Creamy Butter Bean Soup

Preparing the Ingredients 1. Drain and rinse the butter beans. 2. Chop the onion, garlic, carrots, celery, and potato.

Making the Soup 1. Heat olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté until translucent. 3. Stir in the minced garlic and cook for another minute. 4. Add the carrots, celery, and potato. Cook for 5 minutes until slightly softened. 5. Pour in the vegetable broth and bring to a simmer. 6. Add the drained butter beans, thyme, rosemary, paprika, salt, and pepper. 7. Simmer for 20-25 minutes until the vegetables are tender.

Blending the Soup 1. Using an immersion blender, blend the soup until smooth and creamy. 2. Adjust seasoning with salt and pepper, if needed.

Serving 1. Ladle the creamy butter bean soup into bowls. 2. Garnish with chopped fresh parsley and a dollop of vegan sour cream. 3. Serve with crusty bread on the side.