Vegan Cinnamon Root Vegetable Soup

This vitamin and iron packed, dairy free vegetable soup will easily comfort you on a cold windy day! The parsnips which bring a sweet nutty flavor, is balanced out by the savory mixture of the sautéed garlic, onion, and Herbs de Provence. The cauliflower and beans make this soup thick and creamy and the cinnamon adds a nice sweetness to the vegetables. The Milkadamia milk helps to keep this delicious sweet and savory soup nice and creamy – too much of the vegetable broth will make this soup separate so if you cannot find Macadamia nut milk, I would recommend either coconut light milk or almond milk. I hope you enjoy this recipe as much as I do! – Kara, The Accidental Chef

Serves 6

Ingredients:

• 1 yellow onion, diced
•  4 cloves of garlic, minced
•  3 large parsnips, peeled and cut into 1-2 in thick slices
•  1 bag of cauliflower florets (680.0 g)
•  2 14.5oz cans of Great Northern Beans ( or any white large beans will do), drained
• 1 tbsp of Sunflower oil
•  1 tsp of Cinnamon Sugar
• 1 tbsp of Herbs de Provence
• 1/2 tsp of Cinnamon
•  1/2 tsp of garlic powder
•  Sprinkle of black pepper and a dash of salt
•  1 bunch of Raw Lacinato Kale (5-8 large kale leaves), chopped
• 3 cups of  Vegetable Broth
•  1 cup of Macadamia Nut Milk – Milkadamia

Directions:

Turn the stove to a medium heat and place a large pot on top. Once hot add the diced onions and minced garlic and top it with 1 tablespoon of the sunflower oil.

Cook for 4 minutes or until onions are becoming translucent. Then add the parsnips, 1 tbsp. of Herbs de Provence and 1 tsp of cinnamon sugar.

Sauté for 4 minutes. Then add the 2 cups of the vegetable broth, the entire bag of cauliflower, the whole bunch of kale, 1/2 tsp of garlic powder, and 1/2 tsp of cinnamon and stir the pot to make sure all the vegetables are evenly coated.

Add the drained beans in, stir, and partially cover for 10-15 minutes or until the cauliflower is easily pierceable by fork.

Remove from heat, add 1 cup of the vegetable broth and 1 cup of Macadamia Nut milk. Then with your food processor or hand blender, blend together the soup until smooth.

Let cool for 4-5 mins and serve.

Serves 6 | Calories per serving: 260 | Total Fat: 3.5 g | Carbs: 44.1 g | Net Carbs: 30.2 g | Protein: 13.1 g | Calcium: 24.9 % | Iron: 15.8 % | Potassium: 628.6 mg | Vitamin A: 53% | Vitamin C: 49.7%