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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, root vegetables and white bean soup - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Root vegetables and white bean soup - vegan is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Root vegetables and white bean soup - vegan is something which I have loved my whole life. They’re nice 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 get started with this recipe, we must prepare a few components. You can have root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Root vegetables and white bean soup - vegan:
  1. Prepare 1-2 tbsp olive oil
  2. Prepare 1 leek, chopped
  3. Take 1 small onion, peeled and chopped
  4. Take 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. Make ready Salt and pepper
  7. Make ready small bunch of fresh rosemary and thyme
  8. Make ready 750 ml vegan stock
  9. Get 1 (400 g) can white beans eg cannellini, drained and rinsed
  10. Take 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.

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