Creamy Vegan Root Comfort Soup (Low GI, Grain-Free Options)

A quick and nourishing recipe, ready in under an hour, even with all the healthy additions!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat olive oil over medium. Add onion, celery, and carrots; cook for 8 minutes until softened.

Step 2

Stir in garlic and Italian seasoning. Cook one minute.

Step 3

Add turnip, celeriac, and cauliflower. Sauté 2–3 minutes.

Step 4

Pour in vegetable broth and beans. Bring to boil, reduce heat, and simmer for 10–15 minutes until vegetables are soft.

Step 5

Use an immersion blender to blend part of the soup until creamy, leaving some chunks for texture.

Step 6

Add kale and simmer 2–3 minutes until wilted.

Step 7

If using grain-free gnocchi or ZENB pasta, add now. Simmer until cooked.

Step 8

If you reserved extra veggie chunks, add here for the last 2–3 minutes.

Step 9

Season with salt, pepper, and red pepper flakes. Serve hot.

Step 10

Grain-free cauliflower gnocchi:

Step 11

Steam 2 cups cauliflower florets, mash well, and mix with 1/3 cup chickpea flour and a pinch of salt. Form small balls and drop into simmering soup; cook 3–5 minutes until tender.​

Step 12

ZENB elbows or penne (lentil/pea pasta):

Step 13

Add 1 cup to the soup in the last cooking step, simmer until al dente.​

Step 14

Reserve some diced turnip, celeriac, or cauliflower pieces and add after blending for extra chewiness.

Step 15

Root vegetables (turnip, celeriac, cauliflower) provide creamy texture, nutrition, and lower glycemic load.

Step 16

Cannellini beans add protein, fiber, and body.

Step 17

Grain-free gnocchi or ZENB pasta gives chewiness—both are vegan and gluten-free options.

Step 18

Kale offers minerals and antioxidants.

Step 19

Keep it easy to digest by blending only part of the soup and using gentle veggie choices.

Step 20

Enjoy your hearty, vegan, low glycemic soup!