Go Back
–+ servings
Print

Vegan Root Vegetable & Kale Soup

Clean eating, Vegan Root Vegetable & Kale Soup can be more than satisfying. It can be super tasty and leaving you feeling wonderful when done eating.
Course Appetizer, dinner
Cuisine soup, vegan, vegetarian
Keyword Root vegetables, Soup, vegan, vegetarian,
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!