Root vegetables and white bean soup - vegan
Root vegetables and white bean soup - vegan

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, root vegetables and white bean soup - vegan. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for 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.

Root vegetables and white bean soup - vegan is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Root vegetables and white bean soup - vegan is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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.

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

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. White Beans - use navy, lima, cannellini. Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste.

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 😋

Potato, Carrot - you can substitute with other vegetables such as celery, sweet potato or zucchini. 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!). 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. What makes this Instant Pot Vegan White Bean Soup outstanding? Chop the carrots and toss them to the Pot.

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