So apparently there is a right way to lock the lid on a Vitamix so you don’t end up with a soup or smoothie explosion all over your counter. Totally winning at adulting over here. Anyway, with this newly acquired knowledge handy, I proceeded to make a blended white bean potato soup the other night. Success! And no mess to clean up. Win-win situation.
This makes a delicious (and super-easy) dinner on a cold evening and also happens to be vegan. You’ll get a hefty dose of fiber, protein, and potassium, plus some vitamin A. You can also make it gluten-free if you use a gluten-free broth.
- 1/2 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1 large potato, peeled and cut into ½-inch cubes
- 1 cup cooked white beans
- 3 cups low-sodium vegetable broth
- Salt & pepper to taste
- Heat oil in a large saucepan and add onion and garlic. Sautee until onion is translucent and garlic is fragrant. Add rosemary, potato, beans, and broth.
- Bring to a boil and then lower heat. Simmer until potato is soft.
- Allow soup to cool about 10 minutes and then blend either using a stick blender or by pouring in batches into a standing blender. Blend until smooth.
- Pour soup back into pot and heat until desired temperature or pour into a storage container and place in fridge for later use.
- To serve: pour over steamed kale, garnish with hemp seeds
What’s your favorite cold-weather meal?
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