Creamy Potato & White Bean Soup

• celkový čas: 19 minutes

Ingredience

2 Tbsp olive oil

1 medium yellow onion, diced

1 tsp salt

1 tsp garlic powder

3 cups Yukon gold potatoes, cut bite-size or smaller

1 can (15 oz) white beans, rinsed and drained

3 cups low-sodium veggie broth

1 cup unsweetened plant milk

2 cups kale or spinach, chopped

2 Tbsp lemon juice

4 slices whole-grain bread, toasted

Garnishes:

Homemade croutons, see notes (optional)

Olive oil, to drizzle (optional)

2 tsp fresh parsley, cut tiny (optional)

Pokyny

Heat oil in a large pot over medium.

Cook the onion with salt until soft, 5–7 minutes.

Stir in the garlic powder. Cook until fragrant, 30 seconds.

Add the potatoes, white beans and veggie broth.

Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until potatoes are tender, about 8–12 minutes.

Blend half the soup, or mash with a potato masher, leaving some chunks.

Stir in the milk and greens. Simmer until wilted, 2–3 minutes.

Stir in the lemon juice. Adjust salt and pepper to taste.

Serve with toast and finish with garnishes.

NOTES

Gold potatoes create a naturally creamy texture.

Partial blending keeps the soup cozy and rustic.

To make croutons, either pan-fry bread cubes or cut toast into cubes.

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