Easy to make, this one-pot, creamy, white bean soup is loaded with vegetables and quinoa. It's super flavourful, nourishing and warming for the body and soul. Naturally gluten-free, vegetarian, plant-based and oil-free friendly this vegan soup is perfect for all eaters!
In a large pot or dutch oven, warm the oil over medium heat until shimmering. Add the fennel seeds and let roast for 30 seconds to 1 minute until fragrant.
Add chopped onions, garlic, and cauliflower. Saute until tender and lightly golden (about 10-12 minutes). Add salt, pepper, oregano, and red pepper flakes.
Add carrots, rinsed beans, tomatoes, water mixed with 1 tbsp broth base, quinoa to the pan and stir to combine. Cover and let simmer over medium to medium-low for 15 minutes.
Add nutritional yeast, soy sauce, kale and simmer until quinoa cooked.Pro Tip: if using a tender leafy green like spinach, add only a couple minutes before serving.
If you want the soup creamier, you can blend ⅓ of the soup with an immersion blender or in a stand blender before adding the greens. Then stir back into the soup.
OR if you want to keep all the texture, instead just add a swirl of cashew cream* to the top of each bowl of soup before serving. *Make the cashew cream while the soup is simmering.
Top each bowl of soup with chopped cilantro/basil, hot pepper flakes, and a squeeze of lime.
*Quick Cashew Milk/Cream
½ cup raw unsalted cashews½ cup boiling waterpinch of salt
Place cashews in the jug of high-power blender. Pour boiling water over cashews - cover with lid. Wait 5 minutes, add a pinch of salt and blend until creamy. Add a tablespoon of water at a time to loosen cream until desired consistency is met as necessary.
Leftover cashew cream can stored in the fridge for up to a week.
Original Recipe inspired by Anna from Easy Animal FreeVegetables - this vegetarian bean soup is very versatile - swap out any vegetables for whatever you have on hand.Beans - choose at least one white bean for creaminess, but a medley of beans would be delicious.Flavouring the soup - there are so many options for adding flavour to this soup - you don't have to stick with just Tuscan spices! I think Indian or Mexican spices would be incredible with white beans and tomatoes.Freezer friendly soup - I like to freeze in individual-size portions for quick lunches or dinners throughout the week. But also, it thaws much quicker when frozen in smaller sizes. You may need to add a tablespoonful of water or two when reheating.