Creamy White Bean Soup

Creamy White Bean Soup

Creamy White Bean Soup

I was intrigued by how this creamy bean soup could be vegan & was surprised to learn that the creamyness actually comes from ground up cashews!    Note: these need soaking for several hours before cooking – don’t forget!

The original recipe used coconut oil, but as I don’t have any I just used olive oil.

Both DH & I liked it, but the kids didn’t – they just ate the butterbeans & demanded more bread!

Creamy White Bean Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • oil
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp chopped basil
  • 1½ tsp dried sage
  • 3½ cups low salt vegetable stock
  • 3 cups white beans (cooked or canned)
  • 1/2 cup chopped sun-dried tomatoes
  • ½ cup raw cashews
  • ½ cup water
  • 5 cups shredded kale
  • Salt & Pepper

to serve

  • warm crusty bread

Instructions

  1. Soak cashews in water for 6-8 hours. Drain, rinse and set aside until ready to make the soup.
  2. Heat some oil in a large saucepan & Sauté onions and garlic
  3. Add the basil, sage, salt, stock, beans, and tomatoes.
  4. Simmer, covered, for about 10-15 minutes.
  5. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
  6. Add the cashew cream and kale to the soup and mix to combine.
  7. Cover and turn the heat off. Let it sit for about five minutes.
  8. Serve

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Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in 2014, Main Meal, Vegan, Vegetarian

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