Sage, Onion and White Bean Soup

Sage, Onion and White Bean Soup made with lots of garlic, rich butterbeans and sage

Sage, Onion and White Bean Soup made with lots of garlic, rich butterbeans and sage

ingredients
(makes for 2)
Prep time 10mins
Cook time 40mins

1kg white onions
5 garlic cloves, peeled
2 (240g drained weight) tins of butter beans
2 cups vegetable stock
2 cups almond milk
4 tbsp chopped sage
½ tsp salt & pepper

how to make it…
Preheat your oven to 200C/400F/Gas Mark 6.
Peel and quarter your onions and place them in a roasting tin along with your garlic cloves. Drizzle with a little olive oil and sprinkle with salt and pepper. Place in the oven for 40 minutes.

In the meanwhile, bring your vegetable stock to a boil, add the white beans, almond milk and 1 tbsp of the sage. Bring the stock back to a simmer, then remove from the heat. Once the onions are roasted and soft, remove from the oven and place in a blender along with the stock and salt and pepper. Blend until smooth.
Stir in the rest of the sage and serve with a little drizzle of olive or truffle oil and
a sprig of sage

Notes:
Cannellini or other white beans can work too. You can cook you beans from scratch too.

Recipe Feature from inside our Thrive Health Magazine Summer issue article written by: www.thehungryherbivores.com