But anyway, this recipe was first tried out by my mum who was asking about how to veganize cream-of-mushroom soup, she tried it out and told me that I just had to try it and I'm so glad I did. This soup is so utterly creamy it's hard to believe it doesn't contain actual cream, and the best thing about it (besides it being vegan?) That it's low in fat too. I used silken tofu blended with mushroom mixture to achieve the most silky and delicious cream of mushroom soup.
You'll need
- Chopping board
- Knife
- Frying pan
- Wooden spoon/spatula
- Large Saucepan
- Blender
- Ladle
Ingredients
- half onion
- 2 cloves garlic
- 400g chestnut mushrooms
- 2 tsp stock powder
- 2.5 cups water
- tsp mixed herbs
- pinch salt & pepper
- block silken tofu
Method
- Chop the onion and fry on a medium heat with a splash of oil for 10 minutes, then reduce the heat, crush in 2 cloves of garlic and fry for a couple more minutes.
- Chop up the mushrooms, setting 4 aside for later and add the chopped mushrooms to the pan with the rest of the ingredients, minus the silken tofu, bring to the boil and simmer for 10 minutes.
- Meanwhile chop the remaining mushrooms into small pieces and fry until cooked.
- Blend the soup up with the silken tofu, serve up with the mushroom pieces on top & enjoy!
Cassidy xx
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