This vegan soup is an amazing way to enjoy winter root vegetables, plus it's packed with vitamins and antioxidants to help fend off winter colds. "This recipe was created while on a camping trip when we threw whatever we had into a pot and slow cooked it over the fire for hours—it came out wonderfully so I've used this recipe many times over the years," says chef Lauren Hooks of Lithe Foods. It's great for freezing and reheating.
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Yields: 21 cups
7 1/2 cups chopped rutabaga
6 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped mushrooms
18 cups water
2 cups cooked chickpeas (roast for 15 to 20 minutes at 350 degrees)
5 teaspoons garlic powder
2 tablespoons black pepper
1 cup organic Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
2 low-sodium vegetable bullion cubes
6 cups fresh spinach
Place all ingredients except spinach in a slow cooker. Cook for approximately 6 hours until rutabaga and carrots are soft. Add spinach, allow to cook down, and stir to incorporate into soup.
Recipe courtesy of Lauren Hooks of Lithe Foods