Roasted Garlic and White Bean Soup

Serves: 4 | Prep time: 10 minutes | Cook time: 45 minutes

Ingredients:

• 2 whole garlic bulbs
• 1 tablespoon extra virgin olive oil (plus a drizzle for roasting)
• 1 large onion, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 2 cans (400g each) white beans (cannellini or butter beans), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon sea salt (adjust to taste)
• Pinch of black pepper
• Juice of 1 lemon
• Fresh flat-leaf parsley, roughly chopped

Method:

1. Preheat your oven to 200°C (400°F). Slice the tops off both garlic bulbs to expose the cloves, drizzle with a little olive oil, wrap loosely in foil, and roast for 35 to 40 minutes until soft and golden. Set aside to cool slightly.
2. While the garlic roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and cook for about 8 minutes until softened.
3. Add the white beans, vegetable broth, and dried thyme. Bring to a gentle simmer and cook for 15 minutes.
4. Squeeze the roasted garlic cloves out of their skins and into the pot. Stir through.
5. Using a stick blender, blend about two thirds of the soup until creamy, leaving some beans whole for texture.
6. Stir in the lemon juice, season with salt and pepper, and ladle into bowls. Finish with a generous scatter of fresh parsley.

Nutritional Breakdown Per Serving (serves 4):

*Note: Nutritional values are approximate and may vary based on brand and exact ingredients used. Sodium content will vary significantly depending on whether low-sodium broth and beans are used.