Creamy, rich and extremely flavorful, this white bean mushroom soup is the perfect dinner recipe. Ready in just 30 minutes, this filling soup is the perfect way to warm up on a cold night. Vegan, gluten free, low fat, high in fiber and protein.
1cupunsweetened coconut milkor almond milk or cashew milk
1can white kidney beansrinsed and drained
black pepper to taste
1-2handfuls of kalestems removed and finely chopped (optional)
In a large pot or stock pot, add coconut oil and allow it to melt. Add diced onions and allow to cook 4 minutes
While onions are cooking, chop mushrooms.
Move onion to the side of the pan after cooking 4 minutes. Add mushrooms and thyme leaves and allow to cook 5 minutes. .
After 5 minutes, stir in onions and add pinch of salt. You will notice there is starting to be a lot of water in the pot, this is good.
Add the bay leaf and liquid aminos (or soy sauce or coconut aminos) and cook. 5 more minutes.
While the mushrooms are cooking, add tapioca flour to 1 cup of the organic vegetable broth. Stir well to combine. After mushrooms have cooked 5 minutes, add this and milk to the mushroom mixture and stir well. This needs to cook for about 15 minutes.
While the soup is cooking, rinse and drain the white kidney beans.
Add 2/3 of the can of drained white kidney beans and 1/4 cup organic vegetable broth to a high speed blender or into a bowl to use an immersion blender. Blend until smooth, this only takes about 30 seconds. Add this bean puree directly into the soup. Add the rest of the beans directly into the soup
If you want to add more vitamins and minerals, chop the kale and add it now.
After the 15 minutes is up, let the soup cool just a minute or two before serving hot!
This is two dinner portions or 4 appetizer portions of soup