Winter Vegetable Soup

Beat the winter chill with a steaming bowl of this delicious soup

This soup is a hearty meal on its own, or a terrific opener to a vegan main course like this Celebration Lentil Loaf. Enjoy!
Serves: 6

• 1 ounce (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
• ¾ cup unsalted cashews
• 6 cups low-sodium vegetable broth, divided
• 3 rutabagas, peeled and finely chopped
• 1 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 lemon, Zest and juice of
• 3 tablespoons chopped fresh chives

Put mushrooms in a bowl, cover with ½ cup boiling water and set aside to let soak for about 10 minutes.

Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.

Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.


Whole Foods Market carries the finest natural and organic food available, from everyday value items to unique specialty products. It features foods in their purest state, free of artificial flavours, colours, sweeteners, preservatives and hydrogenated fats. Whole Foods Market supports organic farmers, growers and the environment through a commitment to sustainable agriculture and by expanding the market for organic products.