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Creamy vegan White Bean Soup
Creamy vegan White Bean Soup

Creamy vegan White Bean Soup
In the heart of a cozy kitchen, where the scent of simmering herbs and spices fills the air and the warmth of a bubbling pot embraces the soul, there exists a comforting creation: Creamy Vegan White Bean Soup. This soup is more than just…
Creamy vegan White Bean Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 960
    ml
     vegetable broth
  • 3
    item
     cans (15 oz each) white beans, drained and rinsed
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 120
    ml
     coconut milk or cashew cream (optional, for extra creaminess)
  • 1
    item
     fresh parsley or chives for garnish
Creamy vegan White Bean Soup
Instructions:
  1. Saute Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened and aromatic, about 5-7 minutes.
  2. Simmer Soup: Pour vegetable broth into the pot and add drained white beans, dried thyme, and dried rosemary. Bring to a simmer and let the soup cook for 15-20 minutes to allow the flavors to meld together.
  3. Blend Soup: Remove a portion of the soup (about 1/3 to 1/2) and blend it until smooth using an immersion blender or regular blender. Alternatively, use a potato masher to partially mash some of the beans in the pot for a chunkier texture.
  4. Creaminess (Optional): Stir in coconut milk or cashew cream for extra creaminess, if desired. Season with salt and pepper to taste.
  5. Serve: Ladle the creamy vegan white bean soup into bowls and garnish with fresh parsley or chives.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 960
    ml
     vegetable broth
  • 3
    item
     cans (15 oz each) white beans, drained and rinsed
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 120
    ml
     coconut milk or cashew cream (optional, for extra creaminess)
  • 1
    item
     fresh parsley or chives for garnish
1
Servings
0

Saute Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened and aromatic, about 5-7 minutes.

Simmer Soup: Pour vegetable broth into the pot and add drained white beans, dried thyme, and dried rosemary. Bring to a simmer and let the soup cook for 15-20 minutes to allow the flavors to meld together.

Blend Soup: Remove a portion of the soup (about 1/3 to 1/2) and blend it until smooth using an immersion blender or regular blender. Alternatively, use a potato masher to partially mash some of the beans in the pot for a chunkier texture.

Creaminess (Optional): Stir in coconut milk or cashew cream for extra creaminess, if desired. Season with salt and pepper to taste.

Serve: Ladle the creamy vegan white bean soup into bowls and garnish with fresh parsley or chives.

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