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Creamy Yellow Bean Soup with Mushrooms & Dill is an Easter European inspired comfort food. However, my recipe is healthier version, yet equally satisfying and delicious.
Vegan - Gluten Free
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course dinner, lunch, Soup
Cuisine European, Vegan
Servings 6


  • Food processor


  • ½ cauliflower washed and cut into smaller pieces
  • 1 cup of water
  • ½ cup raw cashews soaked for 6hours and rinsed
  • 4 cups/ 32oz vegetable broth low sodium organic
  • 2 cups yellow string beans 2cups washed, removed ends and cut into smaller pieces
  • 5 medium potatoes cut into cubes
  • 1 1/2 cup cremini mushrooms sliced
  • 1 onion medium size diced
  • 4 cloves garlic diced
  • ¼ cup fresh dill diced
  • 3 bay leaves
  • Black pepper to taste
  • Apple cider vinegar to taste
  • Himalayan pink salt to taste


  • In a large pot, bring the veggie broth into a boil and add potatoes with bay leaf and salt. Reduce the heat and let it simmer under the lid for 20 minutes.
  • When ready, add beans and cook for 10 minuets longer.
  • In a smaller pot, cook the cauliflower with 1 cup of water and salt for 15minutes, or until you can pierce easily with work.
  • In the meantime, sauté onion and garlic until translucent.
  • In the food processor, blend cauliflower with the water and cashew until smooth.
  • Add to the pot with beans and mix thoroughly.
  • Sauté mushrooms with black pepper util you get slightly dark edges and add them to the soup.
  • Add dill and apple cider vinegar and adjust the taste.
  • You may add more water if you find the soup too thick.
Keyword creamy soup, creamy soup recipe, gluten free recipe, plant based recipe, vegan recipe, vegan soup