Mushroom soup
This vegan creamy mushroom soup is so tasty and aromatic. Combination of three types of mushroom make it extra dedicates and with zucchini we get the extra creaminess. This soup is so yummy that you will make it all year long.
If you love this recipe, let me know with a 5-star rating!
Equipment
1 Food processor
Ingredients
- 1 cup Mushroom, portabello
- 1 cup Mushroom, oyster
- 1 tbsp Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Zucchini
- 1/2 cup Carrots
- 1/2 cup Celery
- Parsley
- 800/100 ml Vegetables stock
Topping
- 1 cup Mushroom, porcine
- 1 tbsp Red pepper powder
- Salt & Pepper
Instructions
- Prep your veggies: Sliced onion in smaller squares, peel garlic, sliced zucchini and celery in smaller pieces.
- In pot heat olive oil add chopped onion and simmer for 3 minutes until onion soften but don’t get brown color, add peeled garlic, portabello & oyster mushroom, zucchini, carrots, celery, parsley. Pour over vegetables stock and season with salt & pepper. Bring everything to boiled then turn heat on medium and let it cooked for 15 minutes.
- Blend mushroom soup in blender until creamy.
- In pan heat oil and add chopped porcine mushrooms season with salt, pepper and red pepper powder and let fry until golden brown around 5 minutes.
- Serve mushroom soup with fried mushroom topping.
- Enjoy!
Video
@inspirationhunters This vegan mushroom soup is my lately obsession 🥰 #mushroom #mushroomsoup #vegansoup #souprecipe
♬ Numb Little Bug - Em Beihold
Notes
Tips: if you don’t like your soup too thick, be free to add more water to get your wish consistency.
Nutrition
Calories: 128kcalCarbohydrates: 25gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 158mgPotassium: 1290mgFiber: 8gSugar: 10gVitamin A: 6706IUVitamin C: 21mgCalcium: 63mgIron: 3mg
Did you make this recipe?Tag @inspirationhunters on Instagram and hashtag it #inspirationhunters so everybody can get inspired!
