Ragout of Fall Vegetables

Sample recipe from 30 Minute Vegan Soup's On Cookbook

Fall Vegetable Ragout

Ragout of Fall Vegetables: From Soup's On, by Mark Reinfeld.

Created to celebrate the bounty of the fall harvest, this is a heartier version of Mark's spring veggie ragout. We enjoyed this thick, flavorful stew VERY much in December.

I used parsnip, turnip and sweet potato, left out onion & vinegar, and drizzled with Raw Vegan Crème Fraîche - a thinner cashew sour cream, optional but sublime.

Total Prep & Cook Time: 30 min

6 Servings

Nutrition Data, 207 g Serving: 133 cal, 32 cal from fat, 24g carb, 4g total fat, 3g saturated fat, 405mg sodium, 5g sugars, 4g fiber, 3g protein, low Cholesterol, good source Vit B6, C, A, K, Folate, Manganese, Potassium. Estimated glycemic load 9


  • 1 1/2 Tbsp oil (try coconut)
  • 1 cup diced yellow onion
  • 1/2 cup thinkly sliced celery (optional)
  • 5 garlic cloves, pressed or minced
  • 4 cups vegetable stock or water
  • 2 cups peeled, seeded, and chopped butternut squash (1/2 inch pieces)
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  • 1 1/2 cups chopped potato (1/2 inch peices
  • 1 cup chopped parsnip (1/2 inch pieces)
  • 1 cup chopped turnip(1/2 inch pieces), or additional chopped parsnip
  • 2 cups thinly sliced kale
  • 1 cup thinly sliced cabbage
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp wheat-free tamari or other soy sauce (use low sodium soy sauce to reduce the sodium in this recipe)
  • 1/2 tsp sea salt, or to taste (reduced from 2 tsp in the original recipe)
  • 1/4 tsp gr black pepper
  • Pinch of crushed red pepper flakes
  • 1 1/2 tsp red wine vinegar
  • 3 Tbsp finely chopped fresh flat-leaf parsley


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  1. Place the oil in a 3 quart pot over medium high heat
  2. Add the onion, celery, and garlic, and cook for 3 minutes, stirring frequently
  3. Add all the remaining ingredients, except the red wine vinegar and parsley, and cook for 18 minutes, stirring occasionally
  4. Add the red wine vinegar and parsley and stir well before serving
  5. Optional: Drizzle each bowl of soup with a spoonful of Raw Vegan Crème Fraîche, or vegan sour cream or yogurt

Raw Vegan Crème Fraîche:

Ingredients: 1/2 cup cashews, 2/3 cup water, 1 1/2 Tbsp fresh lemon juice, 1/4 tsp salt

Directions: Soak cashews 25 minutes. Rinse and drain well. Place in a strong blender with water, lemon juice and salt. Blend until creamy.

I soaked the cashews overnight to make them very soft, since I have an ordinary blender. For the same reason, I also added more water, which makes a thinner cream, but still yummy.

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Recipe Variations:

  • For an oil free version, use the water saute mehod discussed on page 217 (add 1 Tbsp water or stock at a time, just enough to keep the vegetables from sticking)
  • Replace the turnip with rutabaga
  • Replace the potato with sweet potato
  • Add more Italian herbs, such as 1 Tbsp chiffonaded fresh sage, 1 tsp minced fresh rosemary, and 1 tsp each of finely chopped fresh thyme and oregano.
  • Create a Mexican Rogout by adding 1 Tbsp chili powder, 2 tsp gr. cumin, and 1/4 tsp chipotle chile powder. Replace the parsley with fresh cilantro.

Recipe Tips:

In his cookbook, Soup's On, Mark Reinfeld talks about using the recipes as templates for creating many other soups. I took him at his word, and freely substituted or dropped ingredients in this recipe. I reduced the oil, left out the onion and the red pepper flakes, reduced the garlic, salt and vinegar. The soup was still wonderful!

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I made the Raw Vegan Crème Fraîche as a garnish and I can see why Mark Reinfeld uses it with so many of his soups. It added a lovely creaminess and tart flavor to the broth. Store bought vegan sour cream or yogurt (unsweetened) would also work.

Pressure Cooking: I made the soup in my four quart pressure cooker, sautéing the squash, parsnip and turnip, adding a small amount of the broth, then pressure cooking for three minutes, with quick pressure release. Then added the kale and cabbage and pressure cooking another minute, with quick pressure release. Then added the rest of the broth and the remaining ingredients.

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