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
- 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.
