Got five? Veggies that is! This simple combination of potatoes, carrots, parsnips, celery and onions, along with flavorful dried herbs, all come together in a flash to produce a hearty and tummy-warming lunch or supper soup! Serve over leftover cooked rice, quinoa or millet and you have a satisfying, one-pot meal.
ABOUT THE RECIPE:
Low in fat and chock-full of nutrients, this is a great one-pot meal. That being said, you can’t go wrong serving a leafy green salad with this simple, yet savory soup.
Makes 4 to 6 servings
INGREDIENTS:
- 2¾ cups peeled and chopped russet potatoes (see note)
- 2 cups chopped carrots (peeling is optional)
- 1¾ cups chopped celery, with leaves
- 1½ cups peeled and chopped parsnips
- 1 small red onion, chopped
- 1½ teaspoons dried dill weed
- 1½ teaspoons dried parsley
- 1 teaspoon dried marjoram
- ¼ teaspoon salt (optional)
- 2 large vegan bouillon cubes
- 8 cups water
- Cooked basmati rice, millet, or quinoa (optional, see VARIATION)
INSTRUCTIONS:
Put all of the ingredients into a large soup pot. Stir to combine. Bring to a boil over medium-high heat. Decrease the heat to medium-low or low. Cover and simmer, stirring occasionally, for 50 minutes to 1 hour. Serve hot.
FIVE-VEGGIE SOUP with BASMATI RICE: (VARIATION: pictured in this blog) For a heartier option, ladle each serving of this soup over ½ cup cooked brown basmati rice. (Cooked quinoa or cooked millet are great options too!)
NOTE: You can use baby potatoes in this recipe, in place of the russets. If you are using baby potatoes, there is no need to peel them before chopping them and adding them to the soup.
