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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, root vegetables and white bean soup - vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Root vegetables and white bean soup - vegan is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Root vegetables and white bean soup - vegan is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you cook it.

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

Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. Add the garlic and root veg. And a generous pinch of salt and pepper.

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 😋

Add the garlic and root veg. And a generous pinch of salt and pepper. Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. 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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