White bean soup

​Cannellini bean and roasted garlic soup, really.

I’ve spent the weekend pretty much at home sick, lying around and cooking using up what I have in the cupboards and fridge.

I have bronchitis (beginning stages of pneumonia) and I heard that I should eat a lot of raw garlic. So been doing that too. 😷 But I figured that roasted garlic wouldn’t hurt either!

Therefore, I present to you this delicious #soup

I don’t recommend making it if you plan on kissing anyone within 24 hours of eating it though!

Ingredients:

1 large head of garlic

1 large white onion, thinly sliced

3 carrots diced

4 celery stalks diced

1 handful chopped fresh sage

1 1/2 cans cannellini (white) beans

Extra virgin olive oil

2 1/2 cups vegetable broth (i make my own but you can use granules or packaged broth- just make sure to read the ingredients well!)

2 cups unsweetened almond milk

1/2 teaspoon white pepper (black works too)

Himalayan salt

Instructions:

For the Garlic: Preheat the oven to 200C/400F. Cut the top off the head of garlic. Drizzle olive oil (1-2 tsp teaspoon), and rub in. Wrap in foil and bake for about 1 hour, until browned and the garlic cloves are soft.

Heat about 2 tbsps olive oil in a large pot or over medium heat. Add the onion and a small pinch of salt, and stir frequently, until softened. Stir in the carrots, celery and sage, and cook for about 5 more minutes, until the veggies are softened.

Pour in 2 cups of #broth (save ½ cup for later), along with the milk, pepper and beans. Boil over medium heat, uncovered, until soup has a thick consistency. Takes about 30 mins. Transfer one cup of the soup to a blender along with the remaining 1/2 cup of broth and all the roasted garlic. Blend (I used my @vitamix )until smooth. Stir the blended soup back into the pot. Taste and add salt as desired. Drizzle with fresh olive oil place some fresh sage leaves to serve. Enjoy!

DM for questions!

Love and light (and a little bit of garlic breath!) 

🧛‍♀️ ❤️⭐️​