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🍲 Creamy mushroom soup with roasted Brussels sprout skewers

291 kcal · 30 min · 4 servings

Ingredients

• shallots 6 pcs.
• mushrooms, brown 600 g
• Brussels sprouts, fresh 300 g
• olive oil 4 tbsp
• wheat flour, Type 405 2 tbsp
• white wine, off-dry 200 ml
• vegetable broth 800 ml
• oat drink 250 ml
• salt pinch
• pepper, black ground pinch
• parsley, fresh 20 g
• vegan fresh spread, plain 100 g

Instructions

1. 1. Halve the shallots and peel them. Take two shallots and dice them finely. Slice the remaining shallots into thick rounds of about two centimeters.
2. 2. Clean the mushrooms if necessary with a kitchen towel and cut them into coarse cubes. Wash the Brussels sprouts, remove unsightly leaves, and halve them depending on their size.
3. 3. Heat two tablespoons of oil in a pot over medium heat. Fry the mushroom cubes in it for about two minutes.
4. 4. Add the finely diced shallots and fry them for another two minutes.
5. 5. Dust the mixture with flour and let it sweat briefly.
6. 6. Deglaze with white wine and top up the soup with vegetable broth and oat drink.
7. 7. Let the soup simmer gently for about ten minutes.
8. 8. Thread the halved Brussels sprouts and the shallot slices onto wooden skewers as desired.
9. 9. Heat two tablespoons of oil in a frying pan over medium heat.
10. 10. Fry the skewers all around for about six minutes.
11. 11. Season the skewers with salt and pepper and set them aside.
12. 12. Wash the parsley, shake it dry, and pick the leaves off the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Add the natural vegan spread to the soup.
15. 15. Puree the soup finely with a hand blender.
16. 16. Season the soup with salt and pepper to taste.
17. 17. Serve the mushroom cream soup and place the fried Brussels sprout skewers on top.
18. 18. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 291
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 28 g