This Coconut Basil White Bean Bisque is naturally vegan and gluten-free yet it is still packed with flavor! The white beans provide protein and substance while the combination of coconut milk, lemongrass and basil create a unique yet lovely flavor profile!
Coconut Basil White Bean Bisque [Vegan]
- 1 Tablespoon Coconut Oil
- 1/2 Onion - diced
- 2 Garlic Cloves - minced
- 1/3 Cup Dry White Wine - optional
- 1 Boullion Cube - vegetable - unsalted
- 1/2 Teaspoon Fresh Ginger - microplane
- 1 Stalks - Lemongrass - cut into three pieces
- 3 Cups White Beans - sorted - rinsed
- 8 Cups Filtered Water
- 2 Cans Coconut Milk - full fat
- 2 Tablespoons Lime
- 1 Tablespoon Soy Sauce
- 1 Tablespoon + 2 Teaspoons Sea Salt - or to taste
- 2 Cups Basil - roughly chopped
- 2 Stalks Lemongrass - thinly sliced
- 1/2 Cup Extra Virgin Olive Oil
For the Lemongrass Oil:
Remove outer layer and pound the stalks to release the oils and then thinly slice.
In a small pot, add the oil and heat on a medium heat until right before it comes to a boil.
Remove from heat and add the lemongrass.
Let sit for at least an hour.
For the Soup:
Measure beans and sort thru to make sure there are no rocks then rinse and drain.
Add the onion and coconut oil to a 5-quart pot over medium-low heat.
Cook for about 5 minutes then add the garlic and saute until the garlic starts to become golden.
Add the wine and bouillon cubes, smash the bouillon and reduce the wine until syrupy.
Add water, lemongrass and bring to a boil then turn to medium heat and cover.
Cook for an hour to an hour in a half or until the beans are soft. (Make sure and keep an eye on them)
When the beans are completely cooked, remove the lemongrass and add all the remaining ingredients.
Puree in a food processor, blender or with an immersion blender until it is smooth.
I used a food processor and then an immersion blender for an extra smooth consistency.
Serve with a drizzle of thyme oil.