Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.98 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons vegan butter
- 1 large onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 500grams chestnut mushrooms, sliced
- 1teaspoons thyme, fresh
- 60grams plain flour
- 2 cup almond milk, unsweetened
- 2 cup vegetable stock
- 1 pinch black pepper, to taste
Nutrition per serving
742kJ / 178Cal
742 Kilojoules or 178 Calories
9% of daily energy intake*
Protein
5.9grams
Fat
8.4grams
Carbs
17.6grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You'll never believe this rich and creamy mushroom soup contains no dairy and is vegan friendly.
Method
Step 1 of 3
Melt the vegan butter in a large, deep saucepan on medium heat. Cook the onion for 5 minutes, stir in the garlic and cook for 1 minute. Add the mushrooms and thyme and cook for 5 minutes.
Step 2 of 3
Whisk the milk into the flour in a bowl and pour over the mushroom mix. Add the stock and cook for 1 minute, stirring until thickened. Reduce the heat and simmer, partially covered for 10 minutes.
Step 3 of 3
Season with black pepper to taste, then add half the soup mix to a blender and whizz until smooth. Pour back into the pan and warm through before serving.
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