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More Popular Recipes

Vegan - Hearty Root Soup

Recipe #103606 | 1 hour | 20 min prep | SERVES 6 -8 (Change Servings)
(32) RATE IT NOW READ REVIEWS

RECIPE BY: Dragonshoes

I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!

Posted on: Nov 8, 2004

Print Recipe

Ingredients

  • 4 potato, peel and diced
  • 1 onion, chopped
  • 1 garlic clove, cut in half
  • 1 parsnip, peeled and diced
  • 2 carrot, peeled and diced
  • 1 turnip, peeled and diced
  • 1 celery root, peeled and diced (celeriac) (optional)
  • 1 fennel, diced (optional)
  • 1 leek, washed and thinly sliced
  • 1 rutabaga, peeled and diced
  • 1 (15 ounce) can vegetable broth
  • 1/3 cup barley
  • 1/3 cup cilantro, washed and chopped
  • 4 cups water
  • salt and pepper

    • Directions

    1. 1
      In a large saucepan add all ingredients and bring to a boil.
    2. 2
      Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
    3. 3
      Add additional water if needed.
    4. 4
      When done you can mash a little with the potato masher or eat as is.

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    Featured Reviews for This Recipe

    From: FabulousBigNiki

    On Jan 4, 2008

    I made this once before, and I thought it was VERY bland. It's a good mix of veggies,but I felt it needed a lot more flavor. I tried it again making some changes, and it tastes much better. My changes: I sauteed a few cloves of garlic--minced-- and chopped shallots in olive oil, then added some dry white wine. I used Wolfgang Puck's veggie stock and no water. I also added fresh parsley, rosemary, basil, and 2 bay leaves. Also added chopped celery and shallots to the soup. NOW we're talking good soup!

    0 people found this review helpful

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    • From: Chef #645874

    On Dec 9, 2007

    This was so good! And it made way more than 6 servings.

    0 people found this review helpful

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    • From: ThePurpleDevil

    On Nov 13, 2004

    This is a sensational soup. Great flavor, it's even vegan, full of vitamins and nutrients,and a warm you to the bones soup for a cold winter meal. Thank you!!!!!!!!!!!!!!!!! I'm making a crockpot for the potluck next week at work.

    4 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: BreadandTea

    On Mar 3, 2005

    Weather has been so cold lately that I wanted to make a huge pan pot of soup and tried this one. Glad I did, what a wonderful soup and the potatoes thicken the broth. I added a few shallots and chives. Yummy indeed!!!!! I'm a vegan so this is a great new addition to my little cookbook of favorites.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 33 reviews
    Nutrition Facts

    Serving Size 1 (497g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    1 parsnips

    1 rutabagas

    Calories 201
    Calories from Fat 9 (4%)
    Amount Per Serving %DV
    Total Fat 1.1g 1%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 284mg 11%
    Potassium 864mg 24%
    Total Carbohydrate 43.6g 14%
    Dietary Fiber 6.5g 26%
    Sugars 5.2g
    Protein 5.8g 11%
    Vitamin A 4350mcg 87%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.0mcg 0%
    Vitamin C 37mg 62%
    Vitamin E 0mcg 1%
    Calcium 55mg 5%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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