Vegan White Bean Soup
INGREDIENTS:
A single spoonful of oil from olives
One little onion, chopped
Three mashed garlic cloves
Two cans of fresh and drained white beans (15 oz each)
Three cups of vegetable broth
Half a cup of unsweetened vegan milk
One teaspoon of dried thyme
Dried the herb rosemary 1 teaspoon
To taste, add salt &black pepper.
One tablespoon of juice from a lemon
One cup of chopped kale/spinach is optional.
INSTRUCTIONS:
In a cooking pot, heat the vegetable oil.
Add the chopped onion. For 3 to 4 minutes, cook.
Put the garlic. Cook for one minute while stirring.
Add the veggie broth & white beans.
put in the salt, pepper, rosemary, & thyme.
Stir to a boil. After that, cook for the next 15 to 16 minutes on medium heat.
Switch off the heat.
To make the soup creamier, blend half of it.
Make use of an immersion blender/blender.
Return to the pot with the pureed soup.
Add lemon juice and plant milk, then mix
include the greens now if you’re using them.
Cook till the greens wilt, another 2 to 3 minutes.
Adjust the level of flavor by tasting it.
Serve hot with crackers/toast.
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