White Bean Mushroom Soup - High Protein & Vegan
This white bean mushroom soup is high protein and vegan with a creamy base and textured bites for the most delicious and comforting soup that is low calorie yet comforting. The mushroom and white bean soup is seasoned with rosemary, thyme and the perfect amount of spice from red chili flakes. The high protein vegan soup is great for weight loss, gut health and full of liver cleansing vegetables.
Equipment
- 1 Soup pot
- 1 high speed blender (vitamix)
- 1 Knife and chopping board
Ingredients
- 1 tbsp coconut aminos
- 1 tsp gluten free tamari
- 8 cups sliced mushrooms
- 1 cup chopped onion
- 4 cloves garlic
- 2 cups soy milk
- 1.5 cups water
- 1 tsp Better Than Bouillon Vegetable Seasoning
- 1 tsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp red chili flakes
- Himalayan salt and cracked pepper to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Chop the onion and garlic and add to the soup pot, sautéing for about 5 minutes.
- Slice the mushrooms and add the sliced mushrooms to the soup pot along with the coconut aminos, tamari, rosemary, thyme, red chili flakes and a dash of salt and pepper. Stir to combine and let the mushrooms cook down, stirring occasionally, for about 15 minutes, until they’re golden brown and have released their juices and started to dry out
- Transfer half of the garlic, onion, and mushroom mixture to a blender. Add the soy milk and 1 cup of white beans, blending until smooth and creamy
- Pour the blended mixture into a large soup pot with the remaining sautéed mushrooms, the vegetable broth mixture and whole white bean. Stir well to combine.
- Bring the soup to a gentle simmer, allowing the flavors to meld for 5-10 minutes. Season with salt and cracked pepper to taste.