Creamy vegan White Bean Soup

• • Here’s a recipe for Creamy Vegan White Bean Soup:
  • Ingredients:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup unsweetened almond milk
  • Fresh parsley for garnish
  • Directions:
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  • Add the carrots and celery and cook for another 5 minutes or until slightly tender.

• • Pour in the vegetable broth and add the white beans, bay leaf, thyme, salt, and pepper.

• Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
• Remove the bay leaf from the soup and transfer the soup to a blender or use an immersion blender to blend the soup until smooth.
• Return the blended soup to the pot and stir in the almond milk. Heat the soup over low heat until warmed through.
• Ladle the soup into bowls and garnish with fresh parsley.
• Enjoy your delicious and creamy vegan white bean soup! This soup is perfect for a cozy and comforting meal on a chilly day. It can be served with crusty bread or a side salad for a complete meal.

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