How long does this soup last?

You can store extra soup in an airtight container in the fridge for up to 5 days. I would recommend making the plantains fresh if making from scratch when serving the soup. Alternatively, you can replace cooking the plantains with using store bought plantain chips to top the soup instead.

Does this soup freeze well?

The soup base freezes really well. I recommend freezing the soup into smaller individual portions. The easiest way to do this, in my opinion, is to use these souper cubes . Once frozen you can transfer to a large freezer bag then reheat the number of portions you need to without having to thaw or reheat the whole soup.

Creamy Chipotle Lime White Bean Soup

Description

A creamy chipotle lime white bean soup served topped with roasted plantains. An easy nourishing soup that is great to meal prep.

Ingredients

Scale

2 roma tomatoes
2-3 tbsp avocado oil or olive oil
2 large shallots, minced
6-8 cloves garlic, minced
1 tsp smoked paprika
1 tsp coriander
2, 15 oz can white beans
4 cups good quality vegetable broth
2 tsp fresh thyme or 1 tsp dry thyme
1 bay leaf
1/4 cup raw cashews (plus boiling water)
2-3 chipotle peppers in adobo sauce from a can
Zest of 1 lime
1/2 cup water
Kosher salt

Baked Plantains (optional)

2 ripe plantains, peeled and cut into slices
Oil for roasting

For serving: avocado, cilantro, lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

To an unoiled pan over medium heat, add the tomatoes and grill on both sides until blackened, about 5 minutes. Transfer to a blender cup with a pinch of salt and pulse to roughly blend then set aside. Place the cashews in a heat safe measuring cup and cover with boiling water and set aside to soak for 30 minutes.
Preheat the oven to 425F if making the plantains. Heat the oil in a large pot over medium low heat. When hot, add the shallots with a pinch of salt and saute until softened, about 2-3 minutes. Add the garlic and saute until fragrant then stir in the paprika and coriander.
Pour in the blended tomatoes, beans, vegetable broth and thyme then give everything a good stir to combine. Add the bay leaf and bring the soup to a boil, then reduce to a simmer. Cover with a lid and cook for 25 minutes.
Drain the cashews and place in the same blender cup with the chipotle peppers, lime zest, a pinch of salt and water then blend on high until completely smooth.
Pour the mixture into the soup, stir to combine and simmer for 5 minutes before removing from heat.
If making plantains, start them when the soup is simmering. Place the plantains on a baking tray and spray generously with oil to coat. Bake for 15 minutes, then flip and roast for another 5-10 minutes until golden then sprinkle with a pinch of salt.
When serving the soup top with a few slices of plantain, avocado slices, and cilantro. Squeeze some lime juice over top then enjoy.

Notes

Adjust the spice. If you want this soup to be less spicy, just use less chipotle peppers. Want it to be hotter? Just use more. Don’t want any spice at all? Replace the peppers with 2 tsp smoked paprika and 1 tsp chili powder.

Save time. If you are not in the mood to cook plantains, feel free to top your soup with plantain chips instead. You can also save time by replacing the charred tomatoes with a tablespoon of tomato paste (see notes for recommended type). If using tomato paste, just add it after sauteing the onions and garlic then saute for 2-3 minutes to caramelize before continuing with the rest of the recipe.

Easier cream. I like to make cashew cream because it has less saturated fat. However, if you want an easier swap, just use a cup of full fat coconut milk.