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Sweet Potato, Leek, Parsnip and Bean Soup – a Vegan Winter Comfort Food

  • Author: Georgia @



  • 3 large sweet potatoes, cubed 1/2 inch
  • 2 medium/large leeks, sliced and dirt removed
  • 56 parsnips, peeled and chopped
  • 1 tablespoon olive oil or 1/4 cup water (water saute)
  • 1 tablespoon herbes de provence
  • pinch of red pepper flakes
  • 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
  • 5 cups vegetable broth
  • mineral salt & fresh cracked pepper to taste


  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.


  • Serving Size: 4
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