I’d like to think this recipe for vegan root vegetable soup with fresh herbs and chickpeas transitions nicely from winter to spring. It’s loaded with celeriac, parsnips, carrots and potatoes, but then, finished with copious amounts of fresh parsley, dill and chives. It’s light and brothy, but still satisfying. And that little bit of allspice? So nice!
This recipe makes ~4-6 servings.
A few things…
- ・While celery and celeriac (or celery root) come from the same plant, they a differences in flavor and texture. Celeriac tastes a bit like earthy celery. Although it’s crunchy when it’s raw, it becomes fluffy when cooked. In the U.S., I have had the best luck finding it at Safeway, but it can prove somewhat illusive at other national supermarket chains (at least in my area).
- ・So, you can’t find celeriac for this lovely root vegetable soup? Substitute another root vegetable, and see how it goes. Maybe turnips? I had it on the list of ingredients, but didn’t end up trying it. I’d love to know if you try it!
- ・While testing, I tried Edward & Sons Not-Chick’n Bouillon and Miso Master Chickpea Miso in the broth. Both were nice, but I liked the bouillon a smidge more.
With all your choices for online content, I appreciate you being here 💚 I hope this vegan root vegetable soup recipe is a hit! And check out other UVK recipes, like Apple Celeriac Salad, Farro Salad with Roasted Root Vegetables, Roasted Parsnip Soup, Vegan Pumpkin Soup, Coconut Tofu Soup and more.
Root Vegetable Soup with Fresh Herbs and Chickpeas
1 medium yellow onion, chopped (~2 cups)
1 Tbsp olive oil
5 garlic cloves, finely chopped
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp ground allspice
1 medium yukon gold potato, peeled and small dice (OR ~1 cup peeled and small dice yukon gold potatoes)
1 medium celeriac, peeled and small dice (OR ~1 cup peeled and small dice celeriac)
A large parsnip, peeled and small dice (OR ~1 cup peeled and small dice parsnip)
1 large carrot, peeled and small dice (OR ~½ cup peeled and small dice carrot)
2 bay leaves
2 Tbsp nutritional yeast
15.5 ounce can of low sodium chickpeas, drained and rinsed (OR ~1¾ cup cooked chickpeas)
Black pepper, to taste
4½ cups water
2 fake chicken bouillon cubes (OR 1 Tbsp chickpea miso)
1 Tbsp lemon juice
½ cup finely chopped fresh parsley
½ cup finely chopped dill
⅓ cup chopped chives
Salt, to taste
1. In a large pot or dutch oven, add the onion, olive oil and dash of salt over medium heat. Sauté for ~7 minutes or until the onion is soft and golden.
2. Add the garlic, thyme, rosemary, allspice, potatoes, celeriac, parsnips, and carrot. Stir around for a minute. Turn the heat down to low. Sauté (stirring frequently) for ~10 minutes or until the root vegetables for the soup soften.
3. Add the bay leaves, nutritional yeast, chickpeas, water, and the bouillon (or miso). Bring to a boil. Lower to a simmer. Cover and cook for ~20 minutes or until all the veggies are soft.
4. Remove the vegan root vegetable soup from heat. Stir in the lemon juice, parsley, dill and chives. Taste, and adjust seasonings, if needed (more salt? more allspice?). Serve.
