Creamy Vegan White Bean Soup with Fresh Herbs

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 cup coconut milk (or any plant-based milk for a creamy texture)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric (for color)
• 2 bay leaves
• Salt and pepper to taste
• 1 cup fresh parsley or cilantro, chopped
• Crusty bread, for serving
  Instructions:Instructions:
• Sauté the Vegetables:
  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add minced garlic, carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften.
• Add Beans and Spices:
  • Stir in the white beans, thyme, oregano, turmeric, and bay leaves. Cook for 2 more minutes to let the spices bloom.
• Add Broth and Simmer:
  • Pour in the vegetable broth, ensuring all vegetables and beans are covered. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
• Blend for Creaminess:
  • Once the vegetables are cooked, remove the bay leaves. Using an immersion blender, blend about half of the soup to create a creamy texture while still leaving some chunks for texture. (Alternatively, transfer half the soup to a blender, blend, and return to the pot.)
• Add Coconut Milk and Season:
  • Stir in the coconut milk to give the soup a creamy, rich consistency. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to combine the flavors.
• Finish with Fresh Herbs:
  • Stir in the fresh parsley or cilantro just before serving for a burst of freshness.
• Serve: