This creamy mushroom and miso soup is rich and delicious. You can leave out the butter beans if you prefer a thinner soup but it will need another source of protein. A handful of shredded cooked chicken is delicious!
- Butter or coconut oil, for frying
- 1 onion, chopped
- 3 garlic cloves, crushed
- 500g mushrooms (any type)
- 1 can of butter beans, drained
- 1 litre vegetable stock, chicken stock or bone broth
- 1 can of coconut milk
- 2 tablespoons miso paste
Melt the butter or coconut oil in a large saucepan over a medium heat and saute the onion for 5 minutes until softened. Add the garlic and cook for another few minutes. Add the mushrooms and saute for 10 minutes until softened.
Next add the butter beans, stir everything together and pour in the stock. Bring to the boil for 10 minutes. Take off the heat and stir in the coconut milk and miso paste.
Transfer to a blender and blitz until smooth and creamy.
This recipe will require an additional protein source. You could serve this with apple and sheep’s cheese, a boiled egg or why not try our Chicken Liver Paté on flaxseed crackers.