Following my Creamy Butternut Squash Pasta recipe, I was after something else this week that was easy to make, nutritious and purse-friendly.
Littlest is chewing and swallowing well so I thought I’d give her a try with something blended for a change. We had a nice bag full of fresh mushrooms from our lovely greengrocer’s so I thought I’d make us a mushroom soup.
Mushrooms are packed with B vitamins and are also the only source of vitamin D available in plant-based foods.  Children under 5 years old are recommended to take vitamin D supplements to ensure they get enough, so any way they can get a natural boost is a plus for me!
I wanted the soup to be thick and creamy but without dairy, on account of our intolerances. I had a quick search and found this great dairy-free mushroom soup recipe from My Heart Beets, so I got all my ingredients out except…bum. I’d used my last can of coconut milk.
So I scrabbled around the cupboards to see what I could conjure and thought I’d try adding white beans. I had a few types, cannellini, haricot and butter beans, but decided to go for cannellini.
It turned out YUMMY. I was so pleased. And both kids loved it too. I also didn’t use white wine since we don’t drink it and I always feel aggrieved to buy it just to cook with.
And this comes out at around £0.45 per person based on 4 adults. The prices I’ve used are based on Tesco pricing as current on the day of posting. For a much better deal, and fesher ingredients, though, I strongly reccommend visiting your local greengrocer, as discussed in this post.
So here is my take on dairy-free creamy mushroom soup (made in the Instant Pot), inspired by My Heart Beets:
Dairy-Free Creamy Mushroom Soup Instant Pot Recipe
1 tbsp olive oil, £0.08
300g mushrooms (I used closed cup), £0.90
400g canned cannelini beans, £0.50
1 onion, £0.16
6 cloves garlic, £0.15
500ml homemade vegetable stock, >£0.01
1tsp dried thyme, £0.01
- Select the ‘saute’ function on your Instant Pot and add the olive oil when the display reads ‘HOT’.
- Roughly slice the onions and mushrooms and add to the Pot, stirring to avoid sticking. Cook for about 5 mins until softened.
- Peel the garlic cloves and lightly crush them with the heel of a knife. Add them to the Pot and continue to cook for around 2 minutes.
- If any brown bits stuck to the bottom of the Pot, add a little vegetable stock and deglaze by scraping all the bits up with a wooden spoon.
- Press the ‘cancel’ button. Drain and rinse the cannelini beans and add them to the Pot with the thyme.
- Close the lid and steam release, select the ‘soup’ function and adjust the time to 8 minutes.
- You can either allow a natural steam release or do a fast release (I just left it to a natural release because I was busy!). Once the steam is released, blend the soup using a stick blender, season to taste (leaving the salt out of any children’s servings) and serve.
To make this on the hob instead, you can follow the same instructions up to point 4, using a low-medium heat. Add the stock and turn up the heat, bringing it to a boil and them reduce the heat, cover and simmer for around 10 minutes. Then blend, season and serve.
Do let me know if you give this one a try! If you liked this recipe, out the others in my check out the others in my Family Meals for £5 series.
What’s your favourite soup recipe?
This was a #meatfree #recipeoftheweek added to a collection of vegetarian and vegan recipes on a weekly link-up, hosted by The Flexitarian. To take part, learn more or see this week’s collection go here.