This is truly a heart warming and nutritious bowl of goodness well needed as the days become shorter and darker and the weather turns colder. Nothing beats a bowl full of nutrients which come from using natural ingredients made up of vegetables, herbs & beans!
2 large potatoes, peeled & chopped
1 large carrot, peeled & chopped
2 stalks celery, finely slice
2 cups of mushrooms (mixed) (keep a 1/4 cup aside to saute for topping)
1 can butter beans, drained
1 tbsp soya sauce, 1 tbsp sunflower oil
1/2 cup fresh parsley
1/2 can coconut milk
Salt & Pepper to taste
** For added protein and crunch, I toast 4 tbsp sunflower/pumpkin seeds & sprinkle on the top
1. In a saucepan add 1 tbsp coconut cream
2. Add all the veggies and beans (keep 1/4 cup mushrooms aside for garnish) and sauté for 5 minutes
3. Meanwhile, boil some water
4. Add 8-10 cups hot water (you may need more later however you will see if you need more once you have blended the ingredients).
5. Turn heat down and simmer for 20 minutes
6. Add remaining coconut milk, salt & pepper & blend until smooth
7. In a frying pan add 1 tbsp sunflower oil, soya sauce and 1/4 cup mushrooms and sauté
8. Once the mushrooms have been sautéed, remove and put in a dish and using the same frying pan gently ‘dry’ toast seeds
9. Ladle soup into bowls, top with mushrooms, a sprinkle of seeds & fresh parsley & enjoy!
**Once the soup is blended, if you see the soup is too thick, add more water. If it is too runny, mix 1 tbsp of corn or gluten free flour with 2 tbsp of cold water and then add to the soup as a thickening agent. This all depends on size of veggies used!**