Hearty lemon bean soup I made the most this season

By Vegan Richa · 50 min

Ingredients

Instructions

1. Blend the white beans, cashews or tofu, miso, lemon juice, lemon zest, nutritional yeast and stock until smooth. If using cashews, blend for about a minute, rest for five minutes, then blend again until completely smooth. Set aside.
2. Optional: roast the corn. On a grill or gas flame, char corn on the cob until the kernels are mostly blackened, then cut off the kernels. For frozen corn, dry-roast in a skillet with 1 teaspoon oil for 4 to 5 minutes until golden.
3. Chop all the vegetables into similar-sized small pieces. Heat olive oil in a large saucepan over medium heat. Add the garlic and sauté about 10 seconds, then add the onion and a good pinch of salt and cook until translucent.
4. Stir in the tomato paste, herbs, spices and a splash of stock and cook about 30 seconds. Add the carrots and celery with another pinch of salt, cover and cook 3 to 4 minutes.
5. Add the bell pepper, cover and cook another 3 to 4 minutes, until the vegetables begin to soften.
6. Add the roasted corn, white beans, broccoli, salt and the bean purée. Rinse the blender with stock and add that to the pot too. Stir, partly cover and cook 8 to 10 minutes, until thick and creamy.
7. Taste and adjust with salt or lemon juice. If it thickens too much, loosen with a splash of stock, as it will keep thickening as it sits. Serve topped with herbs, pepper flakes, and vegan cheese or pesto, with toasted bread or garlic bread.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

GarlicOnionLemonCarrotBell pepperCeleryTomato pasteCashew