Creamy Vegan White Bean Soup + Sautéed Broccolini

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.

Creamy Vegan White Bean Soup + Sautéed Broccolini 

INGREDIENTS

• 2 (15 oz.) cans cannellini beans, drained and rinsed (Separate each amount into 2 servings; I use Eden Organic)
• 1 medium cauliflower head  (That's about 1 lb.)
• 1/2 cup cashews, soaked overnight  (I use 365 Everyday Value; See Notes!)
• 1 Tbsp extra virgin olive oil (I use California Ranch)
• 2 garlic cloves, minced
• 3 cups low-sodium vegetable broth (I use Pacific Foods)
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp turmeric (See Notes!)
• 1 Tbsp dried oregano
• 1 tsp dried parsley

Other:

• sautéed broccolini (See Notes!)
• garlic bread or crackers (See Notes!)

INSTRUCTIONS

• 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.
• Bon Appetit!

TIPS & TRICKS

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.

https://www.orchidsandsweettea.com/creamy-vegan-white-bean-soup-sauteed-broccolini/