Vegan White Bean Soup
Let yourself
be pampered this winter with a refreshing, nourishing and rustic Instant Pot
White Bean Soup that will allow you to enjoy an evening meal effortlessly. It's
the best comfort food made from fresh ingredients and incredible taste.
Ingredients
- 3 garlic cloves minced
- 1/2 tsp dried marjoram
- 3/4 tsp dried oregano
- 1 medium carrot chopped (120 g)
- 1 1/2 tsp onion powder
- 1/3 tsp red pepper flakes
- 1/2 tbsp oil
- 2 medium potatoes diced (320 g)
- 2 celery stalks with greens, chopped (60 g)
- 2 bay leaves (optional)
- 1/4 cup coconut milk canned (60 ml)
- 1/2 to 1 cup kale chopped (optional)
- 4-5 cups vegetable broth or water (1000-1200 ml)
- Salt & pepper to taste
- Three 14 oz cans white beans (about 4 cups), rinsed and drained
- Fresh herbs to garnish
Instructions
First, Heat
the oil in a large saucepan over medium heat and add the garlic, vegetables,
potatoes and spices (onion powder, oregano, marjoram, red pepper flakes, salt
and pepper). Jump for about a minute.
Then, Pour
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
5 to 10 minutes more.
Pour some of
the soup (eg half) into another pot. Take out the bay leaves (if you used
them).
Mix this
part using an immersion blender until it is smooth. You can also mix the soup
in a regular blender. Be sure to work in batches and do not overfill the
blender.
Pour the
mixed soup into the large saucepan and mix. If you want to have soup / soup
even thicker, you can mix all the soup.
Taste and
adjust the seasoning. Add more salt / pepper to taste and red pepper flakes to
increase the heat.
Decorate
with fresh herbs (eg parsley) and enjoy. Serve with bread or toast. Happy
Cooking Time.
