This is one of my favorite soups. It's so comforting and filling, and it's easy to make from cheap, winter-stored foods.
ingredients 1 garlic bulb, peeled of outer skin 1 onion, chopped 6 c. water or vegetable broth 4 c. white beans (i.e. cannellini or navy beans) 6 carrots, chopped 2 yellow or white potatoes, chopped 1 T. dry rosemary 2 t. dry thyme
1 c. smoky tempeh, to garnish (optional) 2 T. fennel seed, crushed, to garnish 1/4 c. parsley, minced, to garnish
instructions 1. Preheat the oven to 425F. Wrap the garlic in foil after drizzling it lightly with oil or water. Roast the garlic for about 20 minutes, until the cloves are softened.
2. Meanwhile, heat 1 T. oil in a soup pot and add the onion. Cook the onion until it's softened, but not brown.
3. Add the beans, carrots, potatoes, rosemary, thyme, and broth or water. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes and carrots are tender and easily crushed.
4. Remove the garlic cloves from their skins and place in a blender along with some of the soup. Process until smooth. Working in batches, process the rest of the soup until a smooth puree is formed.
5. Season to taste with salt and pepper. Garnish with smoky tempeh, crushed fennel and parsley. Serve with a good whole-grain crusty bread.