The best winter soups are healthy and hearty and warming like this vegan vegetable soup. It’s packed with veggies like sweet potatoes, parsnips, carrots and mushrooms. Plus, the addition of spices like garam masala, turmeric and cayenne warms you down to your toes. Go on and cozy up with a bowl.
Vegan Winter Vegetable Soup Recipe
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 package (8- to 10-ounces) crimini mushrooms, sliced
3 big cloves garlic, finely chopped
4 cups water
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1/2 pound parsnips, peeled and coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1 can (14.5 ounces) diced tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Dash cayenne pepper
1 tablespoon tamari
Fresh cilantro or Italian flat-leaf parsley leaves
In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes to soften, stirring occasionally. Add mushrooms; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant.
Add water, sweet potatoes, parsnips, carrots, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender.
Stir in tamari. Taste and adjust seasoning, if needed. Top individual servings with fresh cilantro or parsley.
Makes about 8 cups soup