Creamy Vegan Chantarelle Mushroom Soup

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mushrooms

  White, raw

  3 ¼ cup, pieces or slices or 228g

• Navy beans

  Mature seeds, canned

  2 ⅓ cup or 611g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Raw

  ¼ cup or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the coconut oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the minced garlic and cook 1–2 minutes until fragrant.
2. Add the mushrooms and sauté, stirring often, until they release their moisture and soften, 5–8 minutes. Stir in the beans and 3 cups vegetable broth; bring to a boil, then reduce to a gentle simmer. Add the soy sauce and red pepper flakes and simmer about 25 minutes. If the soup seems too thick, add a splash more broth to loosen.
3. Carefully blend the soup with an immersion blender (or in batches in a countertop blender, venting the lid) until mostly smooth, leaving some small pieces for texture.
4. Stir in the coconut milk and season with a pinch of salt and black pepper. Simmer 5–10 minutes more to meld flavors.
5. Serve hot and garnish with minced parsley. Taste and adjust salt and pepper as needed.