High protein mushroom soup
I know it’s Spring, but sometimes you just want to chill out a bit with a warm soup, a book and some toasted bread, right? It’s currently raining in London and we’ve got lots of reading to do..so what about a hearty mushroom soup for dinner? The recipe is very simple and what you’ll need are just mushrooms, tofu, garlic and a few other ingredients. It will only take you 30 minutes to prep it and you can enjoy it both warm or cold with a slice of toasted rye bread on the side. And maybe a glass of wine, why not? Happy Saturday y’all! 🙂
Ingredients
300g chestnut mushrooms, roughly chopped
3 garlic cloves
300g silken tofu
2 cups miso stock
1/4 cup seeds mix
Fresh thyme
Black pepper
Olive oil
Salt
3 garlic cloves
300g silken tofu
2 cups miso stock
1/4 cup seeds mix
Fresh thyme
Black pepper
Olive oil
Salt
Instructions
1
Preheat the oven at 200 degrees and line down a baking tray with parchment paper
2
Place the mushrooms and garlic on the baking tray. Drizzle with olive oil and sprinkle with salt and fresh thyme. Toss to combine and bake for 20 minutes, until mushrooms have softened
3
Transfer the mushrooms in a deep pot and pour in half of the miso stock. Puree with an immersion blender. Add now the tofu and the remaining stock. Puree again until smooth and silky
4
Pour into a bowl, and season with salt, fresh thyme, black pepper, seeds mix and chopped chives
5
Drizzle with olive oil and serve immediately with a slice of toasted rye bread
Tags:featured
Cristina and Silvia
