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Light yellow soup served in a white bowl with a spoon full of large white beans, croutons, carrot slices, diced potatoes and freshly chopped herbs.
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Lemony Vegan White Bean Soup

Do you feel like having refreshing and warm comfort food? Then try this Vegan White Bean Soup. It is a roux-based veggie-packed soup with a zesty taste. The addition of freshly chopped parsley will complement the lemony flavor perfectly. No fancy ingredients or complicated steps to make this light, simple and comforting vegan soup.
Course Main Course, Soup
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian
Keyword gluten-free vegan roux, lemon parsley soup, vegan white bean soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 317kcal

Ingredients

Vegan gluten-free roux with caramelized root veggies

Making lemony white bean soup

  • 4 cup Veggie broth
  • 1 Celery stalk
  • 1 Onion (small)
  • 2 Potato (large)
  • 2 can (14 oz) White beans
  • 3 tsp Lemon juice (freshly squeezed)
  • Salt and Pepper to taste

Instructions

Preparing the ingredients

  • Wash, peel, and dice the potatoes. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned white beans so nothing to be done there except to drain the liquid. Squeeze some lemon juice and chop fresh parsley. Peel onion. No need to chop it as it will be added whole.

Making the roux with caramelized root veggies

  • Heat your stockpot or Dutch oven to low/medium heat and add vegan butter, and olive oil.
  • When warm, add sliced carrots and parsnip.
  • Add a pinch of salt and black pepper. Mix well and let it caramelize for a couple of minutes. They will not turn brown but will release some color and a sweet aroma.
  • Add freshly chopped parsley and water. Stir and cook for approx. 5 minutes until most of the water evaporates.
  • Sprinkle white rice flour. Mix well and let it cook for 1-2 minutes.
  • Add dairy-free milk (unsweetened, unflavored) and stir until combined to a creamy thick sauce. Volia, your roux is ready!

Continue making the soup

  • When the roux is ready, add veggie broth and stir until combined.
  • Add chopped celery stalk and peeled onion in whole. Cook until root veggies are soft to the touch, but still hard if you bite on them.
  • Add chopped potatoes and cook for approx. 10 minutes.
  • When potatoes and carrots are tender and cooked, add canned white beans, lemon juice, and adjust seasoning by adding salt and black pepper if needed. Bring to boil and your lemony vegan white bean soup is ready to be served.

Video

Notes

Top tips to make the perfect soup

  • Chop vegetables evenly – Try to slice carrots and parsnip to the same size so that they are cooked and ready at the same time. The same goes for potatoes. Try to make them even as much as possible.
  • Dry vs canned legumes – If you’d like to use dry beans, you should cook them separately and only add them to the soup once soft and ready to eat. When legumes are cooked they release things that can form a foam at the top of the cooking water. It does not look nice on the top of soups.
  • Why don’t we chop the onion? – We like adding whole peeled onions for 2 reasons: 1) the soup will be a creamy base plus veggies, so there will be no small pieces. My daughters sure love the soup like that. 2) If you leave it like that the cooked whole onion is absolutely sweet. We love eating it like that.
Not to make the printable recipe card too long all other tips like what to serve with it, what other veggies and legumes you can add... are detailed above the recipe card. 

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 59g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 684mg | Potassium: 1310mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4132IU | Vitamin C: 28mg | Calcium: 208mg | Iron: 6mg