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 soups 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 calories. Yes please!
Unfortunately, I can’t take credit of 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…