Sweet Potato, Leek, Parsnip and Bean Soup - a Vegan Winter Comfort Food

INGREDIENTS

1 tbsp

Herbes de provence

Leeks, medium large

Parsnips

Sweet potatoes, cubed 1/2 inch, large

5 cups

Vegetable broth

Mineral salt & fresh cracked pepper

1 pinch

Red pepper flakes

1 tbsp

Olive oil

3 cups

Cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)