This Creamy Vegan White Bean Soup + Sautéed Broccolini is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made with cauliflower and white kidney bean, and topped with easily sautéed broccolini, this soup is quite the healthy meal and uses mostly pantry staple ingredients to get the job done. Super easy to make, all vegan + gluten-free.
Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes.
Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes or so.
Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked cauliflower (along with any little stock that might be included), beans, and cashews into a high-powered blender, blending until smooth and creamy.**
Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.
Reduce heat again, and let simmer for another 10-15 minutes, until beans are softened.
Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.
Enjoy with a homemade garlic bread or crackers.
SAUTEED BROCCOLINI: In a medium skillet on medium-high heat, add 1 Tbsp of extra virgin olive oil. Once heated, add rinsed broccolini (shortened stems and all) and let cook on one side. Gently squeeze half a lemon and season with salt + black pepper, to taste. Gently toss on opposite side and continue tossing until fully wilted and darkened in color (dark green). Once cooked through, remove from heat.
GREENS: Instead of broccolini, you can sauté kale or spinach as substitutes.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic.
DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.