WHITE BEAN SOUP WITH CUMIN SEED + LEMON + CRISPY SPROUT LEAVES

I love soups with just a few ingredients—one bright spice that really stands out, a splash of acidity, a topping for texture contrast. This soup has all of those elements and is also very forgiving and versatile. Substitute any beans that you have in your pantry if you don’t happen to have white beans on hand

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the onion and cumin seeds, and cook until the onion is soft and starting to brown. Add the garlic, salt, and pepper to taste and cook for another 2 minutes while stirring. Add the white beans and water, bring to a boil, reduce to a simmer, and cook for about 30 minutes. Preheat the oven to 350°F. Spread out the Brussels sprout leaves evenly on a baking sheet, drizzle with olive oil, add half of the lemon juice, season with salt and pepper, and give them a gentle toss to coat. Roast until they are crispy and the edges are starting to brown, 8 to 10 minutes. Add the remaining lemon juice to the soup, and using either an immersion blender or a stand blender, blend the soup until silky smooth. Taste and adjust any seasoning you think is necessary. Ladle the soup into bowls, top with a handful of the crispy sprout leaves, and serve warm. This soup will keep for a few days in an airtight container in the fridge.