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.
- 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
- slice the leek and fry gently in the butter for 4-5 minutes
- wash and roughly chop the mushrooms and add to the pan – turn up the heat and stir fry for 4 minutes
- add the water, stock and dried herbs, cover and cook for 10 minutes
- add the cauliflower and cook for a further 20 minutes
- remove from the heat, allow to cool and blend the mixture
- add salt and pepper to taste
- 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!