Creamy Spiced Mushroom Soup Low Fat And Vegan Food

CREAM OF MUSHROOM SOUP (VEGAN)

Steps:

• Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
• Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
• Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
• Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).
• Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
• Divide the soup between four warm bowls. Add a sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.

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.