BLACK BEAN & MUSHROOM SOUP
This is another warming, comforting soup recipe with protein and Vitamin D! The black beans give it a lovely hearty texture, and its super filling and satisfying. This soup is quick and easy, and you can double the recipe and freeze in portions for future effortless lunches.
400ml veg stock
1 tin black beans, drained and rinsed
175g mushrooms (chestnut mushrooms contain most Vit D!)
1 onion, diced
2 tbsp olive oil
1 clove garlic, minced
1 tsp dried thyme
TO SERVE (optional)
4 slices sourdough
1. Heat the oil over a medium heat, and fry the garlic and onions until they are translucent (about 5 mins)
2. Add the thyme and mushrooms, and cook for another 5 minutes until the mushrooms are browned. Pour in the stock and black beans, and simmer gently for 15-20 minutes.
3. Use an immersion blender to blend everything together (careful of splashes - start on the lowest speed) until liquid but still textured.
4. Serve immediately with toasted sourdough. You can add a splash of soya cream and garnish with more mushrooms/ fresh spinach if you wish!
You can freeze the soup in individual portions in food bags or boxes for ease, and keep for up to 3 months. Defrost and throughly re-heat to serve.
vegan, nut free, gluten free (without sourdough), soy free (without cream to serve)