Creamy Spiced Mushroom Soup Low Fat And Vegan Recipes

VEGAN MUSHROOM SOUP

Steps:

• In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
• Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
• Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
• and stir in the parsley. Season with salt and pepper.
• Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
• Serves 4 - 6
• Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.

CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)

Steps:

• Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
• Add the garam masala and ground cilantro and stir into the onions.
• Add the potato and carrots and just allow to heat through for 1 minute.
• Add the mushrooms and the vegetable stock and bring to the boil.
• Reduce the heat, cover and cook for 30 minutes.
• Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
• Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.