Soup of the week: White roots soup

Just a few minutes left before the dinner time and you’re still lying on the couch. Problem? Not at all, this tasty and quick soup will save you – all you need is four ingredients and just 30 minutes!

Soup of the week - White roots soupPin

Preparation time: 10 minutes

Cooking time:20 minutes

  • 5 organic parsnips
  • 1 organic celeriac
  • 1 organic yellow or red onion
  • 1 cup (250ml) of organic white beans
  • 6 cups (1.5L) of water
  • 1 tsp. (5ml) of turmeric
  • 2 tbsp. (30ml) of nutritional yeast
  • Salt and pepper
  1. Coarsely chop all your vegetables.
  2. In a pot, over medium heat, stir in your onion, the parsnips, the celeriac, the white beans, the turmeric, some salt and pepper. Cook everything for about 5 minutes.
  3. Gradually add in the water and continue cooking for 15 minutes.
  4. Blend your soup with a hand blender until you get a smooth texture. Add more water if you need to. Adjust the salt and the pepper if needed.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“A meal in itself, with enough leftovers to share. A tasty soup full of nutrients, good for body and mind. I like to eat it with nutritional yeast or vegan sour cream with garlic.”

“This is a pretty good soup. Like others, I like the idea that one serving is all you need; it’s big enough to serve yourself but small enough that you don’t feel guilty for not bringing the whole batch to work tomorrow.”

“Very simple ingredients, very tasty results. The texture was very similar to my cod chowder recipe (minus the potatoes). The only question I would have would be is it truly vegan? While there are no egg products in this recipe…”

“It looked and smelled absolutely delicious and I felt like I was eating some kind of soup or something, but it tasted soo good. The smooth texture and flavor on my tongue made me want to lick the spoon! I used some cannellini beans in it, but next time will definitely add some mung beans. Thanks so much for sharing such a great recipe!”

“This soup blew me away. It is a definite winner. Thick and creamy, yet with a smooth subtle taste of all the vegetables used. I had my friend over for dinner last night and she loved the soup too!”

“Lovely soup with lots of flavor! Also very easy to make.”

“Made this a couple of days ago.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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