A warm, well-balanced cream soup with deep, natural flavors. Onion, celery, and carrot are gently sautéed, then garlic adds richness, while fenugreek and ground coriander complete the aromatic base. Roasted peppers and white beans bring sweetness and body, and the miso paste added at the end perfectly rounds out the flavor. Blended until smooth and served with cashew cream and fresh parsley, this soup is simple, nourishing, and absolutely delicious.
40 minutes
Beginner
4 servings
Ingredients
- 2 onions
- 1 celery stalk
- 1 carrot
- 4-5 cloves of garlic
- 6 roasted peppers
- 460 g cooked white beans
- ½ tsp fenugreek
- ½ tsp ground coriander
- Salt and pepper, to taste
- t tbsp miso paste
- 1 L water
- Cashew cream for topping
Cooking instructions. Step by step
- Sauté the finely chopped onion, celery, and carrot in a little olive oil, then add the garlic and cook briefly, just until it releases its aroma. Pour in the hot water, season with salt, pepper, fenugreek, and ground coriander, then cover and let simmer for about 15 minutes.
- Add the roasted peppers and cooked white beans, stir, and let simmer for another 10–15 minutes. Remove the soup from the heat, stir in the miso paste, then blend with an immersion blender until smooth and creamy. Serve with cashew cream and fresh parsley or cilantro for the perfect finish.
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