Cream of Mushroom Soup - Vegan Recipe

One might assume that dishes like ‘Cream of Mushroom Soup’ are out of reach for vegans and fortunately for us, this assumption is wrong! Creating an alternative to cream was easier than expected. All it required was almonds and filtered water. I would recommend making nut milk or cream at home as opposed to store-bought alternatives for a simple reason; you can control what goes into your food. Making a milkshake? Add some sugar and vanilla essence. Making a soup? Leave the sweet stuff out. So, along with a recipe for fresh almond cream, here is a recipe for a vegan cream of mushroom soup. Hope you enjoy the recipe and if you want to keep up to date with my content, you can follow me on Instagram(thedesivegan1).




COOKING TIME
30 minutes

INGREDIENTS

·      Garlic Cloves – 4-5
·      Chopped Onion – ½ cup
·      Black Pepper – ½ teaspoon
·      White Pepper – ½ teaspoon
·      Spinach – 8-10 leaves
·      Oregano – 1 tablespoon
·      Mushroom of Choice – 150 grams
·      Vegetable Stock – 300-350 ml
·      Almonds – ½ cup
·      Olive Oil – 3 tablespoons
·      Salt to taste


METHOD

A)   ALMOND CREAM

1) Soak almonds in water overnight. Drain the excess water, rinse with fresh water and add to a blender jar.
2) Add a pinch of salt and a little over 1 cup filtered water and blend for 2-3 minutes.
3) Keep a fresh handkerchief, nut-milk bag or muslin bag on a container and pour the contents of the jar into the fabric.
4) Squeeze the liquid out of the fabric completely. The liquid collected in the container is the almond cream that will be used in the recipe.

B)   CREAM OF MUSHROOM SOUP

1)  Add the olive oil to a pan on medium heat. After around 90 seconds, add the chopped onion and stir well for 2 minutes until soft and fragrant.
2) Finely chop the garlic and add to the pan. Stir well and add in the mushrooms.
3) Cook the mushrooms for about 5 minutes or till they shrink and release the moisture.
4) Add the almond cream and stir well for 2-3 minutes. Add the black pepper, oregano and the white pepper.
5) Stir in the vegetable stock and the spinach leaves into the pot and simmer for 6-8 minutes till the soup starts bubbling.
6)  Switch off the stove, add salt as per taste.


There you have it! A delicious and completely vegan cream of mushroom soup. If you have any questions on this recipe, I will be happy to answer them in the comments below.

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