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Vegan Creamy Lemon Garlic White Bean Soup

A close-up of Vegan Creamy Lemon Garlic White Bean Soup, garnished with fresh parsley and cashews.
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A simple recipe for a rich, dairy-free soup featuring cannellini beans, bright lemon, and savory garlic.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained (optional, for extra creaminess)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth, rinsed white beans, and the soaked cashews (if using). Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and cook for 10 minutes to allow flavors to meld.
  5. Carefully transfer the soup mixture in batches to a high-speed blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. If using a standard blender, return the pureed soup to the pot.
  6. Stir in the fresh lemon juice and lemon zest. Heat through gently for 2 minutes, but do not boil.
  7. Season with salt and pepper to your preference.
  8. Serve hot, garnished with fresh parsley.

Notes

  • If you do not have cashews, you can achieve creaminess by blending in 1/2 cup of the cooked white beans with a small amount of broth before adding the rest of the soup base to the blender.
  • For a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Use fresh lemon juice for the best bright flavor.

Nutrition

Find it online: https://whiskdaily.com/vegancreamylemongarlicwhitebeansoup/