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Nutrition Facts
Serving Size 1 (513g) Recipe makes 6 servings The following items or measurements are not included below: 1 rutabagas
Calories 189
Calories from Fat 4		(2%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 46mg		1%
Potassium 870mg		24%
Total Carbohydrate 42.7g		14%
	Dietary Fiber 7.2g	28%
	Sugars 5.1g
Protein 5.2g		10%
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By: -Sylvie-

Vegan - Hearty Root Soup

Recipe #103606 | 1 hour | 20 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Dragonshoes
Nov 8, 2004

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!

SERVES 6 -8 (change servings and units)

Ingredients

4 potatoes, peel and diced
1 onion, chopped
1 garlic clove, cut in half
1 parsnip, peeled and diced
2 carrots, 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
In a large saucepan add all ingredients and bring to a boil.
2
Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
3
Add additional water if needed.
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: 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: Spiritualized

On Dec 5, 2007

Liked the soup, used a great deal of my veggies, but slightly bland. It needs something else. Don't know what yet !

1 person found this review helpful

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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!

9 people found this review helpful

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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.

4 people found this review helpful

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