Mushroom and potatoes soup
This recipe was inspired by Plant Based Cooking Show. We’ve adapted it to make it scaleable as well as added beans and sweet potato.
1 hour total: 20 minutes attended, 40 minutes unattended
Pre-heat oven to 400°F / 204°C.
Spread out in a single layer on a cookie tray or baking tray lined with non-stick cooking paper.
Add to a large soup pot over medium-high heat.
Add to pot and saute for 5 minutes.
Add to pot and stir to combine thoroughly.
Potato, scrubbed, cubed
4 medium (2" / 5.1 cm to 3" / 7.6 cm dia
Sweet potato, scrubbed, cubed
3 cups / 1 large bunch
Canned beans, including liquid
Add to pot and turn heat to high.
Bring to boil then reduce heat to simmer for 20 minutes.
Almond milk, unsweetened
Soy milk, unsweetened
Nutritional yeast, without added folate
Braggs Liquid Amino Acids
Add to pot and stir to combine.
Transfer 2 cups to a blender jug and purée for 1 minute. Return to pot and stir to combine.