Creamy Mushroom Soup
Ingredients
Metric
400 g oyster mushrooms
1 medium onion
4 cloves garlic
360 ml milk | soy, oat or cashew
Salt & Spices:
½ tsp salt
½ tsp dried thyme (optional)
½ tsp ground coriander
¼ tsp ground cumin
ground black pepper for taste
US
13 oz oyster mushrooms
1 medium onion
4 cloves garlic
1 ½ cup milk | soy, oat or cashew
Salt & Spices:
½ tsp salt
½ tsp dried thyme (optional)
½ tsp ground coriander
¼ tsp ground cumin
ground black pepper for taste
MAKES2 portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel garlic and slice in two, finely dice mushrooms and onions and add them to a baking tray lined with baking paper. Mix and spread in a single layer.
2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 15 minutes.
3Add roasted mushroom mix to a blender (large cup). Add milk, ground coriander, ground cumin and salt.
4Blend until smooth ~ 2 minutes, then pour it into a medium-sized saucepan. Add dried thyme and mix to combine. Set heat to medium, stir and cook until piping hot.
5Transfer to bowls and sprinkle with freshly ground black pepper for taste.
Nutritional Info
Makes 2 portions
150 Calories per portion
12g protein
25g carbohydrates
8g fiber
3g fat
150 Calories per portion
12g protein
25g carbohydrates
8g fiber
3g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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