So apparently there is a right way to lock the lid on a Vitamix so you don’t end up with a soup or smoothie explosion all over your counter. Totally winning at adulting over here. Anyway, with this newly acquired knowledge handy, I proceeded to make a blended white bean potato soup the other night. Success! And no mess to clean up. Win-win situation.

This makes a delicious (and super-easy) dinner on a cold evening and also happens to be vegan. You’ll get a hefty dose of fiber, protein, and potassium, plus some vitamin A. You can also make it gluten-free if you use a gluten-free broth.

Ingredients: 

• 1/2 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1 large potato, peeled and cut into ½-inch cubes
• 1 cup cooked white beans
• 3 cups low-sodium vegetable broth
• Salt & pepper to taste

Directions:

1. Heat oil in a large saucepan and add onion and garlic. Sautee until onion is translucent and garlic is fragrant. Add rosemary, potato, beans, and broth.
2. Bring to a boil and then lower heat. Simmer until potato is soft.
3. Allow soup to cool about 10 minutes and then blend either using a stick blender or by pouring in batches into a standing blender. Blend until smooth.
4. Pour soup back into pot and heat until desired temperature or pour into a storage container and place in fridge for later use.
5. To serve: pour over steamed kale, garnish with hemp seeds

(serves 2)

What’s your favorite cold-weather meal?