Broccoli and Shitake Mushroom Soup (Creamed)
2015-02-08 14:07:09
Serves 6
A delicious, easy, and healthful vegan lunch or dinner soup with broccoli, mushrooms, and beans!
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 97
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
28%
Sugars 7g
Protein 9g
Vitamin A
34%
Vitamin C
242%
Calcium
9%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the "Cream"
- 1 can of cannellini beans with liquid
- 1 leek, sliced
- 1 tbsp. dried rosemary
- 1 cup raw cashews
For the Soup
- 1.5 to 2 pounds of (preferably organic) broccoli, chopped (stems removed)
- 1 pound of sliced shitake mushrooms
- 1 red bell pepper, diced
- 2 cans of cannellini beans, with liquid
- 1 box of low-sodium vegetable broth
Instructions
- Mix the "cream" ingredients in a Vitamix or high-speed blender. Set aside.
- Place the broccoli in a large soup pot
- Add the shitake mushrooms, red pepper, beans (with liquid), and vegetable broth
- Bring to high heat, then simmer for 15 minutes or so, until the broccoli is cooked but not overcooked. Broccoli is perfectly cooked when it turns bright green and has a slight crunch to it.
- Add the blended "cream" to the soup pot and stir. You can either serve as is, or blend some of the soup to give it a creamier consistency. If you have a stick blender, it's easiest to blend the soup in place; otherwise, you can put portions of the soup back into the blender to make the soup creamy.
Notes
- Kids love it, too!
Adapted from Free Vegan Recipes
Adapted from Free Vegan Recipes
Free Vegan Recipes https://free-vegan-recipes.com/
NOTE: Here’s a link to the stick blender we use.
Recent Comments