Vegan Creamy Mushroom Soup
Fully vegan, high in protein and super creamy, this mushroom soup will warm you up on these cold winter nights!
It is extremely cold in Shanghai these days. Temperature has dropped below zero and my southern Italian body is struggling! This means one thing: soups are gonna be rocking my meals!
Hot stews or creamy vegetables soups, they make a wonderful meal, you can add pretty much any ingredient you like, from simple veggies, to beans, meat, seafood or tofu. Check out my “soup” section here for lots of tasty and easy recipe!
The soup I am sharing with you today is fully vegan and uses tofu to bring up the protein content. If you want to get a bit “fancy” and add up some extra flavor, incorporate some black or white truffle 😉
Ingredients (serves 4):
- 600 g mushrooms (a mix of shiitake and white mushrooms)
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 200 g firm tofu
- 1 tsp Himalayan salt
- 1/2 tsp ground black pepper
- 1 tbsp fresh flat leave parsley
- truffle (totally optional)
- 4 tbsp mix of seeds (flax, chia, pumpkin, sunflower)
Remove any dirt from the mushrooms and chop them up
In a large saucepan heat up oil and saute’ the garlic until golden in color. Add the mushrooms, water and season with salt and pepper. Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.
Move mushrooms and their cooking liquid into a blender. Add the tofu, parsley and truffle (if using)
Blend until creamy
You should get a dense soup, add more water if needed, taste to see if it needs more seasoning.
Serve it up with a sprinkle of mix seeds and enjoy.