Creamy Vegan White Bean Soup
Ingredients
- 1/2 tbsp oil
- 2 medium potatoes diced (320 g)
- 1 medium carrot chopped (120 g)
- 2 celery stalks with greens, chopped (60 g)
- 3 garlic cloves minced
- 1 1/2 tsp onion powder
- 3/4 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/3 tsp red pepper flakes
- 4-5 cups vegetable broth or water (1000-1200 ml)
- 2 bay leaves (optional)
- Salt & pepper to taste
- Three 14 oz cans white beans (about 4 cups), rinsed and drained
- 1/4 cup coconut milk canned (60 ml)
- 1/2 to 1 cup kale chopped (optional)
- Fresh herbs to garnish
Preparation
Chop the potatoes, celery, carrot and mince the garlic.
Heat oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, red pepper flakes, salt, and pepper). Saute for about one minute.
Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional). Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them). Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.
Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.
Garnish with fresh herbs (e.g. parsley), and enjoy. Serve with bread or toast.
