(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.

　　

Ingredients

6 to 8 servings

　　2 tablespoons olive oil

　　1 large onion, chopped

　　2 cups peeled, diced rutabaga

　　2 medium carrots, peeled and coarsely chopped

　　2 medium potatoes, scrubbed and diced

　　2 medium parsnips, scraped and diced

　　1 large celery stalk, diced

　　1/3 cup quick-cooking oats

　　1/4 cup dry white wine

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　2 vegetable bouillon cubes

　　1 cup rice milk, or as needed

　　1/4 cup Silk creamer

　　1 cup grated cheddar-style nondairy cheese

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add the rutabaga, carrots, potatoes, parsnips, celery, oats, wine, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.

　　

Step 3

With a slotted spoon, remove about 2 cups of the vegetables and transfer to a shallow bowl or a plate. Mash coarsely, then stir back into the soup. Add the rice milk and allow the soup to simmer over very low heat for another 10 minutes.

　　

Step 4

Stir in the creamer, then sprinkle in the cheese, a little at a time, stirring in until fairly well melted each time.

　　

Step 5

If the soup is too thick, adjust the consistency with a bit more rice milk. Season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so before serving, then heat through gently before serving.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 212

　　

Step 8

Total fat: 9g

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 6g

　　

Step 11

Carbohydrate: 32g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 140mg

　　Vegan Soups and Hearty Stews for All Seasons