Best 3 Vegan Hearty Root Soup Recipes

In the realm of culinary delights, vegan hearty root soup stands as a beacon of warmth and nourishment, offering a symphony of flavors and textures that cater to the palate of even the most discerning epicureans. As the days turn colder and the air becomes crisp, this comforting soup emerges as a culinary hero, inviting you to embark on a journey of taste and satisfaction. Whether you're a seasoned vegan chef or simply seeking to explore the wonders of plant-based cuisine, this guide will lead you towards crafting the perfect vegan hearty root soup, a culinary masterpiece that will warm your soul and delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

HEARTY ROOT VEGETABLE SOUP

Hearty Root Vegetable Soup image

I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. -Arlene Adams, Grafton, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup chopped onion
1 cup chopped celery
2 tablespoons butter
6 cups beef broth
1 cup cubed peeled potatoes
1 cup chopped peeled turnip
2/3 cup chopped carrot
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1 cup shredded cabbage

Steps:

In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.

Nutrition Facts :

THICK, HEARTY ROOT VEGETABLE VEGAN STEW

Thick, Hearty Root Vegetable Vegan Stew image

Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!

Provided by lsferlazza

Categories Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

6 cups water or 6 cups stock
3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
5 ounces shiitake mushrooms, sliced
5 ounces button mushrooms, sliced
1/4 cup almond flour
1 large sweet potato, cubed
2 large rutabagas, cubed
1 large parsnip, cubed
1 large turnip, cubed
1 tablespoon sea salt
1/4 teaspoon white pepper
1 rosemary sprig
4 -5 oregano sprigs
1 sage sprig
1 bay leaf
1 bunch swiss chard, stems removed, greens roughly chopped

Steps:

Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.

Nutrition Facts : Calories 137.3, Fat 4.7, SaturatedFat 0.6, Sodium 856.9, Carbohydrate 22.4, Fiber 6.6, Sugar 12.5, Protein 4.1

Tips:

Choose the right root vegetables: The best root vegetables for soup are those that are in season and have a good balance of sweetness and earthiness. Some good choices include carrots, parsnips, turnips, rutabagas, and celeriac.
Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, which gives the soup a richer flavor.
Use a variety of herbs and spices: Herbs and spices add depth and complexity to the soup. Some good choices include thyme, rosemary, sage, garlic, and onion.
Don't overcook the vegetables: The vegetables should be tender but still have a little bit of bite to them. Overcooking them will make them mushy.
Serve the soup with a variety of toppings: Some good choices include croutons, grated cheese, chopped fresh herbs, and a dollop of sour cream or yogurt.

Conclusion:

This hearty root soup is a delicious and nutritious way to warm up on a cold day. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.