Glutenfree and vegan cream of mushroom soup
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4
6 reviews
Good
Glutenfree and vegan cream of mushroom soup
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A twist on the classic French cream of mushroom soup, designed to be glutenfree and dairyfree. Equally suited for a vegan, paleo or Medical Medium diet! This recipe swaps traditional roux for potato starch (or arrowroot). The base is a velvety vegan cream, crafted from soaked cashews.
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Ingredients
- 4 to 5 cups chestnut mushrooms (450 grams)
- 1 tbsp coconut aminos
- 1½ tbsp arrowroot NO potato starch
- ¾ cup cashew nuts after measuring soaked for at least 4 hours in plenty of water (100 grams)
- sea salt to taste, Celtic variety
- NO NO cayenne pepper or paprika powder (not strict paleo)
- 1 cup broth or vegetable broth, MM healing
- extra virgin olive oil for baking
- NO NO tomato passata just leave out (not strict paleo)
- 1 cup water
- ¼ cup tomato passata
- 1½ tbsp potato starch
- 2 tablespoons kombu flakes
- 2 tablespoons mushroom powder
- 2 tsp paprika powder
- ½ to 1 teaspoon cayenne pepper or chili pepper
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp sage dried
- ¼ tsp black pepper
Instructions
- Soak the cashews in plenty of water for at least 4 hours (this is not added into the time needed).
- Cut the onion into thin half slices. Bake in the non stick pan. For Medical Medium preferably with just some drops of water.
- Add the onions to the soup pan.
- Cut the mushrooms just a little thicker than what you prefer when eating them. They will shrink a bit.
- Bake them in the non-stick pan. For Medical Medium preferably again with just some water.
- In the meantime: drain the cashew nuts. Add them to the cup of your immersion blender with two cups of water.
- Add the kombu, mushroom powder, spices and herbs. Mix several minutes into a creamy sauce.
- Add the sauce to the onions. Add the tomato passata and the broth. Turn on the heat and bring it to a soft boil.
- Put the starch (potato or arrowroot) in a small bowl. Add a few tablespoons of the soup. Mix into a thick paste. Be sure no lumbs remain.
- Add the paste to the soup. Immediately blend with the immersion blender.
- Taste. Add salt if you feel it's necessary. But for Medical Medium try to keep it low.
- Add the mushrooms to the soup. Add the liquid as well or save to use as garnish.
- Pour into two plates. Garnish with some fresh herbs. Drizzle some coconut amino's or the mushroom 'juice' on top.
Equipments used:
Nutrition Information
Show Details
Calories
461kcal
(23%)
Nutrition Facts
Serving: 2large bowls
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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