Vegan Garlic Soup With Black Beans - Super Easy & Creamy
A chilly autumn day calls for something warm and garlicky, and this vegan soup hits the spot. I love how simple it is and every spoonful feels so comforting.
Ingredients
- 2 bulbs Garlic
- ⅓ Celeriac
- 1 Onion
- 1 can Black Beans
- 1 tsp Rosemary
- 1 tbsp Thyme
- ½ liter Unsweetened Plant Milk
- 1 liter Water
Instructions
- Peel the garlic and place it on a baking tray with salt and olive oil. Roast at 180°C (350°F) for 15–20 minutes, until golden and slightly crisp. Roughly chop the onion and celeriac.
- Heat olive oil in a pot. Add the black beans, salt, and rosemary and roast for 5 minutes. Set aside for serving.
- In the same pot, heat some olive oil and sauté the onion and celeriac until browned. Add the dried thyme. Once the bottom starts to stick, add the roasted garlic, plant milk, and water. Season with salt and simmer for 20 minutes.
- Blend the soup until smooth and let it cool for a couple of minutes. Adjust the salt, then serve with the roasted black beans and black pepper.