Best 2 Vegan Hearty Root Soup Recipes

Elevate your culinary journey with a symphony of flavors in our vegan hearty root soup recipe collection. Discover the perfect balance of earthy and sweet notes in our classic root vegetable soup, where carrots, parsnips, and potatoes mingle in a rich vegetable broth. For a more exotic twist, try our Moroccan-spiced root soup, where aromatic spices like cumin, coriander, and paprika dance with hearty root vegetables. If you prefer a creamy indulgence, our creamy root soup with cashew cream offers a velvety texture that will tantalize your taste buds. And for those seeking a detoxifying delight, our detox root soup, infused with ginger, turmeric, and a medley of roots, promises to cleanse and revitalize. Whichever recipe you choose, embark on a culinary adventure that nourishes your body and soul.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose fresh, seasonal root vegetables. This will ensure the best flavor and texture in your soup.
Don't be afraid to experiment with different combinations of vegetables. There are endless possibilities, so find what you like best.
Roast the vegetables before adding them to the soup. This caramelizes them and brings out their natural sweetness.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Add herbs and spices to taste. This will help to create a complex and flavorful soup.
Serve the soup with a dollop of vegan sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Vegan hearty root soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious and satisfying soup that the whole family will enjoy. So next time you are looking for a healthy and hearty meal, give this vegan hearty root soup a try. You won't be disappointed!