1. In a large 8-quart stockpot, over medium heat and using about ¼ cup vegetable broth, sauté chopped onions until they are translucent, about 4-5 minutes.
2. Then add the remaining chopped vegetables, curry powder and vegetable broth and continue cooking at a low simmer until vegetables are soft.
3. ALWAYS-when blending hot liquids take extra caution to make sure the lid is fitted securely before blending and place a kitchen towel over the top of lid in case of splatters.
4. Using a ladle, transfer 1/3 of the hot vegetables with broth and about half of the Tuscan White Beans™ into a high-powered blender like a Vita Mix and blend until completely smooth. Place into another clean 8-quart stockpot and cover.
5. Continue transferring by 1/3rds, including the rest of the beans, into blender to blend smoothly, place in stockpot and cover.
6. Stir in ¼ cup canned coconut milk and plant-based milk, then heat to desired serving temperature-do not overheat bisque at this step.
7. Garnish with a swirl or 1 tablespoon canned coconut milk (at room temperature). See notes on canned coconut milk. Top with sprouted pumpkin or sunflower seeds or fresh chopped herbs.
8. Use this soup within three days or freeze for up to thirty days in glass, BPA free airtight containers. I love using Mason jars to freeze food in.
This recipe can be made nut free! For a completely nut free version, try using a grain or a seed such as oats, millet, rice, quinoa, flax seeds, pumpkin seeds, sunflower seeds or hemp seeds for the plant-based milk. You can either make your own at home or I like Pacific brand milks. The Tuscan White Beans provide a smooth, creamy texture in addition to creating layered flavors that are nutrient dense, especially for those on a plant-based or vegan diet. Legumes are full of plant-strong protein!
Recipe by Jeanne Schultz, Vegan Chef & Plant-Based Cooking Instructor