These Mushroom Soup is easy to make (without cream), vegan (and vegetarian) soup topped with a quick vegan puff pastry(optional).
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HOW TO MAKE MUSHROOM SOUP
- Finely dice potato, mushroom, carrots, onion and celery (equal proportions).
- Sautee vegetables for 3-5 minutes.
- Add vegetable stock and cook over a medium heat for 10 minutes.
- Roll out the puff pastry.
- Brush with vegan egg wash (vegan wash recipe could be found in these post).
- Fit the puff pastry over the soup bowl.
- Place the soup bowl in the oven.
- Bake 365F 15-20 minutes (puff pastry should rise and become golden).
HOW TO MAKE QUICK PUFF PASTRY
1.Combine all the ingredients together.
2.Pull the dough together and roll it out.
3. Fold it together ( double turn). Roll it out second time.
4. Fold the top third over the bottom third. Roll it out third time.
5. Fold the bottom over the top (it should look like a book about to open).
Other recipes to try:
Mushroom Soup
These Mushroom Soup is easy to make, without cream, vegan (and vegetarian) and topped with quick vegan puff pastry(optional).
Ingredients
- 1 cup mushrooms
- 1/4 cup onion
- 1/4 cup carrots
- 1/4 cup celery
- 1/4 cup potatoes
- 500 ml vegetable stock
Quick Puff Pastry
- 250 g vegan butter (chilled and diced)
- 250 g flour
- 1 tsp salt
- 125 ml chilled water
Instructions
- Finely dice potato, mushroom, carrots, onion and celery (equal proportions).
- Sautee vegetables for 3-5 minutes.Add vegetable stock and cook over a medium heat for 10 minutes.
- Roll out the puff pastry. Brush with vegan egg wash.
- Fit the puff pastry over the soup bowl.
- Place the soup bowl in the oven. Bake 365F 15-20 minutes (puff pastry should rise and become golden).
Nutrition
Calories: 515kcalCarbohydrates: 109gProtein: 15gFat: 1gSaturated Fat: 1gSodium: 2191mgPotassium: 510mgFiber: 5gSugar: 5gVitamin A: 3263IUVitamin C: 9mgCalcium: 39mgIron: 6mg
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