A comforting alternative to chicken noodles for those observing a fast is a hearty soup crafted with beans and mushrooms. The recipe comes from a popular brand founder, who shared it with readers of socialbites.ca, offering a plant-forward option that fills the bowl without meat.
Begin by peeling an onion and two carrots, then dice them into small cubes. Warm olive oil in a wide pot and sauté the vegetables for about 8 to 10 minutes, until they become translucent and fragrant. Slice 150 g of champignons or white mushrooms and add them to the pan, along with three finely chopped garlic cloves. Stir everything together and cook on medium heat for another 8 minutes, allowing the flavors to mingle and the mushrooms to soften. A pinch of pepper and salt helps draw out their natural sweetness while maintaining balance in the base of the soup.
Next, introduce diced potatoes (400 g) to the pot, followed by 1.5 teaspoons of Dijon mustard and a few bay leaves to awaken the aroma. Pour in 1.5 liters of water and bring the mixture to a gentle simmer. Let it cook for about 30 minutes, until the vegetables are tender and the broth has developed depth. During this simmer, the starch from the potatoes will contribute body, making the soup comforting and satisfying without the need for meat.
Stir in chopped white cabbage (300 g), a can of dried beans, and a vegetable-based sauce to enrich the texture and flavor. Reduce the heat to low and simmer for another 15 minutes so the flavors fuse. Before serving, brighten the dish with the juice of one lemon and a handful of chopped parsley, which adds a fresh, zesty note that lifts the entire bowl.
For those who prefer a traditional approach, this dish can be prepared in a classic vegetable-mushroom style by leaving out the beans and keeping the vegetables to create a cleaner, more familiar soup. The result still delivers warmth and nourishment, with a simple, clean profile that appeals to many palettes.