Vegan Mushroom Soup
A delicious, healthy and satisfying mushroom soup recipe to keep you warm all winter!
Ingredients:
- 3 cups fresh mushrooms , 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 OR 1.5 cubes of Naturata Vegetable Stock cubes combined with 3 cups of hot water)
- 1/2 cup canned white beans
- 1 tsp Organic Road turmeric powder
- 1 Tablespoon Best of the Bone organic mushroom blend powder
- Freshly ground black pepper
- DJ&A Shiitake mushroom crisps to garnish
Method
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Heat the olive into a cast-iron pan, and cook the onion and garlic for three minutes over medium heat, stirring continuously, until translucent.
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Add the mushrooms, carrot and turmeric, and cook over medium heat until all the liquid evaporates.
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Add the vegetable broth, organic mushroom blend powder, parsley, tomato paste and thyme spring and bring to boil over medium heat.
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Simmer over low heat for 20 minutes.
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Add the white beans, and use an immersion blender to obtain a creamy liquid.
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Divide into serving bowls, garnish with cooked mushrooms and mixed seeds, and serve warm.