Are you looking for a simple and nutritious recipe to warm you up on cold days? This creamy soup is the perfect choice! It makes perfect use of leftover vegetables from the fridge - potatoes, celery, leeks, and even cauliflower. The creaminess of the white beans and the cumin and turmeric bring out the flavour beautifully. Easy to prepare, great for filling you up - just winter comfort food you'll love!
Ready in 25 minutes
Portions 4
Difficulty simple
Ingredients
- 200 g celery (peeled and chopped)
- 100 g potatoes
- 50 g white beans (I used pre-cooked Cannellini)
- a piece of leek
- garlic clove (more to taste)
- 250 ml broth
- 50 ml soy or classic cooking cream
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Butter for roasting
- Water (as needed, approx. 200 ml)
- Something extra: if you have leftover cauliflower like I do, it's also great for the soup (or even peeled zucchini)
Method
- Cut the celery, potatoes and leeks into smaller pieces.
- Melt the butter in a saucepan over medium heat. Add the chopped vegetables, cumin and turmeric, sauté for about 5 minutes.
- Pour in the vegetable stock and water, bring to the boil. Reduce heat and cook for approximately 20 minutes until vegetables are tender.
- Add white beans and possibly cauliflower towards the end.
- Blend the soup to a smooth cream. If you want to keep the texture, leave some of the vegetables unmixed.
- Stir in the cream and season with salt and pepper. If the soup is too thick, add a little water.
Tips and tricks
○ Decoration: chopped herbs, ground pepper, seeds and croutons (either chickpea or whole wheat bread baked with parmesan and delicatessen yeast) are great for the soup.
○ More protein: the soup can also be served as a main dish. To give it a balanced ratio of nutrients, just add browned pieces of chicken, tofu or salmon on top.
Nutritional information
| Nutritional values | portions |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Fats | 5,9 g |
| cal | 236 |
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