Root vegetables and white bean soup - vegan
Root vegetables and white bean soup - vegan

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, root vegetables and white bean soup - vegan. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Root vegetables and white bean soup - vegan is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Root vegetables and white bean soup - vegan is something which I have loved my entire life. They’re fine and they look fantastic.

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.

To begin with this recipe, we have to first prepare a few components. You can have root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Root vegetables and white bean soup - vegan:
  1. Make ready 1-2 tbsp olive oil
  2. Get 1 leek, chopped
  3. Prepare 1 small onion, peeled and chopped
  4. Prepare Root vegetables, roughly chopped - i used 2 big carrots and 3 parsnips; squash would also be nice
  5. Make ready 3 cloves garlic, peeled and crushed
  6. Take Salt and pepper
  7. Take small bunch of fresh rosemary and thyme
  8. Take 750 ml vegan stock
  9. Take 1 (400 g) can white beans eg cannellini, drained and rinsed
  10. Get 6-10 leaves 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.

Instructions to make Root vegetables and white bean soup - vegan:
  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.

So that is going to wrap it up with this exceptional food root vegetables and white bean soup - vegan recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to root vegetables and white bean soup - vegan cooking. Go on get cooking!