Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, root vegetables and white bean soup - vegan. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Root vegetables and white bean soup - vegan is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Root vegetables and white bean soup - vegan is something that I have loved my entire life. They are nice and they look wonderful.

This root vegetable soup with white beans brings together humble ingredients for an easy, flavorful and hearty soup. Which, besides lettuce, include all the brassicas and all the root vegetables. This white bean root vegetable soup celebrates the humblest of root.

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 that.

The ingredients needed to make Root vegetables and white bean soup - vegan:

1. Take 1-2 tbsp olive oil
2. Get 1 leek, chopped
3. Take 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. Make ready 3 cloves garlic, peeled and crushed
6. Get Salt and pepper
7. Take small bunch of fresh rosemary and thyme
8. Take 750 ml vegan stock
9. Make ready 1 (400 g) can white beans eg cannellini, drained and rinsed
10. Get 6-10 leaves cavolo nero, shredded into small pieces

White Beans - use navy, lima, cannellini. Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste. Potato, Carrot - you can substitute with other vegetables such as celery, sweet potato or zucchini. With its bounty of farm market fresh root vegetables, this delicious vegan soup is a great choice for an easy autumn weekend meal.

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 😋

Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and. 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. *Soup - Vegetarian and Vegan. Recipes Vegetables Beans Vegetable Stew Recipes White Beans Soup Recipes Bean And Vegetable This summery vegan white bean vegetable soup is loaded with flavor.

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