RECIPES/SOUPS
Mushroom Veloute Soup
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Recipe-Ingrediants
I love mushrooms... I always have them in my refrigerator. When I want something light and healthy, it's one of my top choices. So, here's an easy and quick soup that is nourishing and delicious. It can be made in just half an hour and will satisfy you without weighing you down!
Ingredients:
500g mushrooms
1 potato, diced
750g homemade vegetable stock
1 leek, sliced (white part only)
100g plant-based milk
2-3 tbsp finely ground almonds (optional)
Olive oil Salt, white pepper, thyme
Directions
- In a saucepan, heat olive oil and saute the leek. Add the mushrooms and cook until they release their juices.
- Add the diced potato, vegetable stock, salt, pepper, and a bit of thyme. Cover the saucepan and let it simmer for about 20 minutes.
- Remove the saucepan from the heat and use an immersion blender to puree the mixture.
- Stir in the plant-based milk and finely ground almonds. Adjust the soup's consistency by adding a bit more vegetable stock if desired.
- Serve the soup garnished with a sprinkle of thyme and almond flakes.
Enjoy your Mushroom Veloute Soup!
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