Creamy White Bean Soup

This easy, comforting vegan cannellini and butter bean soup is incredibly rich and creamy, but doesn't use any cream! Blended white beans provide all the creaminess you need and the delicious soup is flavored with aromatic garlic, herbs and olive oil. Recipe is from Domestic Gothess in the UK – serves 4.

Ingredients

• 1 small/medium onion

• 1 large potato (about 400g/14oz)

• 5 cloves garlic

• 2 Tablespoons olive oil

• two 400 g (14 oz) tins cannellini beans drained

• two 400 g (14 oz) tins butter beans (lima beans) drained

• 1 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)

• ¼ teaspoon dried rosemary

• ¼ teaspoon red pepper flakes (optional)

• 1 litre (4 cups) vegetable stock (I make mine with 4 teaspoons Marigold bouillon)

• salt and pepper

Instructions

1. Peel and finely chop the onion, peel the potato and cut it into 1.5-2cm (3/4 inch) chunks, peel and crush the garlic.

2. Heat the olive oil in a large saucepan over a low heat. Add the onion, potato and garlic and cook gently, stirring very frequently, for 15 minutes.

3. Add the drained cannellini and butter beans, the thyme, rosemary, chilli flakes and stock.

4. Bring the soup up to a simmer and cook, stirring occasionally, for about 15 minutes, until the potato is soft.

5. Transfer a third of the soup to a blender and blitz until smooth. Pour it back into the pan along with a generous grinding of black pepper and a good pinch of sea salt.

6. Stir to combine, taste and add more salt/pepper as needed. Enjoy!

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