White Bean and Mushroom Soup

GF, DF,V Serves 6

Ingredients:

3 tbsp olive oil

1 onion, diced

500g mushrooms, sliced

2 tsp dried mixed herbs

1 tsp salt

4 cloves garlic, minced

2 Tbsp cornflour

2 tsp tamari

1 Tbsp Dijon mustard

4 cups vegetable broth

600g potatoes, cut into 1cm cubes

2 cans cannellini beans

2 cups dairy free milk

2  cups chopped spinach

Method:

Saute onion in oil for a few minutes, then add mushrooms, herbs, salt and pepper and cook for 5 minutes.  Add garlic and cook for another minute.

Add cornflour, tamari and mustard and stir to coat the vegetables.  Add broth and potatoes and bring to the boil, then simmer for 15-20minutes until potatoes are tender.

Stir in beans and dairy free milk and cook until heated through and soup has thickened.  Add in spinach and extra tamari or mustard to taste if needed.

Serve with a sprinkle of chopped parsley and freshly cracked black pepper.