In my quest to eat more vegan meals, soup is the perfect vehicle to help me with that goal. Soups can be hearty, tasty and full of all kinds of ingredients.
I would have to say that I was never much of a soup person. In my younger days, it was French Onion Soup (with lots of cheese) or nothing at all. Coming up with new ideas for the blog is a perfect way to explore foods that you would not generally eat. So this Vegan Root Vegetable & Kale Soup is part of my exploration.
I have tried a number of soups and a few of my favorites include my recent post GF CREAMY CHICKEN VEGETABLE SOUP, this fun Middle Eastern IRAQI LENTIL SOUP WITH MEATBALLS, a cold Mexican soup GREEN GAZPACHO SOUP and this VEGAN RED LENTIL KALE SOUP. As I write this paragraph, I surprise myself with the variety of these soups. I love food and I love to try new things. These soups show so much range in flavors, ethnic foods and for different diets. Soups from America to Persia and from hot to cold and chicken to vegan.
As I look at the ingredients used to make this soup, I now realize I used real butter which would not be vegan. PLEASE SUBSTITUTE A VEGAN BUTTER TO MAKE SURE YOUR SOUP IS COMPLETELY VEGAN. I counted the number of ingredients in this recipe – 14. Wow. The number of ingredients speaks more to textures and colors than flavors though that impacts flavors as well. You can really taste each vegetable but the flavors are enhanced by the spices.
The cast of characters.
The building of the vegan root vegetable & kale soup.
The Vegan Root Vegetable & Kale Soup Plated.
Vegan Root Vegetable & Kale Soup
- 3 Whole Parsnips rough chop
- 2 Whole Leeks sliced in rounds, divided
- 2 Whole Carrots rough chop
- 3 Cloves Garlic minced
- 3 Stalks Celery rough chop
- 1 Bunch Kale Stem removed & rough chop
- 15 Ounces Diced Tomatoes
- 1 Cup Frozen Corn
- 1 1/2 Cups Frozen Peas
- 4 Cups Vegetable stock
- 1 Tbps Olive oil
- 1 Tbsp Butter substitute
- 1 Tbsp Italian Seasoning
- 1 Tbsp Lemon Pepper
- 1 Tbsp Parsley
Heat the oil and butter in a Dutch oven. Once melted, add three-quarters of the leeks, carrots, parsnips and celery and coat. Cook for a couple of minutes. Next, add the spices, mix well, and cook for two minutes. Add the tomatoes and cook for 5 minutes. Using an immersion blender and blend to your desired level of thickness. I blended until the soup had a creamy type texture. Add in the remaining leeks, bring to a boil, reduce to a simmer and cook for 10 minutes. Finish by adding the kale, corn and peas and cook for another 10 minutes.
Serve and enjoy!