fab. vegan recipe of the day: ‘Vegan root vegetable soup’

Posted on March 17, 2013

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Today (17th March), US Lydia Walchin posted a fab. vegan recipe on her web-site the Perfect Pantry titled ‘Vegan root vegetable soup’. The soup contains parsnips, carrots, rutabaga (swede), butternut squash and an apple! (The Perfect Pantry is not  a vegan web-site.)

‘… This root vegetable soup, vegan and and gluten-free, carries its own sweetness; add some fruit and warm spices like cumin, coriander and garam masala, and whip everything together with your immersion blender. If you love cilantro [coriander], garnish individual servings with a few chopped leaves …

Vegan root vegetable soup

From the pantry, you’ll need: onion, fresh ginger root, garlic, cumin, coriander, garam masala, curry powder, olive oil.

Serves 6-8.

Ingredients

1 large onion, diced
2 Tbsp olive oil
1 tsp chopped garlic
1 tsp chopped ginger
2 parsnips, peeled and diced
2 carrots, peeled and diced
4 cups diced rutabaga
4 cups diced butternut squash
1 large red-skinned apple, any variety, chopped (no need to peel)
1 tsp cumin
1 tsp curry powder, sweet or hot
1/2 tsp ground coriander
1/2 tsp garam masala
Zest of one orange
Kosher salt and fresh black pepper, to taste

Directions

In a Dutch oven or heavy soup pot, sauté the onion in olive oil over low-medium heat until translucent. Add the garlic and ginger, and stir for 1 minute until the garlic and ginger soften slightly.

Stir in the vegetables and apple, and cook, stirring frequently, for 4-5 minutes. then add the cumin, curry powder, coriander and garam masala, and stir for 2 minutes, to toast the spices.

Pour in 4 cups of water.

Bring to a boil, then reduce heat to simmer. Cover the pot, and cook for 20 minutes, or until the vegetables are soft when pierced with a knife.

Remove the pot from heat, and purée the soup with an immersion blender. (Or, let cool slightly, then purée in batches in a blender. Return the soup to the pot.)

Return the pot to the stove top, and stir in the orange zest. Add 1/2 teaspoon each of kosher salt and black pepper. Taste and add more salt and pepper if needed.

Serve hot. Or, let cool completely, and refrigerate or freeze …’

Read the item in full and the recipe, view images, follow links to other recipes and add your comment online at www.theperfectpantry.com/2013/03/recipe-for-vegan-parsnip-carrot-and-rutabaga-soup.html

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