Creamy White Bean Soup
V, GF
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.