-2 tbsp of olive oil.
2. It's 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. It's of Salt and pepper.
7. You need of small bunch of fresh rosemary and thyme.
8. It's 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.

You guys know that I love smoothies, so naturally I also love the savory cousin of smoothies…soup! Throw everything in a pot, taste, adjust as needed, serve. Root vegetables are the starchy tubers and taproots of plants. If we let them be, they would provide the plant with needed nourishment to thrive.

Root vegetables and white bean soup - vegan instructions

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 become tender and deeply flavored when cooked slowly in a bit of liquid. You can cook one kind or, better yet, a mixture of root vegetables for. 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. White Beans - use navy, lima, cannellini.