Menu
Sweet Potato And Leek Soup Feature 2000px

We love soups. This one is a delicious, vegan, and gluten-free option that includes two often overlooked items: leeks and parsnips. This is a quick and easy vegan soup to make, as well. With Winter upon us, its a wonderful time to experiment with new soups and seasonally available roots. 

We were inspired by a recipe on the Simple Veganista site that used leeks, yukon gold potatoes and white beans. The recipe appealed to us immediately and we adapted it to include what we had on hand. Our recipe adds the richness and color of sweet potatoes, and the sweetness and texture of parsnips. Plus, it’s a quick and easy soup to make. So, if you are looking for a big pot, hearty vegan soup that is an easy recipe to make, even after work, put this one on your list.

Cubed sweet potatoes on the cutting board

Beautiful sweet potatoes, cubed and ready for the soup!

 

Our Take

It exceeded our expectations, we know we will make it again and consider it a great recipe for family or, by doubling, for entertaining. 

A loaf of crusty bread and/or a big salad would make a good complement.

An easy vegan soup recipe with sweet potatoes, leeks, parsnips, and white beans

 

Sweet Potato, Leek, Parsnip and Bean Soup - a Vegan Winter Comfort Food
Serves 4
Write a review
Print
Ingredients
  1. 3 large sweet potatoes, cubed 1/2 inch
  2. 2 medium/large leeks, sliced and dirt removed
  3. 5-6 parsnips, peeled and chopped
  4. 1 tablespoon olive oil or 1/4 cup water (water saute)
  5. 1 tablespoon herbes de provence
  6. pinch of red pepper flakes
  7. 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
  8. 5 cups vegetable broth
  9. mineral salt & fresh cracked pepper to taste
Instructions
  1. In a large pot or dutch oven, heat oil/water over medium-high.
  2. Add leeks and saute until softened, about 5 minutes.
  3. Add in herbs and spices, cook until fragrant, about 1 minute.
  4. Add in potatoes, parsnips, broth and salt & pepper to taste.
  5. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender.
  6. Add beans and cook until warm through, about 5 minutes.
  7. Let cool a few minutes before serving.
Full of Beans http://www.fullofbeans.us/

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 8 Comments
  1. Yet another recipe I am going to make for Levan when he’s back! Looks superb, and I’m making it even if it’s summer here. Melbourne summer is a pathetic excuse for sunshine anyway… Always freezing and or raining!

    Great job you guys 🙂

  2. Amrita, thanks for saying so. It really is a fantastic soup, so get some delicious soup into that guy. As a matter of fact, just got done with a long chat session with him that was SUPER helpful! Thanks for EVERYTHING!
    -Greg

    1. Hi Bianca, thanks! This is a super delicious recipe. We just finished the last bowl of it from the last time we made it (which is when we did the post LOL). It’s a wonderful mix of flavor with just a hint of heat from the red pepper. We love it. Thanks for the pin and please let us know what you thought of it once you make it.
      🙂

    1. Hi Leslie, turnips will absolutely be fine. They will just be slightly less sweet than the parsnips. I often find myself making a tweak to a recipe with what is on hand or what wonderful surprise I find at a farmer’s market. ?
      Please let us know how it works out!
      -Georgia

Comments! We love them - tell us what's on your mind!

%d bloggers like this: