Creamy Yellow Bean Soup with Mushrooms & Dill is an Easter European inspired comfort food. However, my recipe is healthier version, yet equally satisfying and delicious.

Creamy Yellow Bean Soup [Vegan]

Serves

6

Cooking Time

70

Advertisement

Ingredients

  • 1/2 cauliflower washed and cut into smaller pieces
  • 1 cup of water
  • 1/2 cup raw cashews soaked for 6hours and rinsed
  • 4 cups/ 32oz vegetable broth low sodium organic
  • 2 cups yellow string beans, washed, removed ends and cut into smaller pieces
  • 5 medium potatoes cut into cubes
  • 1 1/2 cup cremini mushrooms sliced
  • 1 onion medium size diced
  • 4 cloves garlic diced
  • 1/4 cup fresh dill diced
  • 3 bay leaves
  • Black pepper to taste
  • Apple cider vinegar to taste
  • Himalayan pink salt to taste
Advertisement

Preparation

  1. In a large pot, bring the veggie broth into a boil and add potatoes with bay leaf and salt. Reduce the heat and let it simmer under the lid for 20 minutes.
  2. When ready, add beans and cook for 10 minuets longer.
  3. In a smaller pot, cook the cauliflower with 1 cup of water and salt for 15minutes, or until you can pierce easily with work.
  4. In the meantime, sauté onion and garlic until translucent.
  5. In the food processor, blend cauliflower with the water and cashew until smooth.
  6. Add to the pot with beans and mix thoroughly
  7. Sauté mushrooms with black pepper util you get slightly dark edges and add them to the soup.
  8. Add dill and apple cider vinegar and adjust the taste.
  9. You may add more water if you find the soup too thick.
Advertisement
Advertisement
Advertisement