mushroom leek & cannellini bean soup

its like meal prep, but its soup

Welcome back to my soup prep series, where each week we make a big pot of soup and then eat it throughout the week. Some days I don’t eat a single vegetable or green thing all day. But I’ve also never been a fan of meal prep, because I get tired of it by day 2. You know what I’ll never be tired of, though? Soup. So now, we do meal prep by just making a big pot of soup!

Soup is so underrated as a way to eat healthier throughout the week. It’s easy to pack in veggies, and you can really load up on the protein and fiber too! This week’s soup is a creamy soup with leeks, shiitake mushrooms, and white beans. It is seriously so good and it saved me multiple times throughout the week.

the full recipe:

see the video of this recipe

Ingredients

• 2-3 tbsp olive oil

• 3.5 oz shiitake mushrooms, sliced (1.5 cups sliced)

• 1 small yellow onion, diced

• 1 leek, halved and sliced into half-moons (light green & white parts only)

• 1 tbsp soy sauce

• 3.5 cups water or broth

• 1/4 cup heavy cream

• 1 15oz can cannellini beans, drained and rinsed

• 1.5 tsp kosher salt

• 1.5 tsp garlic powder

• 1/4 tsp ginger powder

• cornstarch slurry (1 tsp cornstarch + 1.5 tbsp water)

Tools

Large Pot
Microplane

Steps

1. Heat 2-3 tbsp olive oil in a large pot over medium heat. Add sliced and washed leeks and stir until soft. Add 1 diced yellow onion and sweat until softened, about 1-2 minutes. Add 1.5 cups sliced mushrooms and 1 tbsp soy sauce. Continue to saute and stir until the mushrooms are lightly browned and softened.

2. Once mushrooms are cooked, add 3.5 cups water/stock and stir. Bring to a boil, then lower to a gentle simmer. Stir in 1/4 cup of heavy cream and season with salt and pepper. Gently stir in the drained and rinsed cannellini beans.

3. In a small bowl, whisk together 1 tsp cornstarch with 1.5 tbsp water to create a slurry. Ensure there are no lumps remaining. Pour into the soup and bring to a gentle boil to thicken slightly.

4. Add 1.5 tsp garlic powder and 1/4 tsp ginger powder and stir. Taste and adjust as needed.

5. Enjoy while hot, or store in individual containers in the fridge.

• For extra protein, use bone broth!

• Leeks are usually pretty dirty. Once sliced, swirl them in a bowl of water to dislodge any excess dirt.

• Shiitake mushrooms - This recipe can work great with any brown mushroom substituted in.

• Soy Sauce - Substitute with tamari or coconut aminos for a gluten free option.

• Leeks - If you cant get leeks, use a bunch of green onions/scallions sliced thinly.

• Broth - You can substitute water with chicken broth or vegetable broth. Be sure to taste and adjust seasonings as needed.

I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!

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