Uploaded January 2025 | Updated September 2026, 3 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN AMAZING WHITE BEAN + SPINACH SOUP RECIPE TONIGHT!
LAY HO MA (How's it going in Cantonese)! This soup recipe is bursting with earthy, bright flavours and is so simple to cook up. Join me in this episode and learn how to make an incredi-bowl White Bean + Spinach Soup recipe tonight!
INGREDIENTS:
5 pieces garlic
1 onion
3 king oyster mushrooms
2 tbsp olive oil
few sprigs thyme
1/2 tsp dried oregano
2 tsp salt
1 tsp chili flakes
1/4 tsp turmeric
2 x 400ml canned navy beans
1 400ml canned chickpeas
2L vegetable stock.
handful of spinach to serve
1 lemon
avocado to serve
pepper to taste
DIRECTIONS:
1. Finely chop the garlic and dice the onion. Shred the king oyster mushrooms by using a fork and clawing at the stalk. Roughly chop the mushroom caps
2. Heat up a stock pot to medium heat. Add the olive oil followed by the onions and garlic. Sauté for 3-4mins. Add the leaves from a few sprigs of thyme. Add the dried oregano, salt, chili flakes, and turmeric. Give the pot a good stir
3. Rinse and drain the canned navy beans and canned chickpeas, then add to the pot. Add the shredded king oyster mushrooms to the pot and stir. Add the vegetable stock. Turn up the heat and bring to a boil
4. When the soup comes to a boil, transfer 2-3 cups of the soup to a blender and blend on medium high for a few seconds (alternatively, you can also use a stick blender right in the pot). Pour the blend back into the pot and stir
5. Chop down some spinach and place in the serving bowl. Plate the soup generously on top of the spinach. Garnish with lemon zest and juice. Add a spear of avocado in the middle of the serving bowl and add fresh cracked pepper to taste
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/9L63VdZDC7U
ID: 4W0OZ3TUTUXSPLXE
ID: EEJ8OAYS2OTCV3NG
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN AMAZING WHITE BEAN + SPINACH SOUP RECIPE TONIGHT!
LAY HO MA (How's it going in Cantonese)! This soup recipe is bursting with earthy, bright flavours and is so simple to cook up. Join me in this episode and learn how to make an incredi-bowl White Bean + Spinach Soup recipe tonight!
INGREDIENTS:
5 pieces garlic
1 onion
3 king oyster mushrooms
2 tbsp olive oil
few sprigs thyme
1/2 tsp dried oregano
2 tsp salt
1 tsp chili flakes
1/4 tsp turmeric
2 x 400ml canned navy beans
1 400ml canned chickpeas
2L vegetable stock.
handful of spinach to serve
1 lemon
avocado to serve
pepper to taste
DIRECTIONS:
1. Finely chop the garlic and dice the onion. Shred the king oyster mushrooms by using a fork and clawing at the stalk. Roughly chop the mushroom caps
2. Heat up a stock pot to medium heat. Add the olive oil followed by the onions and garlic. Sauté for 3-4mins. Add the leaves from a few sprigs of thyme. Add the dried oregano, salt, chili flakes, and turmeric. Give the pot a good stir
3. Rinse and drain the canned navy beans and canned chickpeas, then add to the pot. Add the shredded king oyster mushrooms to the pot and stir. Add the vegetable stock. Turn up the heat and bring to a boil
4. When the soup comes to a boil, transfer 2-3 cups of the soup to a blender and blend on medium high for a few seconds (alternatively, you can also use a stick blender right in the pot). Pour the blend back into the pot and stir
5. Chop down some spinach and place in the serving bowl. Plate the soup generously on top of the spinach. Garnish with lemon zest and juice. Add a spear of avocado in the middle of the serving bowl and add fresh cracked pepper to taste
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/9L63VdZDC7U
ID: 4W0OZ3TUTUXSPLXE
ID: EEJ8OAYS2OTCV3NG
