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After eating about six times my weight in chocolate over the weekend (and I’m not even very light), I decided it was time for a healthy recipe. I’m usually not drawn to broth-based soups (how tasty can stuff floating in stock really be?) but I will never judge a soup for its lack of cream ever again. This soup was flavourful, full of protein, and light enough that I can feel the chocolate weight coming off me already.

I am aware that I may be slightly obsessed with roasted garlic, but when using fairly mild ingredients such as white beans, it’s important to add other things to bulk up the flavour.

This was a fantastic light lunch. With a bit of bread or a few crackers for dipping, it’ll keep you going til teatime.

Depending on what sausages you use, this could be a great vegan lunch too. I used Quorn sausages, which contain egg, but I’m sure there’s a vegan alternative that would be just as tasty.

Vegetarian sausage and white bean soup

Serves 2

4 large cloves garlic, unpeeled
2tbsp oil
1 small onion, diced
400g tin white kidney beans, drained (240g when drained)
500ml boiling water
1/2 vegetable stock cube
1tbsp soy sauce
2 vegetarian sausages, sliced
Black pepper

Heat the oven to 190°C (Gas Mark 5 / 375°F). Lay the unpeeled garlic cloves on a baking tray and drizzle with a touch of oil. Roast for 20 minutes. Once roasted, squeeze the cooked garlic from each clove.

Heat the remaining oil in a large saucepan, and gently cook the diced onion over a low heat. After a few minutes, add the roasted garlic and cook for 2 more minutes. Add the remaining ingredients, and simmer for 20 minutes, or until the sausages are cooked and the mixture is piping hot.