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