Smoky Bean Soup With Lemon-Pea Coulis and Sesame Flavored Shiita

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“I came up with this recipe on a grey November day. I felt like something filling but tasty and unusual at the same time. I did not measure the ingredients as I was adding them, so please rely on your taste buds when making coulis.”

Ingredients Nutrition


  1. In a deep saucepan heat the oil. Add onions and 4 garlic cloves, lightly sauté until soft.
  2. Add carrot and celery and fry at medium heat for 2 minutes.
  3. Add the vegetable broth, potatoes, beans, salt, and spices. Bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
  4. Meanwhile, put the peas in cold water. Bring to boil and boil for 1 minute, drain.
  5. Pure green peas, coriander, and fennel with a food processor. Add lemon juice and a splash of Tamari sauce. Add water if the mixture is too thick (I had to add about 2 tbsp).
  6. In the skillet, heat up the olive oil (med. temperature). Add the sesame oil, garlic, ginger, and mushrooms. Fry for 2-3 minutes.
  7. Mash the base with the potato-masher until thick, but chunky. Add the liquid smoke and adjust for saltiness.
  8. To serve, lade the soup in the plate. Put some mushrooms in the middle of the soup and pour the coulis around. Sprinkle with chopped shallots, sprouts, and coriander.

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