Vegan Winter Vegetable Soup

Vegan Winter Vegetable Soup

So here we are, in the thick of winter. With the holidays behind us and the promise of spring and summer still so far away, I ease into the New Year with both a bit of nostalgia as well as giddy anticipation for what awaits ahead. And as I get settled back into my old routines, after a month filled with excess and allowances, only root vegetable soup will do.

Winter is of course prime soup season; soothing, warming and nutritious, its a natural this time of year. Not just any kind of soup though, the kind thats filled with a medley of winter vegetables like carrots, parsnips, turnips, potatoes and fennel, and makes for a satisfying meal.

Come winter, root vegetables are a cooks best friend. Theyre easy to find, store practically forever and mix and mingle together with such ease. Nows the time to dive into those often forgotten vegetables like parsnips and turnips, and this creamy vegetable soup is one of the easiest way to do so.

What can i serve with vegan winter vegetable soup?

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What do you do with leftover roasted root vegetables? Make a thick, lush, creamy vegetable soup. Its quick and easy, and this warm, cozy, roasted vegetable soup is so sublimely simple, you can hardly call it a recipe.

This veggie soup is so simple, you dont even need to warm up the vegetables before assembling it. You can use your leftover roasted vegetables, straight from the refrigerator. Helt seriøst. And if your root vegetable blend already includes onions, you can skip the extra step of sauting more onions and go straight to the blender.

Want a luxuriously creamy vegetable soup recipe? Use leftover roasted root vegetables, squash and other odds and ends to make this quick and easy roasted veggie soup in your blender. It's simple, healthy and takes just a few minutes.

Preheat the oven to 425 F. In a small bowl, stir together the cumin, paprika, coriander, 1 tsp salt, and 1⁄4 teaspoon pepper. Pile the sweet potato, parsnips, and carrots onto a large rimmed baking sheet and drizzle with 1 tablespoon oil. Toss to coat evenly, then sprinkle with 2 teaspoons spice mixture. Toss again, then spread the vegetables into an even layer. Roast, turning a few times during cooking until the vegetables are browned and tender, about 25 minutes.  

In a saucepan or Dutch oven over medium heat, warm 1 tablespoon oil. Add the onion and garlic, then saute, stirring occasionally until softened and starting to turn golden-for about 5 minutes. Add the reserved 1 cup chickpeas and cook, stirring, to warm through, 1 or 2 minutes. Add the stock or water and increase the heat to high, bring to a boil, then reduce the heat to medium-low. Add the roasted vegetables, stir to combine, and simmer for 10 minutes.  

Using an immersion blender, puree the soup until smooth. Alternatively, puree the soup in a blender or food processor, processing in batches if necessary. Add additional stock or water to get the consistency you like. Return to the saucepan and place over low heat to warm gently while you make the crispy chickpeas.  

To make the crispy chickpeas, place a small rimmed baking sheet in the oven to heat for 5 minutes. Place the reserved chickpeas in a bowl and sprinkle with 1 teaspoon spice mixture. Carefully pour 1 tablespoon oil onto the baking sheet. Return to the oven for a few minutes to make sure the oil is very hot, then carefully spoon the chickpeas onto the baking sheet, spreading them into a single, even layer. Roast, stirring once or twice, until crisp and golden, about 15 minutes.

Recipes excerpted from the book Food Story: Rewrite the Way You Eat, Think, and Live by Elise Museles 2022 Elise Museles, reprinted with permission from the author and the publisher, Sounds True, Inc.  Â 

Elise Museles is a certified eating psychology and nutrition ex- pert, creator of the Food Story Method and platform, and host of the popular podcast Once Upon a Food Story. Som forfatter, højttaler og Mind-Body Eating Coach, Elises Mission er at styrke folk til at skabe et sundere forholdet med mad og deres kroppe ved at ændre, hvad der er på deres plateholdd, hvad der er i deres sind. For mere besøg Elisemuseles. OM eller tjek hendes nye bog Fødevarehistorie: Skriv om, hvordan du spiser, Tænk og Live.


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