Recipe: Perfect 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest

4-Mushroom soup (vegan- and paleo-friendly) #soupcontest. Explore Vegan Soups Made with Real, Nutritious Ingredients You Know and Love. Fish Amok Cambodian lemongrass curry, paleo- & vegan. Get ready for cozy Paleo soup recipes that'll have you feeling warm and fuzzy inside.

Vegan and Paleo Friendly Stay safe and healthy. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Lectin-Free Vegan Pumpkin Spice Cauliflower Rice Soup. You can have 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest

1. You need 300 g of closed cup (white) mushrooms.
2. Prepare 300 g of chestnut mushrooms.
3. You need 300 g of shiitake mushrooms.
4. You need 30 g of dried porcini mushrooms.
5. It's 2 of medium onions.
6. It's 6 cloves of garlic.
7. Prepare 1 of medium potato or 1/2 celeriac root.
8. Prepare 1 cup of walnuts (more for a creamier texture).
9. You need 1 L of - 1.5 L vegetable or chicken stock.
10. Prepare 1-2 of vegetable or chicken stock cubes, for a more intense taste.
11. Prepare 1 tbs of herbs de Provence (or more to taste).
12. It's 1 tbs of thyme (or more, to taste).
13. It's 1 bunch of fresh parsley.
14. You need to taste of Salt and pepper.
15. Prepare 1 dash of chilli (optional).

After sharing a rather not-simple vegan cheese ball last week, I wanted to follow it up with something way more simple and this delicious vegan tomato soup recipe fits the bill! This vegan cream of broccoli soup is a staple in our house. This brilliant broccoli soup tastes like it's got gobs of cream in it, but the velvety texture comes from the alchemy created between the cauliflower and the blanched almonds. Oh, the amazing results you can get in your blender!

4-Mushroom soup (vegan- and paleo-friendly) #soupcontest step by step

1. Chop white tip, chestnut and shiitake mushrooms. Soak dry porcini mushrooms in the a bowl of water and leave to sit until soft (1hr should be enough)..
2. Rough chop the onions and garlic and fry in olive oil with all the spices, until golden. Take care not to let the onion burn..
3. Add chopped mushrooms and stir fry until mushrooms have let the water out..
4. Add porcini mushrooms and their liquid. Add porcini mushrooms and their liquid, vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional)..
5. Cook for c. 15-20 min on medium heat, or until potato is soft. Let the soup simmer for another 10min to blend the tastes. Turn off the heat and let cool for 5-10 min..
6. Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley).
7. Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required..
8. Serve with parsley or shredded parmesan cheese as garnish..

I'm working towards including less dairy loaded recipes in my diet. I've collated twenty gorgeous paleo friendly soups you can cook up every day. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. I told myself I wasn't going to speak of the weather in this post since it's all I've gabbed about all week, but so help me jujubes, it's all I want to talk about. CREAMY VEGAN TOMATO SOUP (VEGAN, GLUTEN-FREE, DAIRY-FREE, PALEO-FRIENDLY) Amazing and so good.

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