Mushroom & White Bean Soup
This creamy (yet dairy-free) mushroom & white bean soup recipe is packed full of proteins, fibres, vitamins & minerals… a real treat during the winter months.
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
500g white mushrooms, gently cleaned, chopped
200g cremini (brown) mushrooms, gently cleaned, chopped
1 can of white beans (cannellini, butter, … )
700ml (3cups) vegetable stock
Instructions
1. Start by chopping the onion, garlic, and mushrooms.
2. Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes. Add the garlic, and stir for another minute.
3. Add the mushrooms to the pot and cook for 5-8 minutes (until the liquid evaporates).
4. Add the vegetable broth and the drained white beans. Reduce the heat to medium-low and cook the soup for 15-20 minutes.
5. Take the pot off the heat, and using an immersion blender (stick blender), blend the soup until smooth.
6. Add salt and pepper to your liking and serve.
