Creamy White Bean and Artichoke Delight
Experience the rich and velvety texture of this Creamy White Bean and Artichoke Delight. This beautifully blended soup features tender white beans and tangy artichoke hearts, harmoniously combined with roasted red peppers and delicate spices. The vibrant orange color, reminiscent of a sunset, makes this nutritious vegan soup not just a treat for your taste buds but also a feast for the eyes. Perfect as a comforting meal or a smooth appetizer, this recipe is inspired by innovative plant-based cooking and embodies wholesome flavors that everyone will love.
6
Servings
123
Calories
12
Ingredients
Ingredients
Olive oil
1 tablespoon (none)
Vegetable broth
2 cups (or 1 cube vegetable bouillon dissolved in 2 cups hot water)
Small white beans
2 cups (canned or cooked)
Artichoke hearts
13 ounces (chopped and drained)
Roasted red pepper
1 (chopped and drained)
Onion
1/2 medium (chopped)
Garlic cloves
4 (minced)
Lemon juice
1 (from one small lemon)
Sage leaves
2 (chopped)
Bay leaf
1 (none)
Salt
1/2 teaspoon (to taste)
Black pepper
to taste (freshly cracked)
Instructions
1
In a stockpot over medium-high heat, heat the olive oil. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
2
Stir in the chopped roasted red pepper, drained artichoke hearts, minced garlic, sage leaves, and bay leaf. Sauté for an additional minute until fragrant.
3
Pour in the vegetable broth and add the white beans. Increase the heat to bring the mixture to a boil.
4
Once boiling, reduce the heat and let it simmer for about 5 minutes, or until the beans are heated through.
5
Using a blender, carefully purée the soup in batches until smooth, or use an immersion blender directly in the pot for convenience.
6
Return the blended soup to the stockpot, then stir in fresh lemon juice. Adjust the seasoning with salt and freshly cracked black pepper to your taste.
7
Serve warm and enjoy this delightful Vegan Creamy White Bean and Artichoke Delight!
Nutrition Information
2g
Fat
22g
Carbs
7g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy White Bean and Artichoke Delight?
It is a rich and velvety vegan soup featuring blended white beans, artichoke hearts, and roasted red peppers.
Is this recipe vegan?
Yes, this recipe is 100% vegan and plant-based.
How many calories are in one serving?
Each serving contains approximately 123 calories.
What are the main ingredients?
The main ingredients include small white beans, artichoke hearts, roasted red peppers, vegetable broth, and olive oil.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I use dried white beans instead of canned?
Yes, you can use cooked dried white beans; you will need 2 cups for this recipe.
What kind of white beans are best for this soup?
Small white beans are recommended for the best texture, but cannellini beans also work well.
How do I prepare the artichoke hearts?
The artichoke hearts should be drained and chopped before being added to the pot.
Can I use fresh red peppers instead of roasted ones?
Yes, but for the best flavor and color, it is recommended to roast and peel them first.
How do I make the soup creamy without dairy?
The creaminess comes from blending the white beans and artichoke hearts into a smooth purée.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the stockpot for convenience.
What can I use if I do not have liquid vegetable broth?
You can use one vegetable bouillon cube dissolved in 2 cups of hot water.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, though you should check your vegetable broth label.
How long does it take to sauté the onions?
The onions should be sautéed for about 3-5 minutes until they become translucent.
Why do I add lemon juice at the end?
Fresh lemon juice is added at the end to brighten the flavors and add a necessary tangy note.
Can I freeze this soup?
Yes, this blended soup freezes well. Store it in an airtight container for up to 3 months.
How long will this soup last in the refrigerator?
It can be stored in the refrigerator for 3 to 5 days.
What spices and herbs are used?
The soup uses sage leaves, a bay leaf, garlic, salt, and freshly cracked black pepper.
Can I add other vegetables?
Yes, leafy greens like spinach or kale can be stirred in at the end for extra nutrition.
What should I serve with this soup?
It pairs perfectly with crusty bread, a side salad, or as a light appetizer.
Is this soup high in fiber?
Yes, each serving provides 5g of dietary fiber.
How much protein is in each serving?
Each serving contains 7g of plant-based protein.
Can I skip the sage if I don't have it?
Yes, but sage adds a lovely earthy flavor. You could substitute with thyme or rosemary if needed.
How many garlic cloves are needed?
This recipe calls for 4 minced garlic cloves.
What is the fat content per serving?
The fat content is very low, at approximately 2g per serving.
Does this soup contain cholesterol?
No, this vegan recipe is cholesterol-free.
What gives the soup its orange color?
The vibrant color comes from blending the roasted red pepper with the white beans.
Can I make this soup oil-free?
Yes, you can sauté the onions in a small amount of water or vegetable broth instead of olive oil.
Is it okay to use a regular blender?
Yes, just be sure to blend in batches and be careful when handling the hot liquid.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of salt, adjusted to your personal taste.