Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large pot, warm the olive oil over medium heat.
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For
1
M
I
1/4
cup
Extra virgin olive oil
1/2
Yellow onion, finely diced
2
Garlic cloves, minced
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Per Serving
Calories
235kcal
Fat
18g
Saturates
2.5g
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Yogurt adds a boost of protein and makes the soup creamy without heavy cream. For a vegan version, swap the Greek yogurt for a dairy-free unsweetened yogurt. You can swap the cashew milk to coconut cream. I use cashew milk that is just cashews and water! Cannellini beans make this soup a more filling meal, adding fiber and plant protein. Best enjoyed fresh, but leftovers keep for 3–4 days in the fridge or up to 3 months in the freezer.
Only visible to you
Made it?
Whole-grain sourdough or rustic multigrain bread, Grilled salmon or chicken for added protein,
Cancel
Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large pot, warm the olive oil over medium heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
1/4
cup
Extra virgin olive oil
1/2
Yellow onion, finely diced
2
Garlic cloves, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
235kcal
Fat
18g
Saturates
2.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Yogurt adds a boost of protein and makes the soup creamy without heavy cream. For a vegan version, swap the Greek yogurt for a dairy-free unsweetened yogurt. You can swap the cashew milk to coconut cream. I use cashew milk that is just cashews and water! Cannellini beans make this soup a more filling meal, adding fiber and plant protein. Best enjoyed fresh, but leftovers keep for 3–4 days in the fridge or up to 3 months in the freezer.
Only visible to you
Made it?
Whole-grain sourdough or rustic multigrain bread, Grilled salmon or chicken for added protein,
Cancel
