Vegan Oyster Mushroom Soup

3.0 1 rating

Prep. 15 min

Total 40 min

4 portions

Ingredients

onions halved
115 g
carrots cut into pieces
115 g
celery cut into pieces
85 g
85 g celeriac, cut into pieces
parsnip cut into pieces
60 g
garlic cloves
2
vegetable oil
30 g
water
650 g
oyster mushroom, fresh thinly sliced
450 - 500 g
bay leaf, dried
2
allspice berry
3
paprika, sweet
1 tsp
paprika, hot
½ tsp
white pepper, ground
¼ tsp
ginger, dried, ground
¼ tsp
nutmeg, ground
¼ tsp
salt to taste
1 tsp
tomato purée (concentrate)
15 g
marjoram, dried
2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 657.6 mg

Protein 5.2 g

Calories 631.5 kJ / 150.9 kcal

Fat 8.4 g

Fibre 5.8 g

Saturated Fat 1.3 g

Carbohydrates 18 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

We celebrate our UNIQUENESS 21 Recipes
Canada

You might also like...

Asian Rice and Vegetable Sauté (TM6 Metric)

45 min

Vegan bolognese

50 min

Vegan Burgers

45 min

Vegan Orange Croissants

3 h 20 min

Tomatoes stuffed with mushrooms and nuts

1 h 5 min

Scrambled Tofu

20 min

Tofu Balls

35 min

Broccoli Stem Soup with Crispy Potato Skins

45 min

Basic Soup Purée

45 min

Cashew Cheese Pasta with Broccoli

40 min

Spinach with Chickpeas (Espinacas con Garbanzos)

30 min

Creamy Vegan Broccoli and Cheese Soup

1 h 15 min