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

Hello everybody, it’s me, Dave, welcome to our 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. For mine, I will make it a bit tasty. This will be really delicious.

Root vegetables and white bean soup - vegan is one of the most favored of current trending foods on earth. 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’ve loved my whole life. They are fine and they look fantastic.

Free Next Day Delivery At AO.com. Range of Retro Sweet Gifts in UK. 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 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 cook that.

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

Add the garlic and root veg. And a generous pinch of salt and pepper. 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.

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 😋

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. Here, parmesan rinds add a savory element to the root vegetable soup. 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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