White Bean & Potato Soup

 Source: https://elavegan.com/vegan-white-bean-soup 

(makes 10 servings)

INGREDIENTS

 

• 1 tbsp oil
• 2 Russet potatoes diced
• 1 cup chopped onion
• 3 medium carrot chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 1 tsp onion powder
• 1.5 tsp dried oregano
• 1 tsp dried marjoram
• 8 cups vegetable broth 
• Salt & pepper to taste
• Three 14 oz cans white beans (about 4 cups), rinsed and drained
• 1/2 cup coconut milk canned (or other non-dairy milk)

• Heat oil in a large pot over medium heat and add the garlic, onion, carrots & celery. Saute for about one minute.
• Pour in the vegetable broth (or water), potatoes & spices and bring the soup to a boil. 
• Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
• Pour a part of the soup (e.g. half of it) to a different pot. 
• Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.