Creamy White Bean Soup

Creamy White Bean Soup

Ingredients
2 cups       White Beans, soaked in water overnight

1 cup.        Organic Coconut Milk

4 cup.        Chicken Broth, home made organic

1/2 cup      Parmesan Cheese, freshly grated

2 cups       Broccoli, chopped

4               Cloves Fresh Garlic

2 tsp.        Thyme, fresh finely chopped

2 tbsp.      Vinegar

4 tbsp.      Olive Oil

Spices

2-4           Mexican Ancho chili, adjust to taste

1/2 tsp.     Mexican All spice, roasted and grounded

1 tsp.        Cumin Seeds, roasted and grounded

                Salt and Black Pepper to taste

INSTRUCTIONS

Cook on Stove top

• In a medium size cast iron round dutch oven add water enough to cover white beans
• Add ancho chili, garlic cloves, olive oil, vinegar, salt and black pepper
• Cover the lid and slow cook until the beans are soft
• (Alternatively, use canned white beans)

Puree in a Blender

• Transfer White Beans to a blender and make a smooth puree

Finish with Aromatic Flavors

• Add chicken broth, coconut milk, allspice, cumin powder and thyme
• Adjust vinegar, salt and pepper to taste
• Cook for additional 5-8 minutes and switch off the stove
• Throw Parmesan Cheese and broccoli in the soup
• Mix well and serve