Creamy White Bean Soup (Vegan)
Creamy white bean soup - this easy, comforting vegan cannellini and butter bean soup is incredibly rich and creamy, but doesn't use any cream! Blended white beans provide all the creaminess you need and the delicious soup is flavoured with aromatic garlic, herbs and olive oil.
Servings 4 people
Ingredients
- 1 small/medium onion
- 1 large potato (about 400g/14oz)
- 5 cloves garlic
- 2 Tablespoons olive oil
- two 400 g (14 oz) tins cannellini beans drained
- two 400 g (14 oz) tins butter beans drained
- 1 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ¼ teaspoon dried rosemary
- ¼ teaspoon chilli flakes
- 1 litre (4 cups) vegetable stock (I make mine with 4 teaspoons Marigold bouillon)
- salt and pepper
Instructions
- Peel and finely chop the onion, peel the potato and cut it into 1.5-2cm chunks, peel and crush the garlic.
- Heat the olive oil in a large saucepan over a low heat. Add the onion, potato and garlic and cook gently, stirring very frequently, for 15 minutes.
- Add the drained cannellini and butter beans, the thyme, rosemary, chilli flakes and stock.
- Bring the soup up to a simmer and cook, stirring occasionally, for about 15 minutes, until the potato is soft.
- Transfer a third of the soup to a blender and blitz until smooth. Pour it back into the pan along with a generous grinding of black pepper and a good pinch of sea salt.
- Stir to combine, taste and add more salt/pepper as needed.
Notes
See post above for details, tips, substitutions and step-by-step photos.