{"id":13885,"date":"2021-10-25T23:46:55","date_gmt":"2021-10-26T03:46:55","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13885"},"modified":"2021-10-26T16:02:21","modified_gmt":"2021-10-26T20:02:21","slug":"creamy-white-bean-soup-with-vegetables","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/creamy-white-bean-soup-with-vegetables\/","title":{"rendered":"Creamy White Bean Soup with Vegetables"},"content":{"rendered":"\n

This creamy white bean soup is a bowl of cozy in your tummy. It\u2019s soothing and vibrant at the same time. With a variety of simple vegetables like carrots, potatoes, chayote squash, mushrooms and spinach, it is easy and quick to make. It has a touch of intricate aroma from kaffir lime leaves, and a drizzle of truffle flavoured oil which is optional. <\/p>\n\n\n\n

\"Creamy <\/picture><\/figure><\/div>\n\n\n\n

I love making this creamy white bean soup once in a while, among other soup recipes, because it\u2019s cozy and refreshing, and just the right kind of soup at this time of the year to keep us warm and filled. It comes together in one pot and in about 40 minutes, saves time and less clean-up.<\/p>\n\n\n\n

I do make soup year round, although the type of soup varies depending on the season. With the weather getting more chilly, I\u2019m naturally making heartier soups these days. This white bean soup is lightly creamy and can be adapted to be either brothy or creamier to your liking. <\/p>\n\n\n\n

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Here are some more vegan soup recipes:<\/strong><\/h3>\n\n\n\n

Creamy Corn, Pumpkin and Red Lentil Soup<\/a><\/p>\n\n\n\n

Turmeric Lentil, Leek and Potato Soup<\/a><\/p>\n\n\n\n

Coconut Curry Ramen Noodle Soup<\/a><\/p>\n\n\n\n

Mauritian Dal – Yellow Split Pea Soup with Eggplant<\/a><\/p>\n\n\n\n

Vegan Cassoulet – French White Bean Stew<\/a><\/p>\n<\/div><\/div>\n\n\n\n

This soup is really a keeper for its simplicity. I would enjoy it on a day where I’m feeling poorly, because it can be made with minimum effort, but it\u2019s also soothing to the stomach.<\/p>\n\n\n\n

\"Creamy <\/picture><\/figure><\/div>\n\n\n\n

Tips for making White Bean Soup<\/strong><\/h3>\n\n\n\n

White beans.<\/strong> I usually cook the beans from dried and freeze them until I\u2019m ready to use them in any dishes. If you are using dried beans, make sure to cook them beforehand. Else, you can also use canned beans that are drained and rinsed.<\/p>\n\n\n\n

Vary the vegetables. <\/strong>I\u2019ve used potatoes, carrots, chayote squash, mushrooms and spinach. No onions and garlic, although you may add these in if you consume them. Other suitable vegetables would be butternut squash, zucchini, celery, leek, parsnip, turnip, pumpkin\u2026<\/p>\n\n\n\n

Vegetable stock. <\/strong>Any of your favourite brands of bouillon cube<\/a> or powder<\/a> will do just fine. I like to add a little Better than Bouillon Seasoned Vegetable<\/a> too for additional flavour, although you may leave this out and add another stock cube. If you have homemade vegetable stock on hand, you can certainly use that.<\/p>\n\n\n\n

Kaffir lime leaves.<\/strong> I love kaffir lime leaves<\/a> for their unique fragrance. They really add some refreshing depth to this soup. However, if you don\u2019t have any on hand, you can substitute with bay leaves<\/a> and a few drops of lemon juice.<\/p>\n\n\n\n

Thickening the soup.<\/strong> I\u2019ve used coconut milk as a creamy base for this soup. This makes it lightly creamy. You may also use cashew or soy milk. If you\u2019d like it thicker, you may use an immersion blender<\/a> to partly puree the soup. <\/p>\n\n\n\n

Truffle flavoured oil.<\/strong> I love finishing this soup with a little drizzle of truffle flavoured oil<\/a>. A little goes a long way, so don\u2019t overdo it or it will ruin the taste. You may add this to the whole soup or in individual bowls when serving.<\/p>\n\n\n\n

\"Creamy <\/picture><\/figure><\/div>\n\n\n\n