Creamy champignon soup (gluten free, vegan)

Ingredients:

  • 15g extra virgin coconut oil
  • 10 extra virgin olive oil
  • 80g rice (ground)
  • 750g champignons
  • 2 tsp vegetable stock paste*
  • 1/2 tsp iodine free salt
  • 1/3 – 1/2  tsp black pepper
  • 400g full fat coconut milk (or other plant milk)
  • 350g filtered water
  • parsley to garnish

*Vegetable stock paste usually make  simmering on a small heat vegetables with bay leaf and allspice. 2 carrots, 2 parsnips, apiece of celery root, 10 champignons, 2 celery stalks, 1 big onion, 100g leek few garlic cloves and 1 tbsp powdered dried mushrooms. Finally i blend it with addition of  60g iodine free salt, 1/3 tsp ground black pepper and a bunch of parsley. I close a paste in small jars and store in the fridge.

If you don’t have vegetable stock paste you may use “homemade vegeta” ( 50g dried soup greens, 1 tbsp cooking salt, 1 tsp black peppercorns, 1 tbsp dried garlic, 1 tbsp dried sweet red pepper, 1/2 tsp curcuma)


Instructions:

  1. Put rice in a cooking blender ang grind. Add oils and set simmering for 3 minutes without measuring cup.
  2. Clean an cut big champignons in quarters and small in halfs. Add to a blender and continue simmering for 4 minutes.
  3. Add liquids, stock paste and pepper and cook for 10 minutes.
  4. At the end add coconut milk and salt and mix with high speed untill smooth. If you prefer bigger parts of mushrooms reduce the speed to 3/10. Scale up the speed gradually not to let the soup spurt.
  5. Serve hot garnished with parsley. You may add other sprouts or leaves you like.

Enjoy your meal!


 

 

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