Step 1

Watch the video (scroll down a bit) for easy visual instructions.

Step 2

Chop the potatoes, celery, carrot and mince the garlic.

Step 3

Heat oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, red pepper flakes, salt, and pepper). Saute for about one minute.

Step 4

Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional).

Step 5

Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.

Step 6

Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them).

Step 7

Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

Step 8

Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.

Step 9

Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.

Step 10

Garnish with fresh herbs (e.g. parsley), and enjoy. Serve with bread or toast.