I’ve become the soup queen. This bloody freezing weather has consequently forced me to find my winter love. Best thing about my winter love is that it has the capacity to keep me perfectly content through the winter season, both with its warming qualities and the diversity. With so many plant-based ingredients at our disposal, there is no way you can get bored of the good ol’ soup. The hearty favourite is generally seen as the healthy option, but that doesn’t mean you have to miss out on the flavour. Do it right and you’ll have a soup nicer than any fat beef burger.
I’ve been souping it up constantly the past few weeks, but this one I felt was worth a share. Today, I share with you my Sage, Onion and White bean soup. Creamy, fragrant, herby and all plant-based! The onions are roasted to release their unique flavour and the sage infuses into the creamy white bean soup. This soup is definitely festive enough to serve up as your Christmas starter or just to get you feeling all merry on the build up to the big day.
Sage is one of my favourite herbs. Along with my other fave, Rosemary, sage has such a distinctive flavour and always adds a new dimension to the dish. I have a rule when cooking: I have to use either ground spices in dishes or fresh herbs, if not both. Without them, what even is the point. You won’t catch me making and savoury stuff without them. They are so so important.
You may have noticed that I don’t use a vast amount of ingredients in my recipes. Simply because people don’t have time to spend an age on dinner, or searching around the shops for weird ingredients that no one has ever heard of. I like to keep things interesting and tasty, but still with an element of ease! This soup is no exception. Soup is notoriously a simple dish. All that is involved in this one is roasting your onions, boiling your stock and blending until a super smooth tasty puree. Mm.
Since this is a festive-ish recipe, I’ve decided to swirl in something fancy. Literally. If you haven’t tried truffle oil before, get some. It’s obliviously one of the most expensive oils out there, but it’s Christmas after all. Truffle oil has an insane taste that should be used in moderation, since just a drop can make a huge difference to your dish. Top your soup with truffle oil and leftover sage for a real showstopping starter!
Looking for more soup recipes? Why not try my Cauliflower & Roasted Garlic Soup or try something spicy with my Thai Sweet Potato Soup.
Let me know what you think of the recipe in the comments! Get Blending!
- 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
- 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