Vegan Mushroom, Nut and Roasted Garlic Soup is intensely flavoured, incredibly creamy and the perfect comfort food hit on a cold, rainy weekend. Total bonus that it’s a bowl full of good health, too! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #soup #vegan #roastedgarlic

 

 

Mushroom, Nut and Roasted Garlic Soup (Vegan)

Serves 4

 

1 whole garlic bulb

30ml olive oil

1 onion, finely chopped

350g white mushrooms, thickly sliced

1 sweet potato, peeled and chopped

50g macadamia nuts, ground

60ml chickpea flour

500ml veg stock

250ml almond milk

a few thyme leaves

salt and milled black pepper

TO SERVE

pan-fried mushrooms

flat-leaf parsley

 

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. Allow to cool for 5 minutes before squeezing out the roasted garlic cloves and mashing them with a fork. Set aside.

2 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. Stir in the reserved roasted garlic, ground macadamia nuts, chickpea flour, vegetable stock, almond milk and a few thyme leaves. Season with salt and pepper. Cook for 10-12 minutes, or until the sweet potato is tender.

3 Allow to cool sufficiently, then transfer the mixture, in batches, to a blender and blend until smooth. Reheat in a pan and top with some extra pan-fried mushrooms and fresh parsley.