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Recipe of the month: White Beans & Cashew Soup

white beans

The days are getting warmer and longer. Before the cold weather is completely away, try this recipe of creamy and hearty White Beans and Cashew soup.

The recipe is intended for 4 to 5 portions.

Ingredients:

  • 2 onions
  • 4 cloves of garlic
  • 1 large parsnip
  • Approximately 700g boiled white beans (or 3 cans of beans)
  • Miso paste
  • Sunflower paste
  • Zest of fresh lemon

Start by peeling and cutting the onions, parsnip and garlic to small cubes. Heat up some olive oil in a large pot and throw in the chopped veggies and sauté on medium heat for about 5-10 minutes.

Add some salt, pepper, thyme and Italian herbs at this point to start infusing the flavours. Also peel some lemon and chop the zest to tiny cubes or strips and add to the pot.

kale

Once the veggies have soften and are a bit translucent add the boiled beans*, some miso and sunflower paste, about 1-2 tablespoons each. Better to start with less first and add more later if needed.

white beans soup

At this point add a little bit of water to the pot and mix. The miso and sunflower paste needs to “melt" so make sure you mix around well to get rid of any lumps of miso or sunflower paste. Then add cashew milk**, enough to cover everything.

Let it simmer slowly for about 20-30 minutes, squeeze in some fresh lemon juice and check the taste. Add miso, sunflower paste or salt if needed.

Finish the soup with some chopped kale or spinach and enjoy.

Keeps well in the fridge and can be frozen too!

* If you choose to use dry beans, then soak them overnight, drain, rinse and boil until soft. I often soak and boil larger batch and I just freeze the leftover beans for next meal.

** Cashew milk is really easy to make at home too, all you need is 150g cashews per liter of water, pinch of salt and a good blender. Add the (pre-soaked) cashews, water and salt into a blender, blend full power a minute and that’s it.

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