The Navy Bean Soup Recipe to make on Repeat this winter!

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Finely chop the garlic, dice the onion, shred the king oyster mushroom stems with a fork, and roughly chop the caps.
2. Heat a stockpot over medium heat. Add olive oil, then onion and garlic, and sauté for 3-4 minutes.
3. Add the thyme leaves, dried oregano, salt, chili flakes and turmeric, and stir well.
4. Rinse and drain the navy beans and chickpeas, then add them to the pot with the shredded mushrooms. Pour in the vegetable stock, raise the heat and bring to a boil.
5. Once boiling, blend 2-3 cups of the soup on medium-high for a few seconds (or use an immersion blender in the pot), then return it to the pot and stir.
6. Chop some spinach and place it in the serving bowl. Ladle the soup generously over it. Garnish with lemon zest and juice, add an avocado slice in the centre, and season with cracked pepper.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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