Yield: 4 servings
Time: ~30 minutes
One-pot • Naturally creamy • Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (15 oz each) white beans (cannellini or navy), drained & rinsed
- 3½ cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika (optional)
- Salt & black pepper, to taste
- 1 cup full-fat coconut milk or unsweetened cashew cream
- 1 tablespoon lemon juice
- Optional: fresh parsley or kale for garnish
Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook 5–6 minutes until softened. - Add garlic & spices
Stir in garlic, thyme, rosemary, and smoked paprika. Cook 30 seconds until fragrant. - Simmer
Add white beans and vegetable broth.
Bring to a gentle boil, then reduce heat and simmer 10–12 minutes. - Blend for creaminess
Use an immersion blender to partially blend the soup until creamy but still chunky.
(Or blend 2 cups in a blender, then return to the pot.) - Finish
Stir in coconut milk (or cashew cream) and lemon juice.
Season with salt and pepper to taste. Simmer 3–5 minutes. - Serve
Ladle into bowls and garnish with herbs or greens if desired.
Tips & Variations
- Extra protein: add a can of chickpeas
- Greens: stir in chopped kale or spinach at the end
- Italian-style: add a bay leaf + a pinch of red pepper flakes
- Oil-free: sauté veggies in a splash of broth instead of oil
Storage
- Keeps in the fridge for 4–5 days
- Freezes well for up to 2 months
