With school and work-life back in full swing, throughout September I’ll be sharing a month long series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or your access to a delicious meal- look no further.
Taking my Meatless Monday to a whole new level, today I am so excited share my So Many Vegetables Soup. As Washington, DC is gradually cooling I’ve found myself progressively more drawn to warm, brothy, rustically chunky, and vegetable dense meals. Comforting without the comfort food calories (and residual waistline woes), this vegetable soup is made with a tomato and cannellini bean infused creamy broth, bright and nutrient packed greens, and savory red potatoes and carrots. Having made peace with this impending Autumn, its chilly, breezy nights and ‘sweater required’ mornings- there’s truly nothing more seasonal, this season, than cozying up with a soup and slurping. Although this recipe requires quite a bit of chopping, this vegan soup comes together in one simple pot, simmering to perfection while you buzz about doing what you do and makes enough leftovers to last the course of the week. I serve my So Many Vegetables Soup over ½ cup brown basmati rice or with a crusty knob of baguette, topped with fresh lemon juice and cilantro.
So Many Vegetables Soup [makes 8 servings]
2 cans (15 ounces each) cannellini beans, thoroughly rinsed and drained – divided
4 cups filtered water
2 tablespoons coconut oil
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 medium red onion, diced
3 leeks, tough green removed, white stalk cut into thin rings
4 large cloves garlic, minced
2 medium red potatoes (about 3/4 pound total), rustically diced
4 large carrots, peeled and rustically diced
1 head celeriac, peeled and rustically diced
1 can (15 ounces) diced tomatoes
3 cups kale, tough stems removed, roughly chopped
salt & pepper to taste
juice of 1 lemon
1 bunch fresh cilantro, roughly chopped
In a high speed blender, blend 1 can cannellini beans with 4 cups filtered water. Set aside.
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat until just hot. Add cumin, coriander, and cinnamon and stir until fragrant (about 30 seconds).
Stir in onion and leek and sauté, stirring frequently, until vegetables are just soft (but not browned- about 6 minutes). Add garlic, potatoes, carrots, celeriac, diced tomatoes, bean puree, and remaining whole cannellini beans and bring to a boil.
Reduce heat to low, cover, and allow soup to simmer until all vegetables are fork tender (about 30 minutes). Remove from heat, stir in kale until just wilted, then season with salt, pepper, and lemon juice. Top with fresh cilantro, enjoy!
Nutritional Information [per serving = 1 ½ cups]
225 Calories, 40g Carbohydrates, 4g Fat, 10g Protein, 9.1g Fiber, 7.1g Sugar
Red potatoes and red chinook garlic provided by Glen’s Garden Market, a locavore-minded market located just outside the heart of Washington, DC’s Dupont Circle. Glen’s has generously gifted me an eight-week CSA [community supported agriculture], overflowing with organic and chemical free local produce.