Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, root vegetables and white bean soup - vegan. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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. Ingredients make Root vegetables and white bean soup - vegan.
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’s enjoyed by millions daily. Root vegetables and white bean soup - vegan is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Root vegetables and white bean soup - vegan:
- Prepare 1-2 tbsp olive oil
- Get 1 leek, chopped
- Prepare 1 small onion, peeled and chopped
- Get Root vegetables, roughly chopped - i used 2 big carrots and 3 parsnips; squash would also be nice
- Make ready 3 cloves garlic, peeled and crushed
- Prepare Salt and pepper
- Prepare 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
- Prepare 6-10 leaves cavolo nero, shredded into small pieces
The white beans add a hearty note, creamy texture, and help keep you satiated after eating this root vegetable soup. Spread vegetables in a single layer in the roasting pan. In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat. It is roux-based vegan white bean soup with a zesty taste.
Steps 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 😋
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat. It is roux-based vegan white bean soup with a zesty taste. No fancy ingredients or complicated steps to make this light, simple and comforting soup. For this Vegan White Bean Soup, I added coconut milk for extra creaminess and a combination of herbs for a unique taste. This vegan white bean soup has gusto and body, which is perfect for cold wintry days.
So that’s going to wrap this up for this special food root vegetables and white bean soup - vegan recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
