Lemon White Bean Soup - Warm and Satisfying
Hello dear readers! After a busy day, would you like to step into the kitchen and prepare a soup that is both practical and healthy? Lemon white bean soup is just such a recipe! It's easy to make, budget-friendly, and incredibly delicious. Plus, with gluten-free, soy-free, and nut-free options, it appeals to everyone. Come on, let's make this delicious soup together!
- ⅓ to ½ cup cooked white beans
- ¼ cup cashews or ⅓ cup silken tofu
- 2 teaspoons white miso
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup vegetable broth
- 2 teaspoons olive oil
- 4 cloves garlic (finely chopped)
- 1 cup chopped onion
- 2 teaspoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dill
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¾ cup chopped carrots
- ½ cup chopped celery
- ¾ cup chopped red bell pepper
- 1 cup cooked white beans
- ¾ to 1 cup roasted corn
- ¾ cup chopped broccoli
- ½ teaspoon salt
- 1½ cups vegetable broth
- chopped fresh herbs
- olive oil
- red pepper flakes
- vegan pesto or vegan cheddar cheese
Initially, add the white beans, cashews or tofu, miso, lemon juice, lemon zest, nutritional yeast, and vegetable broth to a blender. Blend until smooth and set aside.
To roast the corn, grill the cobs or roast them over a gas stove and remove the kernels. If using frozen corn, roast in a pan with oil.
In a large pot, heat the olive oil, add the garlic, and sauté briefly. Then add the onion and salt, cooking until the onions become translucent.
Add the tomato paste, herbs, and spices. Add the carrots and celery, stir, and cook a bit. Then add the bell pepper and cook until the vegetables are tender.
Add the roasted corn, white beans, broccoli, salt, and bean puree. Add the vegetable broth, mix everything, and cook until the soup is thick and creamy.
Taste and add salt or lemon juice if needed. Your soup is ready!
Lemon White Bean Soup - Warm and Satisfying Cooking Tips
If using cashews, letting the mixture sit and blending again will make the texture smooth. Roasting the corn adds a nice aroma to the soup, I recommend trying it.
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