Easy Creamy White Bean and Mushroom Soup
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This creamy white bean and mushroom soup is the perfect blend of tasty, warming and savory. It's a quick and easy
one pot meal
ready in 30 minutes.
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So much better and healthier than canned mushroom soup!
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White beans add creaminess and texture. A great source of
plant-based protein
and fiber.
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Warm the oil and add shallots. Sauté to soften, about 5 minutes.
Add garlic and continue to sauté until fragrant, about 1 minute, careful not to burn.
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Stir
in mushrooms and
simmer
stirring occasionally until most of the water released from the mushrooms has evaporated, about 8-10 minutes.
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Lower heat to medium-low and add beans to the pot. Mix to incorporate.
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White beans: add loads of creaminess and protein. They're super mild in flavor and will not overpower the dish.
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Transfer half the mixture to a high-speed blender.
Add miso paste and about 2 cups (16 ounces) broth to the blender and blend until smooth. Add back to the pot.
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Add the rest of the broth, coconut cream and sage. Simmer on medium-low for 15 minutes.
Enjoy!
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Store bought broths are convenient but can have loads of sodium. Find varieties marked low-sodium or no-salt. Opt for organic whenever possible.
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All the recipe ingredients and details can be found via the link below!
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