Fully vegan, high in protein and super creamy, this mushroom soup will warm you up on these cold winter nights!
Total Time
30min
4.7
3 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
6
cups
Mushrooms
•
2
cloves
Garlic
•
2
Tbsp
Extra-Virgin Olive Oil
•
7
oz
Firm Tofu
•
1
tsp
Pink Himalayan Sea Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
1
Tbsp
Fresh Parsley
•
as needed
Truffle Oil
•
1/4
cup
Mixed Seeds
Cooking Instructions
1.
Remove any dirt from the Mushrooms (6 cups) and chop them up.
2.
In a large saucepan, heat up Extra-Virgin Olive Oil (2 Tbsp) and saute the Garlic (2 cloves) until golden in color. Add the mushrooms, water and season with Pink Himalayan Sea Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.
3.
Move mushrooms and their cooking liquid into a blender. Add the Firm Tofu (7 oz), Fresh Parsley (1 Tbsp), and Truffle Oil (as needed). Blend until creamy.
4.
Serve it up with a sprinkle of Mixed Seeds (1/4 cup) and enjoy!
Nutrition Per Serving
CALORIES
186
FAT
13.6 g
PROTEIN
10.5 g
CARBS
9.2 g
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