Creamy Vegan Mushroom and Spinach Soup
Jump to Recipe
This soup is so easy to make, nutritious and so satisfying. The blended butter beans give the soup the creamy, smooth texture and make a delicious flavour combination.
Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
£0.97
Makes: 3
Creamy Vegan Mushroom and Spinach Soup
This soup is so easy to make, nutritious and so satisfying. The blended butter beans give the soup the creamy, smooth texture and make a delicious flavour combination.
Ingredients
- 2 medium white onions (£0.20)
- 400 g mushrooms (£0.99)
- 2 handfuls of spinach (£0.40)
- 1 tin of butter beans (£0.33)
- 200 ml almond milk (£1.00)
Cupboard Essentials
- 500 ml vegetable stock
- 1 tbsp of olive oil
- Salt & Pepper
Method
- Start by chopping the onions, mushrooms and garlic. Add to a large saucepan with a tbsp of olive oil.
- Gently fry for around 6 minutes, until the onions are translucent and the mushrooms have softened.
- If you want a chunky soup, take out a third of the onion/mushroom mix before adding in the veggie stock, butter beans and almond milk.
- Simmer for 5 minutes and then blend, mixing in the spinach at the same time.
- Serve up and pour the chunks back into your bowls. Add salt and pepper to taste.
Nutrition
Servings: 3 servings
Fat: 6g
Calories: 173kcal
Carbohydrates: 20g
Protein: 6g
Tried this Recipe? Tag me Today!Mention @BeatTheBudget or tag #beatthebudget!
- Weekly meal plans with a £20 budget
- 50+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
