If you are looking for a quick, weeknight meal, this soup is for you. It uses staple-ingredients that are great to have on-hand for weeknight cooking. It is kid-friendly, based on my sample size of 2 kids.
This soup is a fast way to get supper on the table. Adding in the cannelinni beans is a way to add in plant-based protein into the soup, and to help create meal-worthy satiety and satisfaction.
Author: Kristyn Hall, Energize Nutrition
Recipe type: Soup
Extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 garlic clove, minced
1 tsp ginger, grated
4 cups vegetable stock
1 butternut squash, chopped
1.5 cups cooked cannellini beans (19 ounce can; drain and rinse before using).
2 tbsp fig jam (optional, for garnish) Usually available in the deli section of your grocery store.
In a medium to large-sized pot, over medium heat, add oil, onions, carrots and celery stalk and stir. Cook over medium heat for about 5 minutes, stirring every so often, until the vegetables soften and the onions are translucent.
Add in garlic and ginger to the pot, and heat until fragrant (about 10 seconds).
Add in the vegetable stock and butternut squash. Simmer until vegetables are fork-tender (about 15 minutes).
Add in the cooked cannellini beans.
Working in batches, pour soup into high-powered blender, and puree.
To serve, I garnished with fig jam that I had melted and swirled into the soup for color and flavour balance. I also added in some fresh thyme.
Soup making is a cooking method that gives you freedom in the kitchen to use up the ingredients you have. Soups are ideally suited for plant-based cooking.