You’ve had another busy, hectic day. Your hope is to go home, kick off your shoes and relax. The last thing you want to do is slave over a hot stove, but picking up takeout is a pricey, unhealthy habit you’re trying to break. Do you skip dinner? Nah, you make this soup! Not only does this easy dish come together in about 30 minutes, but the prep is mostly hands-off. You will have to peel and dice potatoes and sauté onion and shallot, but after that, your blender does all of the work! Before you can blink, you’ll have a scrumptious, nutritious meal on the table.
Yields 6 cups
Ingredients
2 cups white beans, cooked
3 cups russet potatoes, peeled & diced
1 vegan “chicken” bouillon cube
1/2 Tbsp. rosemary (can use fresh)
1/2 tsp. garlic powder
Salt, to taste
Pepper, to taste
1 cup diced yellow onion
2 Tbsp. diced shallot
1-1/2 cups unsweetened coconut milk
Water
Toasted or roasted sunflower seeds, chopped
Kale Pesto
Directions
- In a large pot, add potatoes and enough water to cover. Over medium-high heat, bring to a boil and cook for about 12 minutes, or until soft. Remove from heat and drain, reserving 1 cup of water.
- In a medium skillet over medium heat, cook diced onion and shallot for 4-6 minutes.
- In a high- spend blender, combine all ingredients including potatoes, onion and shallot and process until smooth. If the mixture is too thick, add as much reserved potato water as necessary to reach desired texture.
- Adjust seasonings to taste.
- To serve, swirl Kale Pesto over top and sprinkle with chopped sunflower seeds.
Margaret’s notes:
- If you prefer a chunkier texture, blend only half of the beans and/or potatoes and add in whole beans and potato chunks after blending.
- Soup will keep refrigerated in an airtight container for up to 5 days. Freeze to keep up to 3 months.
