White Bean and Root Veggie Soup-rich and creamy end of winter soup that uses only veggies to provide a cream-like texture.
Ingredients
1 cup small diced onion
1 cup well-cleaned small diced leek
1 tbsp fresh rosemary, or 1½ tsp crushed dried rosemary
1 tbsp fresh thyme, or 1 tsp dried
¼ tsp ground pepper (plus more for seasoning)
1¼ tsp kosher salt
2 tbsp minced garlic
2 bay leaves
4 cups cooked cannellini beans (we used 2 cups dried cannellini beans, soaked overnight and cooked in a pressure cooker for 11 minutes, can reserve cooking liquid to use in place of water) or use 2 cans rinsed and drained)
1 cup chopped celery
1½ cups peeled and chopped celeriac (celery root), if you can’t find, increase amount of parsnips by same amount or use white potatoes
1 cup chopped & peeled parsnips
6 cups of water
½ tsp smoked paprika
3-4 cups fresh greens stirred into soup after pureed (we used spinach)
1-2 tbsp freshly squeezed lemon juice (to taste)
Top with fresh parsley for serving
Instructions
Place leeks, onion, dried/fresh herbs, garlic, salt, and pepper into a soup pot, along with a few tablespoons of water. Heat until onions have softened, adding additional water to prevent sticking.
Add remaining veggies, water, and paprika and cook until all veggies have softened, about 20-30 minutes
Puree all of the soup using either a stick blender (smooth, but still has chunks), or working in batches in a blender (silky texture).
Season with fresh lemon juice, additional salt/pepper, and stir in greens right before serving.
For serving, stir in fresh parsley. Soup goes great with a massaged kale salad with lentils, shown below. Or a rice salad and fresh greens.
Notes
411 mg Potassium, 32% Vitamin A, 19% Vitamin C, 15% iron, 10% calcium based on 8 servings
Nutrition Information
Serving size: ⅛ Calories: 133 Fat: .25 g Saturated fat: 0 g Carbohydrates: 29.4 g Fiber: 9.4 g Protein: 8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/white-bean-and-root-veggie-soup/