"I'm Micah, a Registered Dietitian, mom, vegetarian, certified bean lover, and aggressively lactose intolerant. I am also a major soup lover, so when I saw a trick to turn any soup into a creamy bowl of comfort using BEANS, I was intrigued. Really, my husband and I bonded over our love for soup when we first started dating, and I make soup at least twice a week - all year long."
"The inspiration came from this article by Jessica Goldman Foung, where she uses 1/4 cup of white beans blended with broth to thicken soups, gravies, and sauces without cream or a flour-based roux. Blending the beans with liquid creates a "slurry" that magically thickens soup while adding nutritional benefits at the same time. To test it out, I decided to use this recipe that uses both flour and cream to make it irresistibly creamy."
Blending white beans with broth creates a slurry that thickens soups, gravies, and sauces without cream or a flour roux. The technique adds protein and fiber while replacing dairy-based thickness. A creamy cauliflower–broccoli soup was adapted by substituting vegan cream cheese and nutritional yeast for cheese and using sautéed onion, garlic, and carrot as a base. A full can of drained, rinsed white beans was blended with equal parts vegetable broth to avoid waste, producing a milky slurry. The slurry is incorporated into the soup to achieve richness and body without dairy.
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