Vegan Hearty Root Soup Recipes

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VEGAN - HEARTY ROOT SOUP



Vegan - Hearty Root Soup image

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

4 potatoes, peel and diced
1 onion, chopped
1 garlic clove, cut in half
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 celery root, peeled and diced (celeriac) (optional)
1 fennel, diced (optional)
1 leek, washed and thinly sliced
1 rutabaga, peeled and diced
1 (15 ounce) can vegetable broth
1/3 cup barley
1/3 cup cilantro, washed and chopped
4 cups water
salt and pepper

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.

HEARTY ROOT VEGETABLE SOUP



Hearty Root Vegetable Soup image

I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. -Arlene Adams, Grafton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped celery
2 tablespoons butter
6 cups beef broth
1 cup cubed peeled potatoes
1 cup chopped peeled turnip
2/3 cup chopped carrot
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1 cup shredded cabbage

Steps:

  • In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.

Nutrition Facts :

THICK, HEARTY ROOT VEGETABLE VEGAN STEW



Thick, Hearty Root Vegetable Vegan Stew image

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

6 cups water or 6 cups stock
3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
5 ounces shiitake mushrooms, sliced
5 ounces button mushrooms, sliced
1/4 cup almond flour
1 large sweet potato, cubed
2 large rutabagas, cubed
1 large parsnip, cubed
1 large turnip, cubed
1 tablespoon sea salt
1/4 teaspoon white pepper
1 rosemary sprig
4 -5 oregano sprigs
1 sage sprig
1 bay leaf
1 bunch swiss chard, stems removed, greens roughly chopped

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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