MUSHROOM AND KALE SOUP

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MUSHROOM AND KALE SOUP

As a vegetarian I loved Mushroom soup but now when I see it on the soup of the day menu in a pub or restaurant I get a pang of envy and give up on the suggestion of checking if the chef has added milk or cream (of course they have).  So I’ve not eaten mushroom soup for 3 years and it was time to right this wrong.

It came about after reading a fabulous article about mushrooms in Vegan Food & Living Magazine.  I knew mushrooms were good and full of nutrients of course but reading the article made me run to the shops for a punnet of every type of fungi I could get my hands on.  I had planned to make a risotto but something happened in my mind and the memories of creamy mushroom soup just wouldn’t disperse.

Mushroom soup is supposed to be creamy.  I had the option of using a soya cream but why use up precious calories when you can get the same consistency using a vegetable.  What it this vegetable I hear you ask?  Cauliflower of course.  When asked what my favourite vegetable is the other day, I felt a mild sense of panic at the thought of making this decision.  If you exclude potatoes (just because they don’t count being such a staple) I would have to pick the mighty cauli. Drenched in a cheeze sauce, as a side veg with a roast, fried in a crispy breadcrumb or even stuffed into jacket potatoes (check out this recipe here).  The cauliflower is just such a glorious thing.  Stick a few florets into a soup and when you whiz it up, a produces a great creamy texture.  Omit the kale if you want the soup to have the cream colour but I think the kale adds more flavour.

INGREDIENTS:

  • 1 large leek
  • 2 tbsp vegan butter
  • 1 punnet chestnut mushrooms
  • 1 punnet shitake mushrooms
  • 1 pint water
  • 2 tbsp bouillon powder or 1 stock cube
  • 1 tsp dried chives
  • 2 tsp dried parsley
  • half a cauliflower
  • salt and pepper
  1. slice the leek and fry gently in the butter for 4-5 minutes
  2. wash and roughly chop the mushrooms and add to the pan – turn up the heat and stir fry for 4 minutes
  3. add the water, stock and dried herbs, cover and cook for 10 minutes
  4. add the cauliflower and cook for a further 20 minutes
  5. remove from the heat, allow to cool and blend the mixture
  6. add salt and pepper to taste
  7. sprinkle with fresh parsley and nigella seeds

If you love soups, why not check out our Soup Blend in the shop.  Just chuck in a few fresh ingredients to a pan with the Velocity herb and spice blend and some water and hey presto, you have a soup with less than 5 minutes pre time!

By |2018-09-07T11:38:19+00:00August 7th, 2018|Dinner, Lunches, Recipies, Savoury|0 Comments

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