Hearty Veggie Soup Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 25 mins
2 parsnips cut into wedges
3 carrots sliced
Fusilli pasta I use Go Go Quinoa
1 large broccoli only florets
220 gr/8oz cremini mushrooms sliced
540 ml canned navy beans rinsed
10 cups of water
1 tbsp organic vegetable powder stock I use Plochman's
Himalayan pink salt to taste
Garlic powder to taste
Black pepper to taste
3 tbsp oil
1In a large pot, bring water to boil, add stock, salt, garlic powder, parsnip, and carrots.
2Stir, wait until it boils again, reduce the heat and cover with lid. Let it simmer for 15minutes.
3In the meantime, sauté mushrooms until golden brown with touch of black pepper.
4Add fusilli pasta and broccoli into soup, stir well and bring to boil again. Reduce the heat, cover with lid and simmer for 8minutes.
5When ready, you will need to add 1 or 2 cups of boiled water into the soup and add the navy beans.
6Stir and add the mushrooms at the end.
7Stir well again and serve.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.