White bean soup with caraway seeds, a vegan-friendly recipe for absolutely all tastes. Very light and with a suble caraway flavour, the kind of soup you make once and there is no going back, you must make is again and again.
Countryside life and its beautiful simplicity. Food might be simple, but you can’t find anywhere else better food than here. Only fresh ingredients are used and a few seasonings and herbs are preferred: salt, black pepper, parsley, dill, lovage. The younger generations living in big cities may be more open towards novelty and eager to try exotic foods, but the countryside folks like to stick to their food. This white bean soup, for example, is one of the favourite soups. The vegan version will be pretty simple, otherwise smoked ham or sausages can be added to it.
The caraway seeds have a pretty unique flavour. They look very similar to the cumin seeds, but unlike those, the flavour is nowhere near as pungent, being a lot more delicate. The seeds can be used in pastries and cookies too, especially cheesy puff pastry sticks. Thinking of it, l must bake something with caraway seeds asap. If you can’t find these seeds, not a big deal, just season it to your taste. I do hope you find them, though. White beans are also ever so popular, being added either to soups, stews, dips or spreads. Talking about beans, my vegan butter bean mash is another recipe which may interest you.
Vegan white bean soup with caraway seeds
- 1 cup dried white beans
- 4 cups vegetable stock
- 2 carrots
- 1 onion
- 1 green pepper
- 1 tsp oil
- 1 tbsp tomato purée
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp caraway seeds
- 1 tbsp chopped parsley
- Place the white beans in a large bowl, add plenty of cold water to cover them and leave them to soak, ideally overnight.
- Transfer the white beans to a large sauce pan, cover them with water anf bring to a boil.
- Meanwhile, finely chop the onion, carrots and green pepper.
- Take the pan off the heat, drain the water, then back the beans go in the pan.
- Add the chopped vegetables and vegetable stock and cook until the beans are tender. Some beans can take longer to cook, so patience is a virtue, as usual.
- Add the tomato purée, vegetable oil, season with salt and pepper to taste, then add the caraway seeds and garnish with freshly-chopped parsley.
- Remove from the heat and cover with a lif for at least 10 minutes.
- Serve hot!