Vegan Mushroom Veloute [Oil Free]
User Reviews
5
Vegan Mushroom Veloute [Oil Free]
Description
The Vegan Mushroom Veloute uses roughly chopped cremini mushrooms sautéed with finely chopped garlic and dried thyme, cooked in a bit of water to keep it free of oil. After reduction, vegetable broth combined with white miso paste and fresh lemon juice is added and gently boiled. The soup is then blended smooth with unsweetened soy milk to create a velvety texture without any dairy or fats. The miso contributes umami and saltiness, complemented by the brightness of lemon juice. This technique yields a delicate yet full-flavored soup.
Serving this veloute warm alongside slices of crusty bread complements its silky texture and mild mushroom flavor. It works well as a light meal or appetizer, especially where a dairy-free, vegan option is desired.
Do not salt immediately; after blending, taste first as the broth and miso bring intrinsic saltiness. Use low sodium broth or dilute regular broth with water to control salt level. When pureeing hot soup in a blender, take care to avoid spills by working in batches and not overfilling. Store leftovers refrigerated up to 4 days or freeze for up to 3 months.
Ingredients
- 1 lb cremini mushrooms roughly chopped, or baby Bella mushrooms
- 3 cloves garlic peeled & finely chopped
- ¼ teaspoon thyme dried
- 3 cups vegetable broth low sodium
- 1 tablespoon White miso paste
- 3 tablespoon lemon juice approx 1 medium lemon
- 1 cup soy milk or plant milk of choice, unsweetened
- salt to taste
- black pepper to taste
Instructions
- In a medium pot, or deep skillet, add the mushrooms, garlic, thyme and a couple drops of water to prevent sticking. Sauté until the mushrooms are reduced, approx. 4 minutes.
- Add the broth, miso paste and lemon juice and bring to a low boil, cooking for about 5 minutes. Turn off the heat, add the milk, and then use an immersion blender to puree your soup OR transfer to a blender. Taste and add salt and pepper, only if needed, and serve with crusty bread.
Notes
- Salt only after blending to avoid over-seasoning, as miso paste and broth add saltiness.
- Use low sodium vegetable broth or dilute regular broth with water for better salt control.
- If you lack an immersion blender, transfer soup carefully to a blender in small batches to puree; caution required with hot liquids.
- Leftovers keep refrigerated for up to 4 days or may be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84cal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 484mg | 20% |
| Potassium | 836mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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