Mushrooms, alliums, greens and beans- 4 weekly wins! Enjoy with some whole grain bread and hummus and you've got a meal complete with 6 wins!
This soup requires a little bit of easy prep, and then it's quick to make. I would set aside 30-40 minutes of prep time and then the soup can cook itself. I was inspired by the recipe on the website, She Wears Many Hats, but have adapted her recipe a little, added some more mushrooms and greens and a little heat.
The soup has a creamy, rich texture but there is no cream at all. It's can be completely vegan with no cream substitutes.
Ingredients
2 medium-large red onions
A few garlic cloves
1 package of frozen mixed mushrooms to add some mushroom variety
1 box of fresh baby bella mushrooms (or more if you skip the frozen mushrooms)
48 oz. broth (vegetable or chicken)
3 boxes or cans cannellini beans (or other white beans)
A box of baby spinach
Spices to taste: pepper, salt, fresh or dried thyme (a tablespoon or so), fresh or dried sage (a tablespoon-ish), cayenne pepper.
Preheat the oven to 450 degrees and then cut the onions and fresh mushrooms into large pieces. Spray or toss with the garlic cloves, avocado oil, salt, and pepper and then place them on parchment-lined baking sheets for roasting. Roast for about 20-25 minutes.
While the onions, garlic, and fresh mushrooms are roasting, combine the broth, frozen mushrooms, 1/3 of the beans, salt (2 teaspoons or more), sage, and thyme and bring to a boil and then simmer. Add cayenne pepper to taste.
Once the onions, garlic, and fresh mushrooms are roasted, remove, cool slightly, and add to a food processor with the remaining 2/3 of the beans. Blend it all into a paste and add to the soup. Stir until dissolved and then add the box of spinach. Let simmer for 20-30 minutes and enjoy.
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