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tuscan mushroom soup recipe vegan

Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.
Prep Time 5 mins
Cook Time 18 mins
Servings 2 People

Ingredients
  

  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 1 pepper chopped into 4cm squares
  • 2 tbsp Pure Dairy Free Sunflower Spread
  • 5-6 sun dried tomatoes chopped into small chunks
  • 200 g mixed mushrooms chopped
  • 400 ml veg stock made with boiling water and 1/2 stock cube
  • 200 ml plant based cream can also use oat based creme fraiche

Herbs

  • 1 tbsp smoked paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp cornflour to thicken, optional
  • 2 bay leaves not essential but works beautifully

Instructions
 

Method:

  • Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes
  • Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes
  • Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down
  • Add the cream and stir together, taste test adding more seasoning / herbs if needed
  • Serve with a slice of crusty bread & a generous slather of vegan butter

Notes

Try adding plant based chorizo to add a real smokey flavour