Creamy Bean and Mushroom Soup
Nourish your body with this hearty, creamy bean and mushroom soup! Packed with plant-based protein and fiber, it's perfect for weight loss or a healthy, satisfying meal. Quick to make and bursting with savory flavors, this vegan delight will keep you feeling full and energized.
Preparation
1
Prepare your ingredients: Dice the onion, mince the garlic, and slice the mushrooms. Drain and thoroughly rinse the cannellini beans.
2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
3
Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid.
4
Stir in the rinsed cannellini beans, vegetable broth, fresh thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
5
Carefully scoop about 2 cups of the soup (mostly beans and a little liquid) into a blender. Blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot and blend about one-third of the soup until creamy.
6
Pour the blended soup back into the pot with the unblended portion. Stir in the unsweetened almond milk. Heat gently for a few minutes, ensuring it's warmed through but not boiling.
7
Taste and adjust seasoning if needed. Serve hot and enjoy!
Nutrational Values per serving
59
kcal
4g
protein
10g
carbs
1g
fat