Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, root vegetables and white bean soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Root vegetables and white bean soup - vegan is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Root vegetables and white bean soup - vegan is something which I’ve loved my entire life. They’re fine and they look wonderful.
This root vegetable soup with white beans brings together humble ingredients for an easy, flavorful and hearty soup. So, Melissa and I have collaborated to bring you a white bean root vegetable soup to nourish you in the time of the hunger moon. Try this vegan Mediterranean White Bean Soup for lunch of dinner.
To begin with this particular recipe, we must prepare a few components. You can cook root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Root vegetables and white bean soup - vegan:
- Get 1-2 tbsp olive oil
- Get 1 leek, chopped
- Make ready 1 small onion, peeled and chopped
- Make ready Root vegetables, roughly chopped - i used 2 big carrots and 3 parsnips; squash would also be nice
- Get 3 cloves garlic, peeled and crushed
- Prepare Salt and pepper
- Make ready small bunch of fresh rosemary and thyme
- Make ready 750 ml vegan stock
- Get 1 (400 g) can white beans eg cannellini, drained and rinsed
- Make ready 6-10 leaves cavolo nero, shredded into small pieces
Make a nice soup to last for days in your fridge or freezer! This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you'll be making all winter long! 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.
Instructions to make Root vegetables and white bean soup - vegan:
- 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 😋
From carrots to potatoes to onions, root vegetables have long been enjoyed as a delicious part of a healthy diet — and for good reason. Sweet potatoes are vibrant and delicious root vegetables that are highly nutritious and jam-packed with health benefits. They're rich in fiber, vitamin C, manganese. White Beans - use navy, lima, cannellini. Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste.
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