2 jars/cans of white beans
100 gr. dried plums, cut in fine stripes
1 ltr. vegetable broth
250 gr. potatoes, peeled and cut in cubes
2 carrots cut the same size as the potatoes
2 Tbs. oil
2 Tbs. flour
To taste: salt, pepper, 1 bay leaf
Heat the oil and brown the onions for 3 minutes. Add the potatoes, plums and carrots and
cook for 2 more minutes. Sprinkle the flour over the mixture, add the broth and stir. Add the spices to taste and bring to a boil, then simmer for 15 minutes, stirring occasionally. Add 1/2 Tbs. agave syrup and 1/2 Tbs. balsamic vinegar.
Wash, remove the seeds, and cut 2 pears into slices. Fry them in vegan butter about 10-15 minutes. Add 1 tsp. thyme and maybe a little salt and garnish the soup with the pears. Enjoy!