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. This simple vegan bean soup is a super quick recipe, that's why I love it so much (well, I also love it because it tastes like heaven!). You can cook 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

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

The only thing I changed was a swapped the water for vegetable broth and use whatever beans I have on hand (I've used black beans, kidney beans and white. 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.

Root vegetables and white bean soup - vegan instructions

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..
Add the garlic and root veg. And a generous pinch of salt and pepper. Sauté for another 3-5 mins..
Add the herb bundle..
Then add the stock. Bring to the boil. Put the lid on and simmer for 15-20 mins..
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..
Add the cavolo nero. Put the lid back on and cook for another 4-5 mins..
Serve - maybe with some cheese if you have some. Enjoy 😋.

With its bounty of farm market fresh root vegetables, this delicious vegan soup is a great choice for an easy autumn weekend meal. Creamy White Bean Soup with Kale, Rosemary & Lemon. 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.