Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium brown onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 3 medium carrots, peeled and sliced (halve the slices if the carrots are large)
- 350g button chestnut mushrooms (4½ cups) (leave small ones whole and half larger ones)
- 3/4 tablespoon fresh rosemary, chopped
- 1/2 tablespoon fresh thyme leaves
- 2 garlic cloves, finely minced or pressed
- 1 heaping tablespoon tomato paste
- 1 tablespoon soy sauce
- 35g plain flour (1/3 cup)
- 160 ml red apple vinegar (1 glass)
- 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)
- 2 medium parsnips, peeled and uniformly sliced
- 250g swede (1 ¾ cups), peeled and chopped into chunks
- 2 dried bay leaves
- 1/2 teaspoon sea salt (adjust as needed)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat and add chopped onion; sauté until translucent (about 5 minutes).
- Stir in celery, carrots, mushrooms, rosemary, thyme, and garlic; cook until fragrant.
- Add tomato paste, soy sauce, and stir well for 2–3 minutes.
- Sprinkle in plain flour and stir constantly for 1 minute.
- Gradually deglaze the pot with red apple vinegar while scraping up browned bits.
- Pour in vegetable stock along with parsnips, swede chunks, bay leaves, salt, and pepper; stir to combine.
- Bring to a boil then reduce heat to low; cover and simmer for about 50 minutes until veggies are tender.
- Remove bay leaves before serving hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 180
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg