Make this simple, creamy vegan soup using white beans for a rich texture. It features bright lemon and savory garlic flavors.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 tablespoon olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained (reserve 1/2 cup of beans)
1/2 cup raw cashews, soaked in hot water for 30 minutes and drained (optional, for extra creaminess)
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
Add the minced garlic, thyme, and rosemary to the pot. Cook for 1 minute until fragrant.
Add the vegetable broth and the majority of the rinsed cannellini beans (leaving 1/2 cup aside). Bring the mixture to a simmer.
If using cashews, drain them and add them to the pot now.
Simmer for 10 minutes to allow flavors to meld.
Carefully transfer about two-thirds of the soup mixture to a high-speed blender. Add the reserved 1/2 cup of whole beans. Blend until completely smooth and creamy.
Return the blended soup to the pot. Stir well to combine with the remaining whole beans.
Stir in the fresh lemon juice and lemon zest. Heat through gently, but do not boil after adding the lemon juice.
Season generously with salt and pepper to your taste.
Serve hot, garnished with fresh parsley.
Notes
For a thicker soup without cashews, blend a larger portion of the cooked beans with a small amount of broth until smooth, then stir back into the pot.
If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.