A light soup is a welcome meal even in the warmer weather. I’m not talking about heavy stews with tons of ingredients, served thick enough to keep upright the proverbial spoon, but something much thinner, gentler on the pallet. Something suiting a lazy afternoon in the sunshine. There are probably a whole host of soups that would rise to the occasion, but I have settled upon a very simple mushroom one. It is both light and creamy, with a subtle flavour that doesn’t leave an aftertaste, making it not only ideal as a light lunch, but also as a starter to something more robust.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I’ve used gram flour as a thickener in order to keep the recipe gluten free, which also serves to add a tiny amount of colour to the dish. If you have no gluten issues use whatever flour you have at hand. I have also chosen the most basic closed-cup mushrooms that you get in packs at the supermarket for this recipe. If you have a taste for something more exotic, then by all means experiment. Remember that different mushroom will affect the colour and flavour of the final soup. Flat or field mushrooms that are much darker in colour will show up as such in your finished dish. Oyster or shitake might be an exciting alternative. Just remember to cut your mushrooms up small, so that you or your guests are not chewing on big chunks.
Prep time: 10 minutes. Cooking time: 15-20 minutes.
- 40g vegan butter
3 cloves garlic, finely chopped or crushed
250g closed cup mushrooms, finely diced
2 tbsp gram (chickpea) flour. You can put in a little more if you prefer a thicker soup.
2 tbsp nutritional yeast
1 litre hot vegetable stock, using two stock cubes (make sure they’re gluten free)
150ml vegan cream
Salt and pepper to taste
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
First melt the butter in a medium-sized saucepan. Add the garlic and fry for 2 minutes, then put in the mushrooms and fry, stirring often, for a further 5-7 minutes, until they are soft and coloured, but not burnt.
Add the flour and nutritional yeast and mix well, then add the vegetable stock, a little at a time, stirring constantly with a whisk to prevent lumps from forming. Once you have used all the stock, bring it to the boil and simmer gently for about 10 minutes, stirring from time to time.
After 10 minutes, turn down the heat and stir in the cream. Heat the soup back through to just about boiling point, but do not boil as the cream will split.
Season with salt and pepper to taste and serve immediately with your favourite crusty bread.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…