SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Vegan "Cream" of Mushroom Soup calories by ingredient
Report Inappropriate Recipe

Vegan "Cream" of Mushroom Soup

Submitted by: APRIL1X

Introduction

Pureed 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!
Number of Servings: 8

Ingredients

    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)

Tips

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!


Directions

Saute mushrooms in olive oil with thyme and salt until they release liquid and begin to dry out again (getting a little brown and sticking to the pan). Add white wine to deglaze (get up all the sticky bits from the bottom).

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.






Great Stories from around the Web


Rate This Recipe