Cream Of Mushroom Soup With Almonds
Ijanric
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 2
25 min

Ingredients

30 grams
Almonds
2 tbsp
Apple Cider Vinegar
8 leaf
Basil
60 ml
Canned Tomatoes
1.5
Carrot
1 tbsp
Chives
1.5 tbsp
Dill
4 Clove
Garlic
60 grams
Mushrooms
18 grams
Nutritional Yeast
1.5 tbsp
Olive Oil
1
Onion
1
Parsnips
420 ml
Stock
0.5
Zucchini

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Prep

  1. Peel and cut your parsnips so that they all have a similar size and shape.
  2. Wash and cut your Mushrooms and zucchini so that they all are a similar size.
  3. Finely chop your basil, carrot, chives, dill, garlic and onion.

Heating Steps

  1. Heat olive oil in a pot and add carrot, garlic and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Mushrooms, Parsnips and Zucchini and fry for 15 minutes.
  3. Add canned tomatoes and mix.
  4. 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.
  5. Add apple cider vinegar and mix.
  6. 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, Basil, Chives, Dill and Nutritional Yeast on top.