Creamy Miso Mushroom Soup

Heat 1 tbsp of olive oil over medium heat in a large pan. Add the onion, mushrooms and a pinch of sea salt and sauté for 10 minutes until the onions have softened and the mushrooms have reduced to half their size and are slightly golden.

Add in the crushed garlic and thyme and saute for another couple of minutes. Then add a whole tin of butter beans (including the water), the miso paste, Worcestershire sauce and a tin of coconut milk; gently stir to combine.

Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Remove from the heat, then blend until smooth with a hand blender or transfer into a high-speed blender.

Serve immediately or store in an airtight container, let it cool and refrigerate for up to 3 days or freeze for up to 3 months.