in Soup Recipes

Warming autumn soup, vegan

updated

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Ingredients for 3 servings:

  • 750 g swede(s)
  • 2 carrots
  • 500 g green beans
  • 500 ml vegetable stock
  • 300 ml water
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Swede, green beans, carrots

Peel and dice the turnip and carrots. Place them in a pot, bring to a boil with vegetable stock and water, purée everything, and season with salt and pepper. Meanwhile, wash the beans and cut them into 2 cm pieces. Cook them in a separate pot, season with salt, and then drain. Add the beans to the pot with the puréed turnips and carrots and season to taste. If the soup is still too thick, add a little water and season again. The soup tastes even better reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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