This creamy roasted onion, sage and white bean soup is a perfect showstopping soup to start off your Christmas food or to simply keep you happy, healthy and warm through the winter season!
Ingredients
1kg white onions
5 garlic cloves, peeled
2 (240g drained weight) tins of butter beans*
2 cups vegetable stock
2 cups almond milk
4 tbsp chopped sage
½ tsp salt & pepper
Instructions
Preheat your oven to 200C/400F/Gas Mark 6.
Peel and quarter your onions and place them in a roasting tin along with your garlic cloves. Drizzle with a little olive oil and sprinkle with salt and pepper. Place in the oven for 40 minutes.
In the meanwhile, bring your vegetable stock to a boil, add the white beans, almond milk and 1 tbsp of the sage.
Bring the stock back to a simmer, then remove from the heat.
Once the onions are roasted and soft, remove from the oven and place in a blender along with the stock and salt and pepper. Blend until smooth.
Stir in the rest of the sage and serve with a little drizzle of olive or truffle oil and a sprig of sage
Notes
*I used butter beans but cannellini or other white beans can work. You can cook you beans from scratch too!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/sage-onion-and-white-bean-soup/