Ingredients
Scale
- 2 Heads of garlic
- 1/2 tbsp olive oil
- 1 tbsp vegan butter
- 1 1/2 cups yellow onion, chopped
- 2 tbsp fresh rosemary, chopped
- 2 cups cannellini beans, additional for garnish
- 4 cups vegetable broth
- 1/2 cup almond milk (optional)
- 1/2 cup soaked cashews
- 1/3 cup cooking wine
- Salt/Pepper as needed
Instructions
- Soak cashews in boiling hot water, set aside
- Preheat oven to 400ºF
- Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly.
- In a large pot add the vegan butter (you can always stick to olive oil) and chopped onion to pan. Sauté onions until they start to caramelize, about 10 minutes. Add the roasted garlic and rosemary and cook for another 3 minutes allowing the flavors to combine. Season with salt and pepper. Now add the white wine and cook for another 3 mins until slightly reduced.
- Add the broth and rinsed/drained beans and bring to a boil, then reduce to a simmer. (10 mins)
- In a high power blender add portions of the soup with the soaked cashews. Blend until smooth. Now add the remaining soup to the blender and continue to blend. Add back into the pot and top with almond milk or additional broth to adjust the consistency (optional). Garnish with additional white beans, chopped rosemary, black pepper and a drizzle of olive oil. Serve hot!
- Prep Time: 45 min
- Cook Time: 15 mins
- Category: Soup