Vegan White Bean Soup with Lemon & Parsley
This vegan white bean soup with lemon and parsley provides a simple and healthy meal that's creamy, fragrant, gluten-free, and nut-free.
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, finely chopped
- 2 medium potatoes, diced into 1 cm cubes
- 2x 14 oz (400 g) tins white beans, drained and rinsed (cannellini, navy, haricot, etc.)
- 6 cups (1.5 litres) vegan stock
- 3 tablespoons nutritional yeast
- 1 teaspoon dried sage
- 3 bay leaves
- Handful of fresh parsley, chopped (save some leaves to serve)
- Grated zest of 1 lemon (save the juice to serve)
- Salt and pepper, to taste
Instructions
- Heat the oil in a large saucepan on medium heat and add the onion, carrot, and celery. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
- Once the veg is soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
- Next, add the drained beans, vegan stock, nutritional yeast, dried sage, bay leaves, and a touch more salt and pepper. Bring to a boil, then reduce the heat and simmer for around 15 minutes.
- After 15 minutes, stir in the grated lemon zest and chopped parsley (leaves and stems). Cook for another 5 minutes or until the potato cubes are soft.
- Once the potatoes are soft, adjust the seasoning and turn off the heat. I like the soup as it is, however you could thicken it using a potato masher or hand blender (remove the bay leaves before blending).
- Serve with chopped parsley leaves and a squeeze of lemon juice.📸 Recipe steps >📖 Table of contents >
Notes
Serving suggestions: In addition to fresh parsley and lemon juice, you could also add homemade vegan parmesan or vegan cashew cream.
Quantity: This recipe will serve four as it is, or more if served with sides such as fresh bread. To make it stretch further, add extra veg, beans, and stock and season accordingly.
Other beans: This recipe suggests using tinned white beans (cannellini, navy, or Great Northern beans), but you could also use chickpeas or a different bean variety altogether. Just bear in mind that these may not be quite as creamy in the final soup.
Dried beans: If using dried beans, you'll want to soak and/or pre-cook these before adding them to the soup. To find out more, check out my Beginner's Guide to Pulses.
Gluten-free: If you want to make this soup 100% gluten-free, be sure to use a vegan stock that is certified or labelled as such.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Lemony Butter Bean Stew
- Pinto Bean Soup with Chilli and Lime
- Vegan Scottish Barley Soup (Scotch Broth)
- Easy Vegan Pea & Mint Soup
- Vegan Cauliflower Cheese Soup
- Celeriac Soup with Apple, Lemon & Thyme
- Hearty Black Bean Soup
- Vegan Mushroom & Tarragon Soup
Nutrition
Calories: 322kcalCarbohydrates: 58gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 347mgPotassium: 1391mgFiber: 12gSugar: 6gVitamin A: 5501IUVitamin C: 37mgCalcium: 149mgIron: 5mg
Nutrition Facts
Vegan White Bean Soup with Lemon & Parsley
Amount Per Serving
Calories 322
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 347mg15%
Potassium 1391mg40%
Carbohydrates 58g19%
Fiber 12g50%
Sugar 6g7%
Protein 15g30%
Vitamin A 5501IU110%
Vitamin C 37mg45%
Calcium 149mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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