Carrot and Ginger Soup with Cannellini Beans
This carrot and ginger soup with cannellini beans is a nourishing, flavour-packed dish that’s vegan, low-calorie and full of plant-based protein. It’s a simple, budget-friendly recipe you can whip up under 30 minutes, making it ideal for a quick weeknight dinner or a healthy lunch. Serve this wholesome soup with some crusty bread. It also stores well, so you can make a batch ahead for meal prep.
Ingredients
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes until softened.
- Stir in the garlic and cider vinegar, cooking for another minute.
- Add the chopped carrots and ginger, then pour in the vegetable stock. Bring to the boil.
- Reduce the heat and simmer for 20 minutes, until the carrots are tender.
- Add half of the cannellini beans and a handful of parsley leaves to the pan. Blend the soup with a stick blender until silky smooth.
- Stir in the remaining beans and season generously with black pepper. Gently reheat.
- Serve hot, topped with fresh parsley leaves and a drizzle of cider vinegar if desired.