Description
This hearty root vegetable soup is filled with good-for-you ingredients. It’s deliciously creamy and completely plant-based.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and cut into 3/4-inch pieces
- 1 large parsnip, peeled and cut into 3/4-inch pieces
- 6 cloves garlic, minced
- 5 cups vegetable broth
- 1 large russet potato, peeled and cut into 1-inch pieces
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 2 slices hearty sandwich bread, lightly toasted (about 2 oz)
- 2 (14.5-ounce) cans cannellini or navy beans, drained and rinsed
- 2 cups frozen peas
- 1/2 teaspoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Add the onion, carrots, and parsnip. Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 5–7 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the vegetable broth, potato, thyme, rosemary, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
- Remove and discard the bay leaf.
- Transfer 2 cups of the soup to a blender. Add one can of beans and the toasted bread. Blend until smooth.
- Stir the purée back into the pot. Add the remaining can of beans and the peas. Cook over medium heat until the beans and peas are heated through, about 8 minutes.
- Stir in the balsamic vinegar. Season with salt and pepper to taste.