So, I have a kinda funny story for you all. Well, my life is all kind of a funny story, but this situation really takes the cake. Leading up to Christmas holidays I was experiencing discomfort in my lower jaw near the back of my mouth. It felt like the same kind of discomfort I had experienced when my wisdom teeth were coming in, but I had all four of my wisdom teeth removed back in May (or so I thought), so that didn’t make any sense. I went for a routine cleaning at the dentist over the holidays and told them about my discomfort. They took a look and ended up taking an X-ray, which verified that I most definitely had a full tooth hanging out back there, a tooth that was supposed to have been removed seven months earlier… I was baffled by this discovery, as was my dentist, the hygienist, the receptionist, and the surgeon himself. So it turns out that the surgeon just straight up missed one of the four teeth he was supposed to remove. I have no clue how that is even possible, but I am living proof that it is!

Anyway, as a result of this I had to spend my reading week getting my wisdom tooth removed (again!). Anyone that’s every had their wisdom teeth out can probably relate when I say it’s not a fun time. In my experience it’s not terribly painful, but the swelling is irritating and the inability to chew food is maddening.

For the past 48 hours I have been subsiding off of smoothies, soup, and yogurt and let me tell ya I’m already getting sick of it. I decided to add a new soup to my repertoire to spice things up a little bit, which is how I came up with this recipe. Super simple, surprisingly filling and tasty.

Whether you’re incapable of chewing (like me) or just a lover of soup, I’m sure this recipe won’t disappoint.

xx,

Ashley

Creamy White Bean Soup

V, GF

Author: Ashley

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Servings: 10 cups

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 small garlic cloves, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 2 large parsnips, diced
• 2 tablespoons fresh thyme, leaves picked
• 1 teaspoon paprika
• 1/2 teaspoon brown miso paste
• 6 cups vegetable broth
• 3 19oz cans white beans (navy or kidney)
• sea salt and pepper, to taste
• fresh lemon juice, to taste

Instructions

• Heat the oil in a large soup pot over medium-low heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the remaining vegetables and sauté for a further 7 to 10 minutes.
• Season the veggies with salt, pepper, the paprika, thyme, and miso and gently cook for 2 minutes. Add the broth and bring to a low boil.
• Once boiling, cover and reduce to a simmer. Allow the soup to simmer for 10 minutes, then add the beans and simmer for a further 10 minutes.
• Remove the soup from the heat, stir in the lemon and season to your taste. Once the soup has had a chance to cool a bit, transfer 5-6 cups to a food processor (you mave have to do this in batches depending on the size of your processor/blender) and blend until completely smooth. Transfer the blended soup back into the pot and stir well.
• Reheat the soup to your desired temperature on the stovetop. Serve immediately or store in the fridge to enjoy for up to 5 days.

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