Creamy vegan mushroom and cannellini bean soup without the cream and 100% guilt free
There's nothing better then a yummy soup at this time of year, when the weather is chilly & most people have some sort of sniffles. I'm obsessed with mushrooms & mushroom soup, so I decided to make a creamy guilt free version - using nothing but vegetables!
1x full bag of mushrooms - I like to use a combination of half swiss brown & half cup mushrooms but you can get crazy & try all sorts of varieties
1 x bunch of thyme
1 x onion
3 x cloves of garlic
2 x can of organic canellini beans (or any white beans)
1 x liter of vegetable stock
salt & pepper
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper. Slice the mushrooms into quarters, finely chop onion & garlic. Scatter the onion, garlic and mushrooms on the baking tray. Scatter the thyme all over the mushrooms & drizzle olive oil. Place into the oven to roast for 20 minutes - and rotate the mushrooms after 10 minutes. Whilst the mushroom are roasting - in a large pot pour the vegetable stock and bring up to simmer. Drain & rinse the tins of beans, and add them to the stock pot remembering to stir occasionally. Once the mushrooms are nice & roasted, bring them out of the oven. Pick a handful of mushrooms out and place to the side until the end. Remove the sprigs of thyme and add the rest of the mushroom, garlic and onions to the stock pot. Allow the mix to simmer for 5 minutes. Using a strainer, separate the solids from the liquids - solids in the blender and liquids back into the pot. Blend the solids until smooth. Add the solids to the liquid pot, as well as the whole roast mushrooms you placed to the side & stir well. Serve up into bowls, and serve with nice toasty sourdough and a shaving of vegan cheese.