Vegan white bean soup from Fiefhusen

Ingredients for 6 servings:

• 1 can white beans with soup vegetables, 800 g
• 1 m.-sized carrot(s), cleaned, roughly diced
• 1 m.-sized onion(s), cleaned, roughly diced
• ½ leek(s), the white part cut into rings
• 3 garlic cloves, coarsely chopped
• 1 piece(s) fresh ginger, hazelnut-sized, finely chopped
• 2 morels, dried
• 5 tbsp rapeseed oil
• 1 liter vegetable broth
• 1 tsp caraway seeds, whole
• 1 tbsp, heaped savory, shredded
• ½ tsp cayenne pepper
• Salt and pepper from the mill
• Brandy vinegar or balsamic vinegar bianco, a few tbsp
• some parsley, chopped
• 1 tbsp, heaped lavender flowers, dried
• 1 tbsp, heaped mint, dried
• Pumpkin seed oil from Styria, a few drops
• Horseradish, grated
• Coriander powder
• Coriander (cilantro herb) for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

creamy and easy-to-make soup with many variations

Drain the beans in a sieve, but do not rinse them. Then divide the beans into two roughly equal halves. Trim the carrot, ginger, onion, garlic, and leek, then chop them according to the ingredients list. Heat the vegetable stock and soak the morels in it. Heat the rapeseed oil in a saucepan or a high, non-stick pan over three-quarters heat. Add the fresh, chopped ingredients, caraway seeds, and cayenne pepper to the hot oil. Reduce the heat to half and sauté the ingredients for about 5 minutes, stirring frequently. Then deglaze everything with the stock and the morels. Add half of the beans and bring everything to a boil. Then simmer the soup gently under the lid over low heat for 35 minutes. Five minutes before the end of the cooking time, add the savory and stir in. Then vigorously and persistently puree the soup with an immersion blender until smooth and creamy. Then add the second half of the beans, carefully fold in, and allow to warm slightly. This will give the soup its chunky mouthfeel. The carrots and sautéed onions add sweetness, the broth adds salt, and the herbs add a touch of bitterness and aroma. A little acidity is needed for the perfect balance. Carefully, spoon by spoon, add the vinegar until you reach your desired acidity, then season to taste with freshly ground pepper and salt. If the soup is still a bit too thick for your taste, simply add a little more broth. Serve the soup in warmed soup bowls and garnish with chopped parsley. Variations: If you want to spice the soup up a bit, simply swap the savory for the same amount of mint. Lavender blossoms add a touch of Tuscany. Fresh horseradish and Styrian pumpkin seed oil add a touch of Austrian, while coriander adds a touch of Asian.