Preparation time 10 min
Cooking time 30 min
This recipe keeps for 5 days
Ingredients (4 servings)
Soup
- 1/2 tbsp Grapeseed oil (any vegetable oil)
- 3 cup, diced Potatoes, raw
- 3 stalk, medium Celery, raw
- 1 medium Carrots, raw
- 3 clove Garlic, raw (minced)
- 4 cup Water
- 3 cup White beans, boiled, with salt (canned or homemade)
- 1/4 cup Coconut milk, canned
- 1 bunch Parsley leaves, fresh (chopped)
Spices
- 1 1/2 tsp Onion powder
- 1 tsp, leaves Oregano, dried
- 1/2 tsp, flakes Hot chili pepper, sun-dried
- 2 leaves Bay leaf
- 2 tsp Salt
- 1/8 tsp, ground Black pepper (to taste)
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Instructions
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Prepare the vegetables
Wash, peel and dice the potatoes, carrot and celery. - Heat the oil in a large pot or Dutch oven over medium-high heat. Once hot add the potatoes, carrots, celery, minced garlic, onion powder, oregano, chili flakes, salt and black pepper. Sauté for one minute.
- Pour in the water, add the bay leaves and bring the soup to a simmer.
- Simmer for 20 minutes, then add the white beans and coconut milk. Cook for another 5 to 10 minutes, until the vegetables are tender. Take off from the heat, discard the bay leaves and add the chopped parsley. Stir to combine.
- Once the soup is cool enough to be handled safely, pour half of it in the blender and process until it’s smooth and creamy. Pour the blended soup back in the pot and stir to combine.
- Garnish with fresh herbs and enjoy!
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How to store
Keeps well in the refrigerator for up to 5 days.
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Nutrition
One serving contains 339 calories, 17 grams of protein, 6 grams of fat, and 59 grams of carbohydrates.
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