This Vegan Vegetable Pottage has a rich, delicious and hearty broth thick enough to be a stew. Makes for a filling and healthy lunch on a chilly day.

Vegetable Pottage (Medieval Pottage) [Vegan]

$2.99
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Serves

6

Ingredients

For the Soup:

  • 2 Leeks, sliced and cleaned
  • 1 1/2 cups Green cabbage
  • 1 1/2 cups Carrots
  • 1 1/2 cups Turnips
  • 1 1/2 cups Parsnips
  • 1 1/2 cups Onion
  • 1 cup Mushrooms sliced
  • 2 liters Vegetable broth, low sodium
  • 1 Bay leaf
  • 1 teaspoon Parsley

Bouquet of Fresh Herbs:

  • 1 sprig sage, thyme & rosemary
  • Salt and pepper to taste
  • 1/2 cup Rolled oats
  • 1/2 cup whole buckwheat

Preparation

  1. In a large stewing pot over medium-heat, add carrots, parsnips, onion, turnips, and 1/4 cup of veggie broth and sweat the vegetables for 10-15 minutes.
  2. Then, add leeks, mushrooms, and cabbage and let that simmer for a few minutes.
  3. Add the rest of the veggie broth and season with bay leaf, bouquet of fresh herbs and parsley. Let simmer on low for 30 minutes with cover.
  4. Stir in rolled oats and buckwheat and continue simmering for another 20-30 minutes, or until grains are cooked.
  5. Season with salt and pepper to taste


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