White Bean and Potato Soup with Nutmeg and Maple Syrup

Step 1

Heat the vegetable broth until simmering.

Step 2

In a large saucepan, heat olive oil over medium-high heat and cook onion until softened.

Step 3

Stir in the heated vegetable broth, potatoes, garlic, nutmeg, and Italian seasoning.

Step 4

Bring mixture to a boil. Reduce the heat, and simmer for 15-20 minutes, stirring occasionally) or until potatoes are fork tender.

Step 5

Stir in the beans.

Step 6

Blend soup with an immersion blender. You can leave some chunks if you want to or make it totally smooth.

Step 7

Add the milk. Cook over low heat for 5 minutes or until heated thoroughly.Stir in the fresh parsley.

Step 8

Add the maple syrup, stir.

Step 9

Season with salt and pepper to taste.