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...

Nourish Bowl (Diabetes)

55 min

Vegetable Stock Paste (Vegan)

40 min

Ratatouille Galette

1 h 30 min

Thai Green Curry and Lemongrass Rice

1 h 15 min

Black-eyed Bean Stew with Vegetables

2 h 10 min

Soy goulash with dumplings

1 h 25 min

Spinach and tomato quiche

1 h 45 min

Creamy Tagliatelle with Squash, Scamorza and Pecorino

45 min

Mushroom Taco Filling

35 min

Tuscan White Bean Stew

1 h

Marinaded Tofu with a Tomato and Aubergine Sauce

50 min

Tomato Soup with Burrata

35 min