Vegetable soup is an easy way to get rid of whatever you have left in your fridge! 🙂 I love a creamy texture and this time instead of adding my herbs while it cooks, I made a flavoured oil, and for that reason I used a good quality. In this case I used avocado, but it could be an olive or a nut oil.
The jerusalem artichoke looks like a ginger root, but it doesn’t have the same taste. It is more neutral and I would even say a bit sweet. I saw a very interesting description of its origin in Vegetarian Paradise if you want to know more about it.
I also used in the recipe some frozen white beans. An easy way to always have the in hand is to precook and freeze like I did in my White bean in “Crock pot” recipe. They really are handy!
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6 people
- Sunflower oil
- 1 small organic cauliflower
- 1 small organic onion
- 5 organic jerusalem artichoke
- 2 organic parsnips
- 1 cup (250ml) of organic cooked white beans
- 3 tbsp. (45 ml) of nutritional yeast
- 5 cups (1.25L) of water
- 1 cup (250ml) of organic fresh cilantro (or any herb you like)
- 1 organic garlic clove
- 1/2 cup (125ml) of organic avocado oil
- Salt and pepper
- Chop all you vegetables very coarsely since you will blend your soup in the end.
- Heat about 2tbsp. (30ml) of sunflower oil and cook your onions for 2-3 minutes.
- Add in all your chopped vegetables, the white beans and continue to cook for another 5 minutes, still over medium heat so they don’t burn. Put the nutritional yeast, some salt and pepper
- Gradually add the water and simmer for 10 minutes.
- In the meantime, in a small hand chopper, blend your herb and garlic with the oil until you get a fine texture. Season it with salt and pepper.
- Put it in the blender to cream it and serve with your cilantro oil.