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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.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
18
minutes
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