GF Vegan White Bean and Potato Soup

INGREDIENTS

  • 1/2 tbsp avocado oil

  • 1 yellow onion

  • 2 medium (320 g) potatoes diced

  • 1 medium (120 g) carrot chopped

  • 2 (60 g) celery stalks with greens, chopped

  • 3 garlic cloves minced

  • 1 1/2 tsp onion powder 

  • 3/4 tsp dried oregano

  • 1/3 tsp red pepper flakes 

  • 4-5 cups (1100 ml) vegetable broth 

  • 2 bay leaves (optional)

  • Salt & pepper to taste

  • 3 (14 oz) cans white beans rinsed and drained

  • 1/4 cup canned full fat coconut milk 

  • 1/2 to 1 cup kale chopped (optional)

  • Fresh herbs to garnish (optional)

INSTRUCTIONS

  1. Heat oil in a large pot over medium heat and add minced garlic and onion until onions are translucent

  2. Chop the potatoes, celery, and carrot

  3. add all veggies, potatoes, and spices (onion powder, oregano, red pepper flakes, salt, and pepper). Saute for 10 minutes on medium

  4. Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional).

  5. Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.

  6. Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them).

  7. Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

  8. Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.

  9. Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.

  10. Garnish with fresh herbs (e.g. parsley), and enjoy!

Recipe modified from ElaVegan.com

Brianna Campigotto