Embark on a culinary journey that embraces both comfort and compassion with the delightful Creamy Vegan White Bean Soup. A harmonious symphony of wholesome ingredients, this heartwarming creation intertwines the creaminess of white beans with aromatic herbs and an array of nutrient-rich vegetables.
As you sauté onions, garlic, carrots, celery, and potatoes, the kitchen becomes a haven of inviting aromas, signaling the beginning of a nourishing soup adventure. The addition of white beans, dried thyme, and rosemary infuses the broth with a rustic earthiness, laying the foundation for a soup that exudes warmth and comfort.
The magic of this recipe lies in the creation of a luscious, dairy-free creaminess. Soaked cashews, when blended with nutritional yeast and a ladleful of the simmering soup broth, yield a velvety base that transforms the dish into a luxurious experience. The resulting creamy white bean soup is a testament to the possibilities of plant-based cooking, showcasing that indulgence and compassion can seamlessly coexist.
Garnished with a sprinkle of fresh parsley, each spoonful offers a symphony of flavors—nutty, herby, and heartily satisfying. Whether enjoyed on a brisk day or as a wholesome meal to nurture body and soul, this vegan soup encapsulates the essence of mindful, compassionate gastronomy. Revel in the warmth and richness of Creamy Vegan White Bean Soup, a bowlful of goodness that transcends the ordinary and nourishes the spirit.
Creamy Vegan White Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup (240ml) unsweetened almond milk or other non-dairy milk
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the drained and rinsed white beans to the pot.
- Pour in the vegetable broth and add dried thyme, dried rosemary, salt, and pepper. Stir well.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Stir in the almond milk and lemon juice. Adjust seasoning as needed.
- Simmer for an additional 5-10 minutes to heat through.
- Serve the creamy white bean soup hot, garnished with fresh parsley.
Nutritional Information (Approximate per serving):
- Calories: 250-300
- Protein: 10-12g
- Fat: 6-8g
- Carbohydrates: 40-45g
- Fiber: 10-12g
- Sugar: 3-5g
- Sodium: 800-1000mg
These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.