Chunky Root Vegetable And Rosemary Soup (Vegan)

root veg rosemary lentil vegan soup
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I’ve got a stinking cold at the moment and like most people in need of comfort, my go-to meal is a piping hot bowl of soup. Unlike many of my recent batch cooked meals, none of this soup is going to make it to the freezer! It’s been my lunch every day since it was made and it’s the first soup I’ve made in a LONG time has had a thumbs up from two our of three children.

This recipe is easy-going. You can’t really get it wrong – it doesn’t matter much if you change the proportions of vegetables. Just use whatever root veg you have lying around. The rosemary really kicks this soup up a notch so don’t be tempted to skip it.

Serves 8

Ingredients

  • 3 onions, sliced
  • 1 leek, diced
  • 2 sweet potatoes, diced
  • 5 carrots, diced
  • 3 parsnips, diced
  • 3 discs frozen kale
  • 4 discs frozen leaf spinach
  • salt and pepper, to season
  • vegetable oil for frying
  • 2-4tsp fresh rosemary, chopped
  • 3 cubes vegetable stock powder
  • 1.5l water
  • 1tbsp nutritional yeast (optional)
  • a hefty sprinkling of red lentils and quick cook green lentils

Method

  1. Gently fry the onions in the vegetable oil until soft.
  2. Add the other vegetables and rosemary and continue to fry over a low heat for 20-25 minutes.
  3. Add the water, stock cubes ad nutritional yeast (if using) and simmer until the vegetables are cooked through and the sweet potatoes have pretty much disintegrated.
  4. Serve piping hot with a few slices of buttered wholemeal bread or toast on the side.

Top Tips

  • This soup would do well in a slow cooker.
  • You need a large pan or stockpot for this.
  • Try adding half a head of garlic for an extra yummy treat.
blank meal plan
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Join the Inspire Create Educate community and as a 'thank you' I'll send you a printable meal planner, helping you to save money and reduce waste! You'll also have access to more exclusive content .

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