Vegan Mushroom Soup
Ready in 30 mins, this creamy and hearty mushroom soup is the perfect comforting autumn treat.
Servings: 3
Ingredients
- 3 cups fresh mushrooms wild mushrooms are the most tasteful and nutritious, diced
- 1 carrot diced
- 1 large yellow onion diced
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 bunch fresh parsley chopped
- 1 tbsp extra virgin olive oil
- 3 cups low sodium vegetable broth
- 1/2 cup canned white beans
- 1 tsp turmeric
- Freshly ground black pepper
- Mixed nuts and seeds to garnish
Instructions
- Heat the olive into a cast-iron pan, and cook the onion and garlic for three minutes over medium heat, stirring continuously, until translucent.
- Add the mushrooms, carrot and turmeric, and cook over medium heat until all the liquid evaporates.
- Save 2 tbsp cooked mushrooms for garnishing.
- Add the vegetable broth, parsley, tomato paste and thyme spring and bring to boil over medium heat.
- Simmer over low heat for 20 minutes.
- Add the white beans, and use an immersion blender to obtain a creamy liquid.
- Divide into serving bowls, garnish with cooked mushrooms and mixed seeds, and serve warm.
Notes
