Pureed White Bean Soup with Turmeric Toasted Almonds

I’ve mentioned before that Josh and I usually fend for ourselves in the evenings because we both like salads for dinner and we prefer to make our own. But on Messy Mondays filming days, I’ve got to provide dinner for Jordan and whoever else is here for the shoot.. it would be rude not to!

This soup is one of my favorite shoot-day meals, because it’s easy to make and deceptively filling! You’ll probably wonder if you need bread or some kind of side to make this a meal, but it really doesn’t need it.. trust me. I’ve gotten nothing but rave reviews from everyone to whom I’ve fed this soup.

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The almonds really *make* the soup because it needs that crunchy texture. If you don’t like Indian spices, just toast the almonds with salt alone, or whatever your favorite spice combination is.


Ingredients

For Soup

  • (2) 15.5 oz cans white beans (I use Great Northern or Cannelloni but any white bean will do)
  • 3 cups chicken broth
  • 2 Tbsp olive oil
  • 1 white onion, diced
  • 2-3 Tbps minced garlic
  • salt and pepper to taste
  • paprika (optional)

For Toasted Almonds

  • 2 tsp olive oil
  • 2 cups sliced almonds
  • salt and pepper
  • turmeric
  • cumin
  • garlic powder

Instructions

For Soup

1. In a medium saucepan, cook onions in olive oil over medium-high until translucent (about five minutes). Add minced garlic and let cook for a minute.

2. Stir in beans, broth, salt, and pepper to the saucepan and heat on medium high for 15-20 minutes, stirring occasionally. The mixture should not come to more than a simmer. (I toast the almonds during this time)

3. Puree the soup using an immersion blender or by transferring it in batches to a regular blender. (Be careful if you’re using a regular blender because hot blends might explode out the top! I always hold a kitchen towel over the top of my blender just in case)

4. Serve topped with toasted almonds, and a sprinkle of paprika (optional). This soup is also VERY good when topped with with goat cheese and/or crumbled bacon.

For Toasted Almonds

1. Heat evenly-spread olive oil over medium-high heat for about five minutes.

2. Add sliced almonds to preheated skillet, spread as evenly as you can. Let them sit for 2-3 minutes until they start browning and become fragrant. Sprinkle with salt and whatever spices you like (I use turmeric, cumin, and garlic powder.. just dust the top of the almonds with an even sprinkle and stir it all together), stir well with a spatula or wooden spoon.

5. Continue to cook the almonds, stirring every 30 seconds until they are nicely browned and toasted in flavor. This will take between five and ten minutes (depending on your stove and skillet) so keep an eye on them!


Enjoy!

4 thoughts on “Pureed White Bean Soup with Turmeric Toasted Almonds

  1. That sounds seriously good.
    I can’t wait to see this week’s Messy Mondays episode. Every Monday I wake up and I think, “hey, today is Messy Monday!” That’s a lot better than thinking, “ugh, it’s still dark outside, I SO do not want to get up.” 😉

    Like

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