Is there anything better than warm vegetable soup on cold winter evenings? Prepared in an ordinary pot or in a multicooker, soup is present almost every evening at our winter table. The variety of vegetables/ fresh, frozen and dried/ and spices, grains and legumes allow for many combinations and I make the most of them when preparing our food.

I started making the recipe for Mushroom Soup “Snowy Winter” a few years ago when we decided to switch to a vegan, gluten-free diet. The individual ingredients are easily available and their combination gives a wonderful taste and aroma, that’s why I often prepare it in winter – this soup is best warm. I serve it with a crunchy vegetable salad or homemade pickle – the soup has a slightly sweet taste and the acidity of the pickle provides a wonderful contrast.

Warm and warming, healthy and vegan gluten-free mushroom soup “Snowy Winter”, with a pleasant taste and aroma of mushrooms – this is a memorable taste temptation! Prepare it for dinner and surprise your loved ones with a delicious and healthy soup.

If you want the soup to have a more exotic taste, add 3g of ground allspice without adding the parsley leaves and instead of hemp milk, add macadamia nut milk.

If you like spicy food, put some of the soup in a suitable bowl and sprinkle on top with chili flakes or fresh chili pepper cut into thin circles.

One 400g portion of Mushroom soup “Snowy winter” contains 219.02 kcal, 8.24g of protein and 31.25g of carbohydrates, 6.86g of fat and 5.20g of fiber.

Mushroom soup “Snowy winter”

Course: Recipes, Soups

Количество

1600

грама

Подготовка

minutes

Готвене

minutes

Калории

876.06

ккал

Soup with mushrooms and hemp milk

Ingredients

300 g white mushrooms/ Button mushrooms/
100 g white onion
100 g carrots
10 g garlic
7 g Himalayan salt
can be replaced with any other salt
2 g ginger powder
6 g ground coriander seeds
20 g dried red pepper pieces
1000 ml filtered water
120 g organic corn vermicelli
can be replaced with other gluten-free noodles
10 g parsley leaves
hemp milk
50 g peeled hemp seed
100 ml filtered water

Cooking instructions

I wash the greens and dry them, clean the mushrooms and wash them. With a kitchen scale and a measuring cup, I weigh all the ingredients separately.
I cut the mushrooms into pieces – I cut each mushroom into 2 parts and then cut each part into pieces about 2 mm thick. I grate the carrots on a coarse grater. I cut the onion and garlic into small pieces. I chop the parsley leaves and set them aside to add at the end.
In a pot with a lid, I put the chopped mushrooms and vegetables, add the dried peppers and spices, cover with water. I put the pot on the stove and turn on the highest level of heat. After it starts to boil, I wait 10 minutes and then add the gluten-free noodles – let it boil for another 15 minutes, stirring occasionally. I turn off the stove and remove the pot from the net, leave it aside to cool for 5 minutes.
In the jug of the blender I put the peeled hemp seeds and the water, blend until a smooth homogeneous mixture is obtained.
I put the chopped parsley leaves in the pot and add the hemp milk, stirring well. When the soup has cooled completely, it can be put in the refrigerator and, if necessary, only the necessary amount can be warmed without boiling – this way it can be stored for up to 48 hours.
I put some of the warm soup into suitable bowls and serve for dinner together with chili flakes and vegetable salad.