Gimme Shelter Cream Of Mushroom Soup With Asparagus
Alex
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

50 grams
Acorn Squash
15 grams
Almonds
0.5 tbsp
Apple Cider Vinegar
3
Asparagus
50 grams
Beets
0.5
Bell Pepper
0.25
Broccoli
0.75 tbsp
Canola Oil
0.5
Chili Pepper
2
Dates
30 grams
Mushrooms
250 ml
Stock

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Prep

  1. Peel and cut your acorn squash and beets. All ingredients should have a similar size and shape.
  2. Wash and cut your asparagus, broccoli and Mushrooms so that they all have a similar size and shape.
  3. Finely chop your bell pepper and chili pepper.

Heating Steps

  1. Heat canola oil in a pot, add Acorn Squash, Asparagus, Beets and Mushrooms and fry for 5 minutes.Then add Broccoli, fry for 5 minutes.Finally, add Bell Pepper and Chili Pepper and fry for 5 more minutes.
  2. 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.
  3. Add apple cider vinegar and mix.
  4. 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 and Dates on top.