It’s hard to believe this
recipe is totally vegan. Creamy texture and yet totally vegan. Vegan Creamy Cold Season Soup includes Carrots, Turnips, Potatoes. Creamy Cold Season Soup Recipe
One bite and you’ll be back for more. This soup warms the soul while satisfying what your body needs. Easy ingredients that can be grown in home garden and prepared in no time. The recipe below is perfect for printing and adding to your collection.
Cold Season Soup made with nutrition root vegetables.
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Creamy Cold Season Soup Recipe
2 Tbs extra virgin olive oil
1 small scallion or yellow onion diced
1 clove of garlic chopped
4 turnips, peeled and roughly chopped
5 carrots, peeled and sliced
4 ribs celery, sliced
1 lb yellow potatoes, peeled and roughly chopped
salt and pepper
4 cups of Vegetable Stock
3 cups water
1-2 turkish bay leaf
Heat oil in a large stock pot over med-high heat. Add turnips, carrots and celery. Season with salt and pepper and saute continuously stirring. (about 10 minutes)
Add potatoes, broth, and water. Bring to a boil, then reduce heat to a simmer and cook, covered, until the vegetables are soft, about 40 minutes.
Puree soup in high-speed blender until velvety smooth. (Use Caution when pureeing hot liquids, only fill the blender halfway, and cover tightly and be careful of steam that escapes)
Serve in favorite soup bowl - garnish with chives
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Below are a few of my favorite images that show how to put this cold season soup together.
Onion from the Summer Garden
dice up root veggies
Heat Olive Oil
Turkish Bay Leaf
Be extremely careful blending the soup
Be sure to use caution when blending hot soup in this recipe. I recommend using the
Vitamix Pro Series 750 because it is easy pour. The Vitamix also can take the place of any food processor. Let’s Connect
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Cooking up soup can be super easy and nutrition. I’d love to connect with you and hear what your favorite soups are so be sure to comment below.