This was a delightful little soup. After all of the holiday meals, sweets and snacks, I was looking for something simple tonight, something that could be concocted out of my pantry. This little recipe seemed to jump out of my copy of Vegan With a Vengeance. I was pretty liberal with my substitutions and measurements on this one and it still came together nicely with great flavor. If you’d like to see the original recipe, I highly recommend that you check out this cookbook. It was one of my very first vegan cookbooks and I’ve used it faithfully for years.
This evening I was a klutzy cook and had several funny little moments in the kitchen. I didn’t read the recipe carefully and was slightly surprised to see that I needed to haul out my food processor before it was all said and done. It was worth it – but definitely added an extra element of mess to the process. All in all, it was the kind of soup that was forgiving of my mistakes and I was thankful for that.
- 1 Tablespoon olive oil
- 1 onion chopped
- dash of salt
- dash of pepper
- 1/4 teaspoon fennel seeds
- 3 cups of vegetable broth
- 15 oz can of great northern beans
- 1 bay leaf
- lemon juice
- 1 head of roasted garlic
Wrap the head of garlic in tin foil and put in the oven at 350 degrees for 30 to 40 minutes. You will want to start roasting the garlic before you begin the soup.
Heat the olive oil in a good sized pot and add the onions. Let them soften for about 10 minutes. Then add the spices, broth, beans and bay leaf. Let cook for about 10 more minutes. Squeeze the roasted garlic cloves and add the garlic paste to the soup. Remove the bay leaf. Next blend a portion of the soup using either a food processor or a blender, then return that to the pot and scoop out another portion to blend. Continue until the soup has a consistency that you like. Finally add the lemon juice to the soup slowly, tasting as you go and stop when the soup tastes just right!
This would easily feed two people for dinner or one with plenty of leftovers.