Creamy White Bean Sage Soup
This is around the time when New Years resolutions are already long forgotten. Goals like saving money and eating healthy can be quickly derailed with a text reading "brunch today?" But since that message is coming whether you like it or not, it's good to have a back up plan and avoid watching your 2018 goals fall apart before February.
This recipe has you covered. With only 6 ingredients, it is cheap to make and easy to prep. While onions, beans, and almond milk seem like a ragtag combination, the result is delightfully rich, creamy, and full of subtle flavors that complement each other perfectly. It is also worth mentioning that this is a great excuse to buy a fresh loaf of hearty bread.
And eating more bread, staying warm, and making good soup all sound like 2018 goals we can get behind right now.
- 3 white onions
- 5 garlic cloves, minced
- 2 cans butter beans
- 2 cups vegetable stock
- 2 cups unsweetened almond milk
- 4 tbsp sage, chopped
- 1/2 tsp salt & pepper (to taste)
- Preheat oven to 400.
- Peel and quarter onions, then place on a foil-lined baking sheet. Drizzle with a bit of olive oil and top with salt and pepper. Bake for 40 minutes.
- While onions are baking, bring vegetable stock to a boil in a large saucepan. Add in white beans, garlic, almond milk and 2 tbsp of sage.
- Bring everything back to a simmer, then remove from heat.
- When onions are roasted, remove from the oven. Put onions, stock, salt and pepper into a blender. Blend until creamy.
- Serve with a drizzle of olive oil (adds great richness and depth), chopped sage, and another pinch of s&p.