Reviewed by Amber Shuey, FMCHC of Forum Health Tampa
Eat Good - Feel Good!
This Vegan Creamy Mushroom with Sun-Dried Tomatoes, Spinach and White Bean Soup is the perfect soup for the season. It’s delicious and only takes 30 minutes!
Ingredients:
- 16 oz baby Bella mushrooms
- 6-8 sun-dried tomatoes in oil
- 2 large handfuls of fresh baby spinach
- 2 cups white beans
- 1 medium sweet onion
- 3 garlic cloves
- 2 tbsp extra virgin olive oil
- 2 tbsp almond flour
- 1/2 tbsp Italian herbs
- 3 cups extra creamy oat milk
- 1 tbsp white wine vinegar
- Salt and pepper to taste
Instructions:
Clean mushrooms and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic and thinly slice sun-dried tomatoes.
Melt vegan butter in a Dutch oven and sauté onions for 5 minutes over low to medium heat.
Add garlic, tomatoes and mushrooms and sauté for another 8 minutes.
Add almond flour and stir another 2 minutes.
Add oat milk, white beans, vinegar and herbs. Bring to a boil.
Simmer for 10 minutes then add spinach and stir another 5 minutes.
Drizzle with some of the left over sun-dried tomato oil.
