Creamy Vegan Mushroom Soup with Rosemary White Beans
This creamy vegan mushroom soup with rosemary white beans is a great plant-based, dairy free and gluten free alternative to canned cream of mushroom soup with extra protein and fibre!
Servings 4 people
- 2 tbsp Olive oil divided
- 1 lb mushrooms sliced
- 1 tbsp thyme leaves only, divided
- 1 tbsp rosemary leaves only divided
- 1 onion diced
- 3 cloves garlic
- 3 celery stalks minced
- 3 parsnips minced
- 2 19 oz cans white beans cannellini beans
- 6 cups reduced sodium vegetable broth
- ¼ cup nutritional yeast
- Lots of cracked black pepper and salt to taste
- To garnish:
- Vegan sour cream
- Pistachios crushed
- Hemp hearts
- Thyme leaves
Add half of the olive oil to a large saucepot over medium heat. Add in the mushrooms and half the thyme and rosemary. Sautee mushrooms until golden brown. Remove the mushrooms and place in a bowl or plate.
Add the rest of the olive oil to the saucepot along with the garlic, onion, parsnips, celery and remaining thyme and rosemary. Saute until the onions start to soften, about 4-5 minutes. Add the white beans, stock, nutritional yeast and half of the mushrooms and cook for 5 minutes.
Transfer to a food processor or blender and puree until smooth. Season generously with salt and pepper and stir in the remaining mushrooms.
Garnish with vegan sour cream, pistachios, hemp hearts and thyme leaves.
Calories: 330kcal | Carbohydrates: 65g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 1501mg | Potassium: 1578mg | Fiber: 16g | Sugar: 13g | Vitamin A: 878IU | Vitamin C: 27mg | Calcium: 167mg | Iron: 6mg