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🍽️ Creamy Vegan Mushroom Soup

117 kcal · 30 min · 4 servings

Ingredients

• 500 g mushrooms
• 2 shallots
• 1 tbsp olive oil
• 2 tsp lemon juice
• 0.5 l vegetable broth
• 150 g plant-based cream substitute
• 0.5 bunch parsley
• salt
• pepper

Instructions

1. 1. Peel the shallots and cut them into small cubes.
2. 2. Heat some olive oil in a pot over medium heat.
3. 3. Add the shallots to the pot and sauté them until translucent.
4. 4. Clean the mushrooms thoroughly.
5. 5. Set aside 100 grams of the mushrooms and put them aside.
6. 6. Chop the remaining mushroom portion into coarse pieces.
7. 7. Drizzle the chopped mushrooms with some lemon juice.
8. 8. Add the chopped mushrooms to the shallots in the pot.
9. 9. Continue to fry the mixture until the rising liquid has completely evaporated.
10. 10. Place the fried mushroom mixture into a blender.
11. 11. Puree the mixture into a smooth cream.
12. 12. Mix the mushroom cream with the vegetable broth.
13. 13. Pour the broth-mushroom mixture back into a pot.
14. 14. Bring the soup to a boil.
15. 15. Stir the cream substitute into the boiling soup.
16. 16. Season the soup finally with salt and pepper.
17. 17. Slice the set-aside 100 grams of mushrooms very thinly.
18. 18. Stir the thin mushroom slices into the finished soup.
19. 19. Wash the fresh parsley under running water.
20. 20. Shake the parsley dry.
21. 21. Chop the parsley finely.
22. 22. Save a small part of the parsley for decoration.
23. 23. Stir the remaining part of the parsley into the soup.
24. 24. Serve the soup into bowls.
25. 25. Decorate the bowls with the saved fresh parsley.
26. 26. Serve the soup warm.

Nutrition per serving

• kcal: 117
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 2 g