Creamy Vegan Mushroom and Thyme Soup

Creamy Vegan Mushroom and Thyme Soup

Method

Serves 4

Set aside 2/3 cup of the mushrooms, these will be a garnish).

Put a large pot on medium heat and add the olive oil and onion if using. Cook until translucent and soft then add thyme, garlic and parsley and cook for 1 minute. Add the mushrooms and stir for a few minutes to mix everything through. Continue to cook the mushrooms and herbs for 5 minutes.

Add the chicken stock and 500ml hot water at this point and bring to a boil. Add the cannelini beans (drained and rinsed) and simmer for 15 minutes.

Meanwhile, cook the reserved mushrooms in a small pan over meidum heat with a little olive oil and a sprinkle of thyme. You want these mushrooms to be golden. Once they are golden take off the heat and set aside.

Use a blender or stick blender to process the soup to a creamy puree. Serve the soup garnished with some of the browned mushrooms, some thyme leaves and a drizzle of olive oil. Crusty bread is aso delicious!


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