300 - 500 g mushrooms (wiped)
2 finely chopped shallots or 1 small onion
30 g ground hazelnuts or cob nuts
500 ml vegetable stock
100 ml almond milk
5 tbs vegan cream
a few flat leaves of parsely
20 g vegan margerine plus 1 knob
a few drops of balsamic vinegar
1 pinch of nutmeg
salt and freshly ground pepper
Gently fry the shallots in the vegan butter, add the chopped mushrooms. Continue to
cook over a medium heat for a few minutes.
Add the stock, milk, hazelnuts and parsely leaves. Cover and gently simmer for 15 mins.
Remove some of the stock.
Blend in a FP. Add cream and a knob of vegan margerine, a few drops of balsamic vinegar.
Adjust seasoning to taste. If the soup is too thick add extra stock.
Serve with a drizzle of hazelnut oil (optional) and warm toasted wholemeal pitta bread.
2 finely chopped shallots or 1 small onion
30 g ground hazelnuts or cob nuts
500 ml vegetable stock
100 ml almond milk
5 tbs vegan cream
a few flat leaves of parsely
20 g vegan margerine plus 1 knob
a few drops of balsamic vinegar
1 pinch of nutmeg
salt and freshly ground pepper
Gently fry the shallots in the vegan butter, add the chopped mushrooms. Continue to
cook over a medium heat for a few minutes.
Add the stock, milk, hazelnuts and parsely leaves. Cover and gently simmer for 15 mins.
Remove some of the stock.
Blend in a FP. Add cream and a knob of vegan margerine, a few drops of balsamic vinegar.
Adjust seasoning to taste. If the soup is too thick add extra stock.
Serve with a drizzle of hazelnut oil (optional) and warm toasted wholemeal pitta bread.
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