- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 565.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 7.2 g
- Protein: 8.9 g
Vegan "Cream" of Mushroom SoupSubmitted by: APRIL1X
IntroductionPureed cauliflower and beans provide the thick, creamy texture of a cream-based soup, also adding fiber, protein, and nutrients. WAY better than canned! Pureed cauliflower and beans provide the thick, creamy texture of a cream-based soup, also adding fiber, protein, and nutrients. WAY better than canned!
Mushrooms, fresh, 10 cup, pieces or slices
Olive oil, 2 Tbsp
Thyme, ground, 1 tsp
White Wine, 4 fl oz
Beans, great northern, 3 cup
Cauliflower, raw, 2 cup
Garlic, 6 cloves (optional: roast garlic for a softer, richer flavor)
Low Sodium Vegetable Broth, 6 cups
Salt, 1 tsp (remove)
Make your own mushroom broth with all of the left-over stems, some celery, onions, garlic, and peppercorns (simmer for a couple of hours then strain). It will give the soup even more mushroom flavor!
SparkPeople Sponsored Video
While mushrooms are cooking, boil cauliflower in enough broth to cover them. When they are soft, puree with garlic (optional: pass through a strainer to remove any left-over chunks).
Also, rinse canned beans (if using dried, you'll have to soak and cook before this step) and puree with some of the broth. Passing through a strainer will make it smoother but will remove some of the skins (along with some fiber).
Add the cauliflower and bean purees to the mushrooms and add broth until you reach your desired thickness. Either serve as is with large pieces of mushroom or puree in batches to get small mushroom pieces like in the canned soup.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL1X.