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Three Root Vegetable Soups, All Vegan

Serves 2-4 4 cups vegetables (red beet or carrot or celeriac), peeled and cut into 1-inch pieces1 garlic clove, peeled, chopped1 tablespoon finely diced fresh ginger2 tablespoons olive oil2 cups water2 teaspoons salt2 tablespoons apple cider or rice vinegar1 tablespoon maple syrup1 tablespoon chopped parsley1 cup unsweetened coconut milk {pinterest_rich_pins_images} Three Root Vegetable Soups, All Vegan {/pinterest_rich_pins_images}

Three Root Vegetable Soups, All Vegan

  • 1/9
    Carrot soup, red beet soup and celeriac soup
  • 2/9
    Fresh parsley, coconut milk, maple syrup, ginger, vinegar and garlic
  • 3/9
    Celeriac
  • 4/9
    Red beets
  • 5/9
    Carrots
  • 6/9
    Red beet soup, celeriac soup and ginger soup
  • 7/9
    Carrot soup
  • 8/9
    Red beet soup
  • 9/9
    Celeriac soup (Illustration by Radoslav Penkov)

Text, photos and food cooked by Michal Martinek

Dec 6, 2014

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Three Root Vegetable Soups, All Vegan

Crimson. Orange. Blond. Choose your favorite root—red beets, carrots or celeriac—and make a simple, comforting soup, an ideal meal for chilly weather. The same ingredients are used in all three versions, adding refined, earthy notes and a rich, velvety texture. Among the three vegetables, celeriac (or celery root) is probably the least common. Unsightly, coarse and knobby with leathery skin, it’s not exactly a runway model kind of vegetable. But once peeled, it has an interesting aroma—a blend of celery and parsley. 

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  1. Serves 2-4
  2. 4 cups vegetables (red beet or carrot or celeriac), peeled and cut into 1-inch pieces
  3. 1 garlic clove, peeled, chopped
  4. 1 tablespoon finely diced fresh ginger
  5. 2 tablespoons olive oil
  6. 2 cups water
  7. 2 teaspoons salt
  8. 2 tablespoons apple cider or rice vinegar
  9. 1 tablespoon maple syrup
  10. 1 tablespoon chopped parsley
  11. 1 cup unsweetened coconut milk

1

Heat the olive oil in a wide soup pot over medium heat. Add the garlic and ginger and cook until translucent, about 3-4 minutes, stirring several times.

2

Add the vegetables, water and salt and bring to a boil. Lower the heat and simmer, covered, until tender—about 25 minutes.

3

Add the vinegar, maple syrup and parsley. Puree in a blender until smooth and creamy and return to the pot. Stir in the coconut milk, and reheat gently.

Tip

Use a sharp paring knife for peeling celeriac root.

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