GREEN BEAN AND CARROT SOUP (VEGAN, GLUTEN-FREE)
If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com
Provided by InnerHarmonyNutriti
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a medium pan and sauté onion until translucent.
- Add carrots and green beans and sauté a little longer.
- Add vegetable stock and cook until the vegetables are tender.
- Purée the soup using a hand blender or blender.
- Add almond milk, salt and herb and adjust the taste.
- Transfer the soup to soup dishes and top with parsley flakes (optional).
- Infuse love and serve.
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Nancy Kuria
[email protected]This soup was just okay. It wasn't bad, but it wasn't great either. The flavor was a bit bland, and the soup was not very creamy. I probably wouldn't make this soup again.
Charlie Chezar
[email protected]This soup was easy to make and very flavorful. I used vegetable broth instead of chicken broth, and it was still very good. I will definitely be making this soup again.
Sukh Chandi
[email protected]I'm not a huge fan of green beans, but this soup was surprisingly good. The carrots and potatoes balanced out the flavor of the green beans, and the soup was very creamy. I would definitely recommend this soup to others.
Md Porosh
[email protected]This soup was delicious! I made it for my family and everyone loved it. The soup was creamy and flavorful, and the green beans and carrots added a nice crunch. I will definitely be making this soup again.