Stephanie Achar Recipe: Wild Mushroom and Cannellini Bean Soup
Wild mushroom and cannellini beans are a match made in heaven in this warming winter soup
The time has come for comfort food that is warm, delicious and healthy. This velvety mushroom soup recipe is packed with protein, fibre, vitamins and minerals and has immune boosting properties. It is thick and creamy yet doesn’t contain any dairy, so is ideal for vegans. Serve it drizzled with some truffle oil to turn it into a real treat.
Serves 4 to 6
500 g of mixed mushrooms (I used chanterelles and chestnut, although shiitake would be great as well)
1 tbsp odorless coconut oil
1 large onion
3 garlic cloves
900 ml organic vegetable stock
1 can of white beans (cannellini, butter, navy)
A couple sprigs of fresh rosemary, plus some for garnish
Freshly ground black pepper
Truffle or cold pressed extra virgin olive oil (optional)
1/3 teaspoon turmeric (optional if you’d like to boost your immune system even more)
Warm coconut oil in a medium pot. Add the onion and sauté for 5 minutes until soft.
Clean the mushrooms gently, slice and then add to the pot along with the rosemary and garlic. Cook for 5-8 minutes. Keep a handful of mushrooms on the side for the garnish at the end.
You can now add the broth and simmer for 20 minutes. Try to remove the rosemary sprigs.
Add the drained cannellini beans and blend until smooth and velvety. You may need to add stock or a little water to get the consistency you prefer. Season to taste.
Garnish with some sautéed mushrooms, fresh rosemary sprigs and a drizzle of truffle oil. Enjoy!
Vegetarian, vegan, free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com