Butterbean, kale and shitake soup

Serves 2 (double up for the freezer)

Shitake mushrooms are a welcomed addition to your soup in the winter months.  Classed as a medicinal mushroom in traditional herbal medicine, and mentioned in books written thousands of years ago! The benefits of the shitake mushroom are wide; from protecting your DNA from oxidative damage, cholesterol management, cardiovascular support, immune support, brain function and viral protection.  

They have a wonderful meaty texture, making them the perfect addition to soups but can also be thrown into casseroles and stir fry dishes.

Ingredients:

• 4 cups of vegetable stock 

• 1 medium sweet potato, peeled and cubed

• 1 medium white potato, peeled and cubed

• 1 medium carrot, diced 

• 1 small white onion, sliced thinly

• 1 celery stalk, ends removed and diced

• 3 garlic cloves, sliced

• ¼ tsp red pepper flakes

• 1 tbsp apple cider vinegar

• Pinch dried sage

• 1 tsp dried turmeric 

• 1 bay leaf

• Sea salt and black pepper to season, to taste

• 200g cooked butterbeans

• 2 large stems of kale, chopped roughly

• 8 shitake mushrooms

• 1 courgette, ends removed and diced

For the creamy sauce

• ¼ cup cashews

• 2 tbsp coconut yogurt

• 2 tbsp lemon juice

• 2 tbsp fresh parsley, chopped

• Splash of water

  
  

Instructions:

1. Start by adding the stock to a pan on a medium heat.  

2. Add all the vegetables and herbs to the stock, but reserve the courgette, shitake, butterbeans and kale until later.  They don’t require as much cooking. 

3. Allow to simmer for 20 minutes or until the potatoes are soft.  

4. Whilst the soup is cooking, get on with making the creamy sauce by blending all the ingredients to make a smooth paste.

5. Add the kale, shitake, butterbeans, and courgette to cook for 5-10 minutes or until soft.  

6. Mash up the potatoes a little before serving and mix in the creamy sauce before serving. 

7. Enjoy!