Recipe No 708 soup Original 2018 Adapted 2018

Mushroom and potatoes soup

This recipe was inspired by Plant Based Cooking Show. We’ve adapted it to make it scaleable as well as added beans and sweet potato.
Time

Prep:

Total:

Difficulty
very easy
Yield
4–5 serves • 3600 g
Metric Imperial

Processes

  • —
  1. 01
    Pre-heat oven to 400°F / 200°C.

  • Mushrooms, sliced (2 boxes)
    500 g
  1. 02
    Spread out in a single layer on a cookie tray or baking tray lined with non-stick cooking paper.
  2. 03
    Bake for .

  • Water (3 tbsp)
    45 g
  1. 04
    Add to a large soup pot over medium-high heat.

  • Onions, chopped (2 large)
    300 g
  1. 05
    Add to pot and saute for .

  • Cinnamon (½ tsp)
    1.3 g
  • Paprika (1 tsp)
    2.3 g
  • Coriander (2 tsp)
    3.6 g
  1. 06
    Add to pot and stir to combine thoroughly.
  2. 07
    Cook .

  • Potato, scrubbed, cubed (4 medium (2¼" / 5.7 cm to 3¼" / 8.3 cm dia)
    800 g
  • Sweet potato, scrubbed, cubed (1 medium)
    400 g
  • Kale, chopped (3 cups / 1 large bunch)
    180 g
  • Canned beans, including liquid (1 can)
    400 g
  • Vegetable broth (3 cups)
    800 g
  • Mushrooms from
  1. 08
    Add to pot and turn heat to high.
  2. 09
    Bring to boil then reduce heat to simmer for .

  • Almond milk, unsweetened (1 cup)
    250 g
  • Soy milk, unsweetened (1 cup)
    250 g
  • Nutritional yeast, without added folate (5 tsp)
    25 g
  • Braggs Liquid Amino Acids (1 tbsp)
    15 g
  • Dill, chopped (8 sprigs)
    2 g
  1. 10
    Add to pot and stir to combine.
  2. 11
    Transfer 2 cups to a blender jug and purée for . Return to pot and stir to combine.

Categorisation

Category
soup
Meal
dinner lunch
Diet
plant-based vegan
Tags
mushroom plant-based potato soup vegan