White Bean Soup
Serves
4
Prep Time
12 minutes
Cook Time
13 minutes
Ingredients
1 onion, diced
2 cloves garlic, sliced
1 tsp dried rosemary
2 x 14 oz (400 g) cans cannellini beans, drained
10.6 oz (300 g) potatoes, peeled, cubed
2 pt (1 ltr) vegetable broth
8 fl oz (240 ml) can full fat coconut milk
4 tbsp pumpkin seeds, toasted
2 tbsp parsley, chopped
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
383
Fats
19 g
Protein
11 g
Carbs
42 g
Instructions
- Heat 1 tablespoon of olive oil in a large pot over a medium-high heat. Sauté the onion for 2 to 3 minutes, then add the garlic and cook for a further minute until fragrant. Add in the rosemary, season with salt and black pepper, and mix.
- Add the beans, potatoes, vegetable broth, and coconut milk. Simmer over medium heat for 10 minutes until the potatoes are soft, then blend with a hand blender until smooth.
- Divide the soup between 4 bowls and top with toasted pumpkin seeds and chopped parsley.