Vegan Creamy Mushroom Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

600 g

Mushrooms

2 cloves

Garlic

30 mL

Extra-Virgin Olive Oil

200 g

Firm Tofu

6 g

Pink Himalayan Sea Salt

1 g

Freshly Ground Black Pepper

3 g

Fresh Parsley

as needed

Truffle Oil

35 g

Mixed Seeds

Cooking Instructions

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Step 1

Remove any dirt from the Mushrooms (600 g) and chop them up.

Step 2

In a large saucepan, heat up Extra-Virgin Olive Oil (30 mL) and saute the Garlic (2 cloves) until golden in color. Add the mushrooms, water and season with Pink Himalayan Sea Salt (6 g) and Freshly Ground Black Pepper (1 g) . Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.

Step 3

Move mushrooms and their cooking liquid into a blender. Add the Firm Tofu (200 g) , Fresh Parsley (3 g) , and Truffle Oil (as needed) . Blend until creamy.

Step 4

Serve it up with a sprinkle of Mixed Seeds (35 g) and enjoy!