Vegan Hearty Root Soup Recipes
VEGAN - HEARTY ROOT SOUP
I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!
Provided by DragonShoes
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan add all ingredients and bring to a boil.
- Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
- Add additional water if needed.
- When done you can mash a little with the potato masher or eat as is.
THICK, HEARTY ROOT VEGETABLE VEGAN STEW
Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!
Provided by lsferlazza
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
- Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
- Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
- Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
- Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
- If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.
Nutrition Facts : Calories 137.3, Fat 4.7, SaturatedFat 0.6, Sodium 856.9, Carbohydrate 22.4, Fiber 6.6, Sugar 12.5, Protein 4.1
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