Description
A warm and creamy vegan soup made with white beans and coconut milk, perfect for chilly days.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- Stir in the rinsed white beans, vegetable broth, and thyme. Bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for about 10 minutes.
- Incorporate the coconut milk and season with salt and pepper according to taste.
- Use an immersion blender to puree the soup until it’s smooth and creamy, or blend in batches if you prefer.
- Ladle the soup into bowls and garnish with fresh parsley if you’d like.
Notes
For an extra dimension of flavor, add a splash of lemon juice before serving. Experiment with fresh herbs like basil or rosemary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg