Creamy White Bean Soup by elavegan
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Elements
half tbsp oil
2 medium potatoes diced (320 g)
1 medium carrot chopped (120 g)
2 celery stalks with greens, chopped (60 g)
3 garlic cloves minced
1 half tsp onion powder
3/4 tsp dried oregano
half tsp dried marjoram
1/3 tsp pink pepper flakes
4-5 cups vegetable broth or water (1000-1200 ml)
2 bay leaves (optionally available)
Salt & pepper to style
Three 14 ouncescans white beans (about Four cups), rinsed and drained
1/4 cup coconut milk canned (60 ml)
half to 1 cup kale chopped (optionally available)
Recent herbs to garnish
Directions
Watch the video (scroll down a bit) to see all instruction steps.
Chop the potatoes, celery, carrot and mince the garlic.
Warmth oil in a big pot over medium warmth and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, pink pepper flakes, salt, and pepper). Saute for about one minute.
Pour within the vegetable broth (or water) and produce the soup to a boil. Add the bay leaves (optionally available). Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for an extra 5-10 minutes.
Pour part of the soup (e.g. half of it) to a special pot. Take out the bay leaves (in case you used them). Mix this half utilizing an immersion blender till it is easy. You can even mix the soup in an everyday blender. Ensure to work in batches and to not overfill the blender.
Pour the blended soup again to the big pot and stir to mix. If you wish to have a good thicker soup/chowder, you possibly can mix all of the soup.
Style and modify seasoning. Add extra salt/pepper to style and pink pepper flakes so as to add extra warmth.
Garnish with contemporary herbs (e.g. parsley), and luxuriate in. Serve with bread or toast.
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