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

Préparations

1▪︎ Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

2▪︎ Add the carrots and celery and cook for another 5 minutes or until slightly tender.

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

4▪︎ Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

5▪︎ 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.

6▪︎ Return the blended soup to the pot and stir in the almond milk. Heat the soup over low heat until warmed through.

7▪︎ Ladle the soup into bowls and garnish with fresh parsley.