This vegan soup is hearty & delicious!
MAGIC ROOT VEGETABLE SOUP
2 tablespoons olive oil
1 yellow onion (large diced)
2 carrots (peeled and large dice, about 1/2 cup)
1 sweet potato (peeled and large diced, about 2 cups)
1 celery root (peeled and large dice, about 2 cups)
2 cloves garlic (minced)
2 quarts vegetable stock
2 teaspoons ginger (peeled and grated)
3 teaspoons tumeric (peeled and grated)
3 cups cannellini beans (cooked)
2 cups brown rice (cooked)
3 cups lacinato kale (cut in to 1” pieces)
3 tablespoons tamari
1 bunch cilantro leaves (roughly torn)
1 bunch scallion (thinly sliced)
1 lime (cut into wedges)
Place a large, heavy-bottomed pot over medium high heat. Add olive oil, onions, carrots, sweet potato, celery root, garlic and a large pinch of salt. Cook, stirring occasionally until the vegetables begin to sweat and slightly caramelize, 10 minutes.
Add vegetable stock, ginger and turmeric and bring to a gentle boil. Reduce to a simmer and cook, stirring occasionally for 10 minutes.
Add beans, brown rice, kale and tamari. Continue to simmer for another 10 minutes. Season to taste with salt and pepper.
Garnish with scallions, cilantro and finish with a squeeze of fresh lime juice.