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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, root vegetables and white bean soup - vegan. It is one of my favorites. For mine, 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 in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Root vegetables and white bean soup - vegan is something that I’ve loved my entire life.

Root Vegetable and Bean Soup Recipe. Make a nice soup to last for days in your fridge or freezer! This vegan white bean soup is quite similar and therefore I love it equally. It contains healthy vegetables and potatoes which are packed This white bean soup is very easy to make in one pot.

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

The ingredients needed to make Root vegetables and white bean soup - vegan:
  1. Prepare 1-2 tbsp olive oil
  2. Take 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. Prepare 3 cloves garlic, peeled and crushed
  6. Take Salt and pepper
  7. Prepare small bunch of fresh rosemary and thyme
  8. Make ready 750 ml vegan stock
  9. Take 1 (400 g) can white beans eg cannellini, drained and rinsed
  10. Make ready 6-10 leaves cavolo nero, shredded into small pieces

Wondering what to do with a half head of cabbage and potatoes I had sitting around brought about this rustic cabbage, potato and white bean soup. My favorite method of cutting leeks is to slice off the root and the dark green parts. 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.

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 😋

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. White Beans - use navy, lima, cannellini. Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste. Potato, Carrot - you can substitute with other vegetables such as celery, sweet potato or zucchini.

So that’s going to wrap this up with this special food root vegetables and white bean soup - vegan recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!