winter vegetable soup (vegan & gluten-free) Something Vegan

I used a variety of winter vegetables in this soup, but you can replace any you don’t like and use your favorites.
2 Tbsp. olive oil
4 cloves garlic, minced
1 red onion, diced
1 cup rutabaga, peeled, diced
1 cup rainbow carrots, peeled and chopped
1 cup golden beet, peeled and diced
1 cup celery root, peeled and diced
1 cup purple sweet potato, chopped
1 cup orange sweet potato, chopped
1 cup white potato, chopped
1 cup honey nut squash, peeled and chopped
1 tsp. dried oregano
1 tsp. dried thyme
6 cups vegetable stock
1/4 tsp. salt
1/4 tsp. ground black pepper
To a large pot over medium- high heat, add oil, garlic, and onion. Stir and cook a couple minutes. Add rutabaga, rainbow carrots, golden beet, celery root, purple sweet potato, orange sweet potato, white potato, and honey nut squash, oregano, and thyme. Stir and let cook a few more minutes. Add vegetable stock. Bring to a boil, reduce the heat to low, cover and let cook about 15 minutes, or until vegetables are tender. Stir in salt and pepper.

If you make this or any of my other recipes, I would love it if you shared a picture of it with me on Instagram.

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