Updated: Jan 17
This is a deeply satisfying bowl of comfort. Roasted mushrooms and garlic are blended with butter beans for a delicious, creamy and balanced soup.
Make a big batch and freeze for easy lunches.
650g mixed mushrooms (chestnut, portobello, shiitake), chopped roughly
1 bulb garlic, papery skin removed & 1cm of the top sliced off
10g fresh rosemary
3 tbs olive oil
2 slices spelt sourdough, chopped into bite size pieces
1 tsp garlic powder
400g butter beans
200ml coconut milk
1.2 litres vegetable stock
Method for Mushroom Soup with Sourdough Croutons
Put the garlic on a large baking tray cut side up and drizzle with some olive oil. Cover with a little foil and bake for15 minutes.
Then add the mushrooms and rosemary to the garlic tray, drizzle with olive oil and bake for 25 minutes.
Mix the sourdough pieces with 2 tbs olive oil, the garlic powder and a teaspoon of sea salt. Arrange on a baking tray and bake in the oven for 15-18 minutes until golden and crispy.
In a large pan simmer the butter beans, coconut milk and stock for 10 minutes over a low to medium heat.
When the mushrooms are ready add them to the stock. Squeeze the garlic bulbs out of their cases and add these to the stock too. Blend to a smooth soup with a stick blender or food processor.
Serve the soup topped with the sourdough croutons and a drizzle of oil.