Vegan Potato and Parsnip Leftovers Soup
Recipes

Vegan Potato and Parsnip Leftovers Soup

Vegan Potato and Parsnip Leftovers Soup

I put this soup together on a day when I had some leftovers from my other recipes. It turned out good enough to make it to the blog! Leftovers soup is a great way to use up your vegetables that may be about to go bad. Leftover soup is a great way to use up your vegetables that may be about to go bad. Also for those times that you buy too many vegetables. As long as you have veggie broth, herbs and spices and some veggies, you can put a soup together!

Adjustments

Even though this soup was created by having leftovers, I happened to have an even amount of everything. That may be why it worked out well. I think that you can make adjustments to suit how much vegetables you need to use. If you have more than 4 potatoes or more than 2 parsnips, you may want to increase how much broth you use. Maybe add a pinch more herbs.

Let me know if you ever try this soup and what you think! I would love to get your feedback. 😊 If you’ve ever made a leftovers soup, I’d love to know what combination you were using. Let me know in the comments below! You can always reach out to me on instagram as well @nicolemgallant.

Vegan Potato and Parsnip Leftovers Soup

Vegan Potato and Parsnip Leftovers Soup

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Oil-free, Nut-free, Gluten-free, Soy-free

Ingredients

  • 6 cups veggie broth
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 yellow potatoes, diced
  • 2 parsnips, chopped
  • 1 carrot, chopped
  • 2 tbsp nutritional yeast
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp tarragon
  • 1 tsp dried sage

Instructions

1. Add the onion to the pot with 1/4 cup of veggie broth and sauté over low heat for a couple of minutes. Add the garlic and sauté for another minute.

2. Add the rest of the broth, the vegetables, nutritional yeast and herbs. Turn up the heat and bring to a boil. Lower and let it simmer until the carrots are softer but still a little crisp, about 20 minutes.

Notes

Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 184mg Carbohydrates: 67g Fiber: 14g Sugar: 12g Protein: 13g

Sometimes you need a little bit more than soup. You might want to have a salad with your soup and I’ve got a great recipe for Roasted Sweet Potato and Kale Salad with Maple Tahini Dressing.

Roasted sweet potato and kale salad

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