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.
Servings: 3
Calories: 173kcal
Cost: £0.97
Equipment
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
Instructions
- 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
Calories: 173kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g