Root vegetables and white bean soup - vegan

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, root vegetables and white bean soup - vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Root vegetables and white bean soup - vegan is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Root vegetables and white bean soup - vegan is something that I have loved my entire life. They are fine and they look fantastic.

Great recipe for Root vegetables and white bean soup - vegan. Perfect for a winter's evening 😋 I was going to make minestrone https://cookpad.com/uk/recipes. Creamy vegan white bean soup with potatoes, and healthy vegetables. With its bounty of farm market fresh root vegetables, this delicious vegan soup is a great choice for an easy autumn weekend meal.

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 can achieve that.

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

Add the garlic and root veg. And a generous pinch of salt and pepper. Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion.

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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 😋

Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. For more parmesan depth, simmer your onions, garlic, herbs and rinds for an hour or more before adding the root vegetables. The white beans add a hearty note, creamy texture, and help keep you satiated after eating this root vegetable soup. Heat the extra virgin olive oil in a soup pot over medium heat.

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