Vegan Mushroom Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 5.52 g | (6 %) | ||
| Fat | 10.74 g | (9 %) | ||
| Carbohydrates | 29.67 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.23 g | (11 %) |
| Vitamin A | 60.6 mg | (7,575 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 4.15 mg | (35 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 42.04 μg | (14 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 23.3 mg | (25 %) | ||
| Potassium | 860.96 mg | (22 %) | ||
| Calcium | 60.6 mg | (6 %) | ||
| Magnesium | 28.31 mg | (9 %) | ||
| Iron | 1.65 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 1.03 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 onion
- 200 grams starchy potatoes
- 250 grams mixed Mushrooms (such as porcini, oyster mushrooms)
- 2 Tbsps Margarine
- 100 milliliters light white wine (vegan)
- 600 milliliters Vegetable broth (vegan)
- 1 blue potato
- Vegetable fat (for frying)
- salt
- 1 handful Chervil
- 200 milliliters whippable Soy cream
- ½ lemon (juiced)
- freshly ground peppers
- sugar
- Nutmeg
Preparation steps
Peel the onion and chop finely. Peel the starchy potatoes and dice finely. Clean the mushrooms and chop. Sauté the onion in the melted margarine in a large saucepan. Add diced potatoes and mushrooms and sauté briefly. Deglaze with wine, pour in broth and cook until the vegetables are very soft, about 20 minutes.
Meanwhile, peel the blue potato and slice into very thin slices. Pat dry and fry in hot vegetable fat. Drain on paper towels and season with a little salt.
Rinse the parsley and shake dry. Stir half of the soy cream into the soup, then remove about 1/3 of the soup from the saucepan and place in another pot. Add chervil and puree. Puree remaining soup finely. Strain each portion of soup separately through a fine sieve into a new pot. If necessary add more broth to thin. Season each with lemon juice, salt, pepper, sugar and nutmeg. Beat the rest of the soy cream until stiff. Fold 2/3 into the light soup and 1/3 into the green soup. Ladle together in deep plates and serve with the blue potato chips.
