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!
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
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.