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 vegan butter
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 saute. Onions for 5 minutes over low to medium heat.
Add garlic, tomatoes and mushrooms and saute 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.
