You’re still resting on the sofa with just a few minutes till supper. Problem? Not at all; all you need are four ingredients and 30 minutes to make this excellent and fast soup!
Time to prepare: 10 minutes
Time to cook: 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
- Coarsely chop all your vegetables.
- 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.
- Gradually add in the water and continue cooking for 15 minutes.
- 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.
Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:
A complete supper with enough leftovers to share. A nutrient-dense soup that is healthy for both the body and the mind. I prefer to eat it with nutritional yeast or garlic vegan sour cream.
This soup is very tasty. Like others, I enjoy the concept of one serving being plenty; it’s large enough to serve yourself but tiny enough that you don’t feel terrible for not taking the whole batch to work the next day.
Simple ingredients provide delicious outcomes. The texture reminded me of my fish chowder recipe (minus the potatoes). The only issue I’d have is if it’s genuinely vegan. This dish contains no egg products.
It looked and smelled incredibly fantastic, and I felt like I was eating soup or something, but it tasted so amazing. I wanted to lick the spoon because of the silky texture and sweetness on my tongue! I used cannellini beans in it, but I will certainly use mung beans next time. Thank you so much for sharing this fantastic recipe!
This soup just blew me away. That is unquestionably a winner. Thick and creamy, yet with a smooth, delicate flavor from all of the veggies included. This night, I brought a friend over for supper, and she enjoyed the soup as well!
Delicious soup with a lot of flavor! It’s also quite simple to make.
I made this a few days ago.
And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!