Recipes

Mushroom, Nut & Roasted Garlic Soup (Vegan)Featured

Mushroom, Nut & Roasted Garlic Soup (Vegan)

Ingredients

For 4

To Serve

  • pan-fried mushrooms
  • flat leaf parsley

You will need...

  • 1 whole garlic bulb
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 350 g white mushrooms, thickly sliced
  • 1 sweet potato, peeled and chopped
  • 50 g macadamia nuts, ground
  • 60 ml chickpea flour
  • 500 ml veg stock
  • 250 ml almond milk
  • a few thyme leaves
  • salt and milled black pepper

Mushroom, Nut & Roasted Garlic Soup (Vegan) Method

  1. Preheat the oven to 190°C. Wrap the head of garlic in foil and oven roast for 20 -30 minutes or until tender.
  2. Allow to cool for 5 minutes, before squeezing out the roasted garlic cloves and mashing them using a fork. Set aside.
  3. Heat the olive oil in a pot and gently fry the onion for 5-7 minutes. Increase the heat and fry the mushrooms and sweet potato for 5 minutes.
  4. Stir in the reserved roasted garlic, crushed macadamia nuts, chickpea flour, vegetable stock, almond milk and a few thyme leaves. Season with salt and pepper.
  5. Cook for 10-12 minutes or until the sweet potatoes are tender. Allow to cool sufficiently, then transfer the mixture, in batches, to a blender and blend until smooth.
  6. Reheat in a pan and top with some extra pan-fried mushrooms and fresh parsley.
    • Share this page:

Top

My meal planner

After adding recipes to your 'Recipe Box' click here to go to your meal planner.

Occasion Recipes

Mushroom Pairings Recipes

Healthy Recipes

Follow us

Facebook  Twitter  Instagram