A delicious and hearty autumn harvest soup with shiitake mushrooms, kale and white beans. The broth has extra flavor from tamari and toasted sesame oil. Vegan + gluten-free.
As soon as a nip in the air presents itself, I start thinking about what soup recipes I can make. Slow cooker soups are some of my favorites – the whole set it and forget it thing is totally up my alley.
I also like being able to whip up quick soups that have a flavor profile similar to a soup that’s cooked for hours. If that’s the kind of thing you’re into, you will love this Autumn Harvest Soup. The shiitake mushrooms bring a mellow flavor to the broth and the onions, carrots, kale and white beans pair together to make a light and super delicious soup. Comfort food without the extra calories. Yes please!
Unfortunately, I can’t take credit for this awesome soup. It’s from Terry Walters’ Clean Food, Revised Edition.
The original Clean Food cookbook launched in 2008 and although I don’t own it, I had heard great things about it so I was excited to receive a copy of the revised edition (that launched October 2012) for review. The revised edition offers even more inspiration to eat clean and live well, with over twenty new recipes, variations to make every recipe gluten-free, a new chapter dedicated to healthy snacking, as well as beautiful photography throughout. The cookbook features fresh, seasonal vegan fare and the new version has updated the dishes to feature today’s most healthful ingredients. For instance, extra virgin coconut oil substitutes for canola oil and maple syrup replaces agave nectar as a sweetener. Both coconut oil and maple syrup are mainstays in my kitchen so that piece was pretty exciting for me.
This soup is one of the two recipes I have tried so far from the cookbook and let’s just say, I’ve been very impressed. I like the cookbook so much I ended up giving Isaac’s mom a copy for her birthday last month and she’s been loving it as well! I already have about 10 other recipes marked that I want to try, I just need to get in the kitchen and make them happen. Maybe I’ll try some out around the holidays…
Boil Mushrooms – First, place the dried mushrooms in a medium pot with 6 cups of water. Bring the water to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and set aside to cool slightly. When slightly cooled and the mushrooms are soft, remove them from broth and cut off and discard the stems. Dice the caps and place them back in the pot with the mushroom broth.
Sauté Remaining Veggies – Next, in a large pot over medium heat, sauté onion, garlic and ginger in olive oil for 3 minutes. Add the carrots and sauté for another 3 minutes. Then, add the kale or collard greens, beans and mirin and sauté until greens are deep green and tender.
Combine Mushrooms with Veggies – Carefully pour the broth and mushrooms into the pot with the vegetables, add tamari and vinegar and simmer for 5–7 minutes.
Serve – Season to taste with toasted sesame oil and black pepper and enjoy!
After letting the soup cool slightly, you can store leftovers in an airtight container in the fridge for 4-5 days. To reheat, just pour a serving into a saucepan and heat over medium on the stove. You can also microwave it just make sure to use a microwave-safe bowl.
This soup is also perfect to freeze! Freeze leftovers and have a hearty soup when you feel like something quick and easy. Defrost frozen soup in the fridge overnight and then reheat over medium heat on the stove.