Give It Away Cream Of Mushroom Soup With Spinach
Zofia
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

15 grams
Almonds
1 tbsp
Balsamic Vinegar
40 grams
Kale
30 grams
Mushrooms
0.25 tbsp
Nutritional Yeast
1 tbsp
Olive Oil
0.5
Parsnips
1
Shallots
30 grams
Spinach
220 ml
Stock
25 grams
Sun-Dried Tomato
0.25
Zucchini

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Prep

  1. Peel and cut your parsnips. All ingredients should have a similar size and shape.
  2. Wash and cut your kale, Mushrooms and zucchini so that they all have a similar size and shape.
  3. Finely chop your shallots.

Heating Steps

  1. Heat olive oil in a pot and add shallots, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Mushrooms, Parsnips and Zucchini and fry for 10 minutes.Finally, add Kale and Spinach and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add balsamic vinegar and mix.
  5. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Almonds, Nutritional Yeast and Sun-Dried Tomato on top.