This soup is rich and creamy-tasting, yet without any added dairy. Mushrooms, particularly Asian
varieties such as shiitake and enoki, are known for their immune-supporting properties and also for brain function. Mushrooms are a useful source of vitamin D for vegans. If you have homemade chicken stock, use this for additional flavour
and health benefits. Chicken stock is rich in easily digestible gelatine and is a source of essential
amino acids and nutrients beneficial for gut health. Adding the butterbeans provides fibre, protein and a creamy texture.
2 tbsp coconut oil
2 shallots, chopped
1 garlic clove, crushed
400g wild mixed mushrooms including shitake mushrooms
700ml vegetable or chicken Stock
400g can butterbeans, drained
Freshly ground black pepper
75g enoki mushrooms
1 tbsp sesame seeds
Fresh parsley, sage or thyme chopped, to garnish
1. Heat 1 tbsp of coconut oil in large pan and sauté the shallots for 2–3 minutes until soft but not browned.
2. Stir in the garlic and mushrooms and cook until golden for about 5 minutes.
3. Pour in the stock and simmer for 15minutes.
4. Add the beans and season to taste.
5. Blend the soup in a food processor until smooth. Season to taste and pour into a clean pan.
6. Heat the remaining coconut oil in a frying pan. Add the enoki mushrooms and sesame seeds and stir-fry for 1–2 minutes, leaving texture in the mushrooms.
7. Spoon the soup into bowls and scatter over the mushrooms and sesame to serve. Garnish with the herbs.