White Bean & Mushroom Soup
I’m not always a big soup fan, but when it comes to a soup that ACTUALLY fills me up and keeps me satisfied I’m here for it. This soup is 100% vegan but you wouldn’t actually know because it is so rich and creamy and doesn’t actually take all day to make. Plus it won’t look like a tornado went through your kitchen when you’re done cooking.
The last little toot my own horn, before we dive into the recipe is that this hardy soup is incredibly budget-friendly, a great source of protein and an EXCELLENT source of fibre for those of you working to increase your fibre through food.
Okay, let’s get into the recipe!
Ingredients
White Bean & Mushroom Soup:
3 tbsp Avocado Oil
2 cups White Onion, diced (about 1 large onion)
7 cups Mushrooms, chopped (this is about 1lb)
2 tbsp Fresh Thyme, if you don’t have fresh use 1 tsp dried
2 tsp Ground Rosemary, if you don’t have ground you can blitz dried rosemary in a coffee grinder
1 tsp each of Salt and Pepper
2 cloves Garlic, or as much as your heart needs
2 tbsp cornstarch or flour
2 tsp Soy Sauce
1 tbsp Dijon Mustard
3 cups of Veggie Broth, if you are doing store bought I recommend getting low sodium
2 cups Potatoes, diced - about 1 lbs (I like them nice and small but that’s a personal preference)
2 cans (540ml x 2)White Beans, like a cannellini bean or white navy bean
2 cups Oat Milk, feel free to use any non-dairy milk of your choosing, coconut will change the flavour however.
directions
In soup pot heat your avocado oil to medium heat. Once oil is heated add in your onions and cook for about 5 minutes or until they begin to turn translucent. Add in mushrooms, thyme, rosemary, salt and pepper and cook for another 5 minutes until the mushrooms start wilting and letting off water. Add in garlic, cook till fragrant, normally another 2-3 minutes.
Stir in the cornstarch or flour giving everything a good coating, then slowly incorporate your veggie broth, stirring so everything mixes together. Add in your beans and potatoes, and bring to a boil. Once your soup comes to a boil, turn the temp down to a simmer, and simmer for 10-15 minutes or until potatoes are soft enough for a fork to pierce them easily.
Once potatoes are cooked add in the oat milk and cook for another 5 minutes or until desired thickness.
Divide up into bowls and enjoy!
Storage: This will keep in the fridge for up to 5 days in an airtight container.
Servings: This makes 8 large servings. The servings are meal size, so get a nice big bowl!
