Root vegetables and white bean soup - vegan

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, root vegetables and white bean soup - vegan. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Root vegetables and white bean soup - vegan is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Root vegetables and white bean soup - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this recipe, we must first prepare a few ingredients. 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. Get 1-2 tbsp olive oil
  2. Make ready 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. Take 3 cloves garlic, peeled and crushed
  6. Make ready Salt and pepper
  7. Take small bunch of fresh rosemary and thyme
  8. Prepare 750 ml vegan stock
  9. Take 1 (400 g) can white beans eg cannellini, drained and rinsed
  10. Take 6-10 leaves cavolo nero, shredded into small pieces

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. Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and. Creamy vegan white bean soup with potatoes, and healthy vegetables.

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Steps 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 😋

Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and. 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. Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and. For more parmesan depth, simmer your onions, garlic, herbs and rinds for an hour or more before adding the root vegetables.

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