Lemony Vegan White Bean Soup

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.

Lemony Vegan White Bean Soup

Looking for a refreshing and zesty vegan soup? Try our vegan white bean soup, made with a creamy roux base and packed with veggies. With a lemony taste and freshly chopped parsley, this soup is the perfect comfort food. Trust us; this is not your average bean soup recipe!

Course Main Course, Soup

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vegan white bean soup, white bean soup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 317kcal

Author Nandor Barta

Equipment

Ingredients

1 tsp Olive oil
1 tsp Vegan butter
2-3 Carrot
1 Parsnip
¼ cup Parsley (fresh) or 1 tsp dried parsley
¼ cup Water
1 Tbsp White rice flour or all-purpose flour if you don't need to eat gluten-free
1 cup Dairy-free milk we used homemade cashew milk
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

US Customary - Metric

Instructions

Wash, peel, and dice the potatoes. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned white beans, and drain the liquid. Squeeze some lemon juice and chop fresh parsley. Peel onion, but no need to chop it, as it will be added whole.
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 have 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 it with white rice flour. Mix well and let it cook for 1-2 minutes.
Add dairy-free milk (unsweetened, unflavored) and stir until combined. It will be a thick sauce, which is called a roux.
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 a boil, and your lemony vegan white bean soup is ready to be served.

Video

Notes

Chop vegetables evenly – Try to slice carrots and parsnips 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.
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 surely love soup like that. 2) If you leave it like that, the cooked onion is absolutely sweet. We love eating it like that.

Nutrition