Exactly the reasons I used parsnips in this recipe. Teriyaki Cauliflower and Kale Stir Fry. Add the beans and 6 cups water to the pot and cook for 10 minutes. :) BTW, what are those rice cakes? Cover and cook 5 minutes minutes until kale is tender and wilted. Line a baking sheet with parchment paper. I need to make some soup today so it's fortunate I came across your recipe. Privacy Policy. PREP: Rinse and wash the produce. In fact, I think I did eat a bowl of this every day last week! Cook the onions over high heat in a large, dry soup pot, until they start to wilt and caramelize. All I need is a thick slice of crusty bread and this is the perfect weekday dinner. Add 2 Tbsp water to the bottom. Let cook until soft, about 7 min, stirring a few … Great combination! Add potatoes, mushrooms, kale and vegetable broth and cook for 30 minutes. But soups like this, for lunch or for dinner, are a total win. Heat the oil in a large stock pot over medium heat. :). Stir in maple syrup and simmer for additional 10 minutes. I love to put them in soups because they hold up well and stay crunchy! In a large soup pot, layer the bay leaf, celery, onion and carrots. Pour back into the pot and stir. It’s not only easy to make, … Coconut milk gives this soup a boost of flavour and creamy texture. Or at least they look like rice cakes? Bake for 30 minutes. You nailed it with this recipe! Instructions. The soup looks delicious! Add the garlic and rosemary; cook and stir for 1 minute … This tasty Teriyaki Cauliflower and Kale Stir … Combining parsnips with kale and turmeric sounds delicious! This Vegan Chicken Noodle Soup is warming, nourishing and down right delicious. This kale soup is green, healthy and downright delicious - plus it's 100% creamy and 100% vegan! Add almond milk, nutritional yeast and Braggs. Add parsnips, kale and broth to stock pot. All rights reserved. I definitely need to make this next week! Step 1. I love kale and parsnips, though I've never put them together before and it's a great combo. Cover with the vegetable broth and bring to a boil. I could eat this every day! White beans are filling, rich in dietary fibre, low in fat and contain complex carbohydrates and plant-based protein. I've got parsnips in the vegetable drawer and I have kale. Filled with herbs and spices, kale… Add small amount of water if needed to prevent veggies from sticking to bottom of pot. So I was happy to read that you make a lot of soup too LOL! A diet that prioritizes lots of healthy vegetables, beans, nuts, legumes, fruits, seeds, whole grains, and olive oil is good for you and good for the planet.The health benefits of eating a plant-based diet are well known, and include everything from helping to keep you slim to holding chronic diseases at bay. Oh this recipe is exactly what I've been looking for! In a large soup pot over medium heat, saute onion and garlic with olive oil and oregano until soft, … All that plus dismal weather calls for a green pick me up for sure! Add the garlic, cook for 2 minutes and then add the kale, bean puree and sweet potato. Cook for 5-7 minutes, stirring frequently, or until the onion is tender and clear. Perfectly cozy and bursting with Italian spices, this ah-mazing Tuscan Kale Potato Bean Soup is packed with powerhouse ingredients all bathed in a luscious broth. I will have to make some crusty bread to test your theory! If olive oil is a health or nutrition concern it may be substituted with water or broth for an oil-free recipe. Use an immersion blender to puree until smooth. I think you'll love the combo Gloria. They're so cozy yet life-giving, which is great this time of year when we're feel kind of glum and like we're just trudging along after all of those holiday treats. Taste for seasoning, adding more S+P as needed. In the same soup pot, heat 2 tablespoons of olive oil over medium-low heat. This is my kind of soup! (I just buy it because I like it, but this is an added perk.) Warm, cozy, and packed with satisfying plant-based nutrients. Add the garlic, cook for 2 minutes and then add the kale, bean puree and sweet potato. To serve, spoon soup into bowls and top with reserved beans and vegetables. You're welcome...so glad you enjoyed it. No wonder folks using plant-based soups report shedding up to 18 pounds a week! Hubby likes his with a large scoop of rice inside, but I love it just the way it is. Heat the oil in a large saucepan set over medium heat. Add ¼ cup of water or veggie broth to a large pot and saute the onion, carrot, celery and garlic for several minutes until they start to wilt. I wanted to bring all the elements of that delicious soup and make it plant-based. Is white bean soup good for you? Parsnips are a seriously underrated vegetable. Discover new flavors with nutrient-packed and delicious plant-based soups. Step 2. 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional) I love parsnips and definitely haven't eaten enough of them yet this season. I get almost giddy when I stumble upon a recipe and I already have everything to make it! Sauté for 2-3 minutes. Chicken Noodle Soup … Cook until vegetables are softened, stirring occasionally, about 5 minutes. Peel and dice the sweet potato. Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Haha. 8 cups veggie broth, or combo water and broth, Optional: chopped parsley, cilantro or crushed red pepper for garnish. Pour onions in pot and cook for 5 min. Give it a quick pulse, then pour back into the pot. I feel like I'm still in recovery mode! While the onions are cooking, in a separate bowl, juice the lemon into the kale and massage gently. Add salt and pepper to taste, and enjoy! This soup is so digestible, I think anyone would do well with it. Soups like these are my idea of comfort food. Heat vegetable broth in large soup pot on low. Stir and cook until garlic is fragrant, about 30 … This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Thanks for sharing! Take out about 2 cups of the soup and blend in blender. Strain out 1.5 cups of the beans and vegetables with minimal liquid, set aside. This soup is a winner - tasted wonderful, looks great - love the ingredients , the colour c even makes you feel healthy .Hubby said it was the best soup he has ever tasted - praise indeed from him .Thank you it also fits into the Fast 800 healthy diet ! Make eggs for those who want them, but in my experience, the egg-eaters will also eat this one up! Bring to a boil, then cover and reduce heat to low until potato is tender, about 15 minutes. In the same soup pot, heat 2 tablespoons of olive oil over medium-low heat. This soup looks and sounds delicious. Depending on the size of your blender, you may have to do this in two batches. How do I add a photo here ? Oh, those are flax crackers. This version tastes fantastic and has the same warming, healing feel that the original does. Definitely! The perfect plant-based main or side that requires just 10 … Parsnips are a favourite of mine, but they have a distinct sweetness that would be balanced really nicely by the green kale. We are in the middle of comfort food season. Serves 6. So much good stuff in this soup! Carefully pour the remaining broth into a blender and blend until you have a smooth consistency. Add squash, corn, and onion to large pot. Vegan White Bean and Kale Soup with potatoes is a hearty winter soup that only takes 30 minutes to make! A great swap! I absolutely love soups like this. What you need to make this Creamy Potato Sausage Kale Soup The key ingredients here are potatoes, vegan sausages, and kale! That is why it's always good to have another soup recipe, to change things up. I love both parsnip and kale, yet I have never paired them together. (Vegan, gluten-free, oil-free.) Studies show simply eating soup increases weight loss by up to 50 percent — no matter the diet you adopt. Add broth (for broth I used six cups of water and three bullion cubes) barley, cans of drained beans, drained can of diced tomatoes, tomato paste and spices … Saute carrots, celery, garlic and shallot in broth until … Gluten-Free and Plant-Based, perfect meal-prep. with Horseradish Tartar Sauce and Rainbow Slaw. I don't know how I lived without my immersion blender...the best for pureeing soups. Your email address will not be published. Sprinkle on spices and cook until onions become translucent, about 5 minutes. Colds are going to be scared of me. Cover the pot and reduce the heat to simmer on low for 30 minutes or until the vegetables are tender. I don't think there's a button to upload a photo...I think you can do that on pinterest though. Sprinkle with fresh herbs and crushed red pepper if desired. That one starts with a whole chicken and it’s got amazing flavor! Not only that, but you feel good AFTER eating them, too. I totally agree. Can't wait to try it. 1-Pot Everyday Lentil Soup An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. That plant-based dip had bell peppers and cauliflower as the first two ingredients. If it fits in a bowl and I can wrap my hands around it, I am a happy camper. Following a plant-based diet is a smart move. Heat up a large heavy-bottomed soup pot. The brown rice and chickpeas need to be cooked before adding to soup, so prepare these items beforehand or use canned chickpeas instead. I realize I’m a little lentil-crazy right now after just posting this huge Lentil Recipe Round-Up in celebration of 2016 being declared “International Year of the Pulses”. Add the beans on top. I can never get enough soup this time of year and all the great healthy ingredients in this one make it even better! I love that you'v used parsnips instead of the more common potato. Cook for … Then you’ve got your usual suspects like onion, garlic, broth, … The color, flavor and nutrition it adds to a soup is incredible. Right? When it starts bubbling, add chopped onion, carrots, celery, and garlic. In a large pot, saute the onion, garlic, carrots, and celery on medium heat for about five minutes. Reduce to a simmer (medium heat) and cook for about 30 minutes (the potatoes should be soft and … Thanks Traci, it is quickly becoming a favorite over here. Nourishing Lentil Soup with potato, kale, and flavorful spices! Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until parsnips are tender and kale has softened. Add onions, carrots, and celery. I don't like the soups that are heavy and pasta-laden. Scoop out 2 cups of the soup from the pot and add to a blender. Dice the onion, slice the celery and carrots in ¼ inch rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons. Add the leek, celery, carrots, and bay leaf, and continue to cook, stirring, for about 5 minutes, until all the vegetables have softened. Decrease heat to simmer and cover. What a messy job, otherwise. They are so much more interesting and less carb-laden. I love the idea of a nourishing soup as preventative medicine for the body. You know what they say, timing is everything! Add spices and cook for a couple minutes. … This plant-based quiche comes together pretty easily and it’s delicious! Heat 2 tablespoons olive oil in a large soup pot over medium heat. Heat olive oil in a large soup pot over medium heat. Using just simple whole-foods, plant-based ingredients, this oil-free recipe is ideal for Fall or Winter time when the weather starts to cool. Add 3 Tbsp water to a soup pot. Oh yes this is my kind of soup - little prep LOTS of flavor and nutrition! Ingredients 1 Tablespoon olive oil 1 large onion, diced 2 stalks celery, thinly sliced 1 Tablespoon turmeric ½ teaspoon coarse sea salt ½ teaspoon freshly ground black pepper 4 cloves … I'm also a big fan of kale. To the pot, add the garlic, chili flakes, and rosemary. In a large pot over medium heat, combine vegetable broth, onion, carrot, celery, 1/2 parsley, salt, … Add the remainder of the ingredients, except the kale, and stir to combine. Exactly. Explore easy vegan soup recipes. If you’re cooking for both plant-based eaters and omnivores, this is a great dish to add to a brunch menu. Set aside blended mixture. When the temperatures are this cold, there's really no other choice! This soup also has the bonus of nutrient-rich kale! Add kale and stir to combine. ... White Bean Quinoa and Kale Soup. Add the onion and carrot. My little one has started eating a lot of kale, but I don't think we've introduced her to parsnips yet - time to change that! Press garlic into pot and cook for 1-2 minutes, stirring constantly so it doesn’t burn. Get Purple Carrot recipes delivered to your door every week. Bon Appetit! You know, we are making soup 3 times this week and I *almost* thought it was too much. Add the onions; cook and stir for 6 to 9 minutes until onions begin to turn brown. Simmer for 20 minutes. Preheat the oven to 400°F. This plant-based Health Booster Soup is based on a popular recipe for Virus Killing Soup. Cheers! Ingredients 2 large yellow onions diced 3 large celery stalks diced 2 large carrots diced 6 garlic cloves minced 1 heaping tablespoon fresh thyme leaves or 1½ teaspoons dried thyme 3 sprigs fresh … In a large stock pot, heat olive oil and add onions and celery. © Copyright 2020 Purple Carrot. Yum! And hey, it comes together without much trouble, so that's even better (I love having an immersion blender just for things like this). I like both kale and parsnips but never thought of putting them together. Add a little more broth along with the tomato paste and mix in the paste. Instead, I like the ones are veggie heavy and make you feel good about eating them. Bring to a boil, then cover and reduce heat to low until potato is tender, about 15 minutes. A meatless (preferably vegan) pot of goodness that I can make once, and eat for days. Instructions. Hold up well and stay crunchy do n't think there 's really no other choice for. 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