Black Bean Mushroom Carrot Soup
This 20-minutes Black Bean Mushroom Carrot Soup is a quick and efforless vegetarian soup that is packed with plant protein from beans and immune boosting mushrooms!
Servings: 4 servings
- 2 tbsp olive oil
- 1 whole shallot, minced
- 2 medium carrots, chopped
- 1 cup bella mushrooms, sliced
- 1/4 cup red wine* (optional)
- 1 can 15oz black beans
- 1 cup vegetable, beef or bone broth
- 2 cups kale, chopped
- 1 pinch sea salt and fresh ground pepper, to taste
- 1/4 tsp red pepper flakes
- 1 tsp fresh thyme
Heat oil in a medium soup pot or dutch oven. Add in shallots and cook until fragrant (2 mins). Add carrots, sauté (2mins) then add in mushrooms.
Season with salt, fresh ground pepper, red pepper flakes and fresh thyme. Stir and continue to sauté (2 mins). Add red wine and cook until reduced.
Meanwhile pour half of a can of black beans into a food processor or blender and pulse to form a thick bean sauce.
Add vegetable broth, bean sauce and remaining can of beans into the soup pot and stir. Cover and bring soup to a boil (3-5 mins).
Add kale, stir and simmer for up to 5 minutes. Serve