Winter Vegetable Soup

Winter Vegetable Soup

Serves 6
A hearty meal on its own, or a terrific opener to a vegan main course like our Celebration Lentil Loaf.
  • 1 ounce (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
  • 3/4 cup unsalted cashews
  • 6 cups low-sodium vegetable broth, divided
  • 3 rutabagas, peeled and finely chopped
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 lemon, Zest and juice of
  • 3 tablespoons chopped fresh chives
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Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes.

Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.

Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.
Nutritional Info: 
Per Serving: 290 calories (80 from fat), 9g total fat, 1.5g saturated fat, 190mg sodium, 39g carbohydrates, (11 g dietary fiber, 15g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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