I’m not sure what it’s like in other places, but Melbourne supermarkets have large gaps on their shelves at the moment due to coronavirus related panic buying. As a result I’m trying to get a bit creative – using up what I have in the cupboard and coming up with some new ideas. This is a great combination (and both carrots and white beans are relatively easy to find even with the shortages….), sweet and creamy without any dairy.
- 1 onion finely chopped
- 1 clove garlic, finely chopped
- 1 small leek, finely chopped
- 500g carrots sliced
- A sprig or two of parsley chopped
- 2 tblspns olive oil
- 400g can white beans (cannellini, or butter beans etc)
- 1.25 litres stock
Saute the onion, garlic, leek, and carrots in the olive oil for about 10 mins or until softened. Add the stock and heat until almost boiling. Remove half the soup and puree with half the beans. Put back into the soup with the other half of the beans and the parsley. Heat and serve with crusty bread.