Vegan mushroom soup — Meal
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Macros (per serving)

Fat

39%

(17 g)

Protein

16%

(16 g)

Carbs

45%

(42 g)

31 g Net,

11 g Fiber

383 Calories (per serving)

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Soups

Vegan mushroom soup

My mother really makes the most delicious mushroom soup. It is so good that even Timo often asks if I can copy it. Strangely enough, Mom has already told her recipe a hundred times, but I just never get it that good! Last week, on Valentine's Day, I wanted to surprise Timo with homemade mushroom soup when I made the stupidest mistake ever. I put the soup in the blender and turned it on! Oops, because mom makes a clear soup! Afterwards a blessing in disguise because with some minor adjustments, this soup now shares the first place! Why? It is vegan, very good for you and deliciously creamy!

Ingredients

Calculate Cost

Brown mushrooms

200 g

Mushrooms

100 g

Shiitake mushrooms

20 g

Water (lukewarm)

500 ml

Red onion

2 pieces

Garlic

2 cloves

Olive oil (mild)

1 Tbsp

Almond milk

70 ml

Chickpeas (canned)

75 g

vegetable broth

1 tsp

Himalayan salt

1 pinch

Black pepper

1 pinch

Paprika powder

1 pinch

Dried turmeric

1 pinch

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

30 min

Wait time

10 min

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Details

Allergens

Nuts, Nightshade, Legumes

Diet

Vegetarian, Vegan

Course

Lunch, Dinner, Snack, Side dish, Appetizer

Cooking equipment

Blender

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Living the Green Life

Living the Green Life

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