Mushroom soup with rosemary and nutmeg in 30 minutes (fasting and vegan)
Mushroom soup in 30 minutes! A super easy recipe with rich texture and unique rosemary and nutmeg aroma. Vegan, fasting, and vegetarian.
Servings 2 portions
Calories 212kcal
Ingredients
Ingredients for vegan mushroom soup
- 250 g mushrooms
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 2 cups almond milk
- 2 Tbsp olive oil
- 2 Tbsp soy sauce or tamari
- 2 tsp corn flour
- 1 tsp rosemary finely chopped
- ½ tsp ground nutmeg
- salt and pepper
Instructions
- Clean the mushrooms with a damp towel, cut them in half and then into slices.
- Heat the olive oil in a pan, over medium to high heat, and sauté the onions with the rosemary for 2 minutes. Add the mushrooms and continue sautéing for 5 minutes. Add the garlic and continue for another 2 minutes.
- Then, deglaze with the soy sauce, stir and then add the almond milk, nutmeg, salt and pepper. Lower the temperature and simmer for 5 minutes.
- Dissolve the corn flour in half a cup of warm almond milk from the pan. Then put it back together with the mushrooms and simmer for 5 minutes or until the soup slightly starts to thicken.
- Serve it warm as a first or a main course. You can garnish with chopped parsley, freshly ground pepper or croutons. It is accompanied wonderfully with white wine.
Notes
- To make the mushroom soup more presentable, you may use very small slices of mushrooms. If the mushrooms are large, cut them first into quarters and then into slices.
- Instead of a pan, you can use a wok or a non-stick pot.
Nutrition
Calories: 212kcal | Carbohydrates: 9g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 1338mg | Potassium: 451mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 1mg