Soulfully Vegan

Vegan High-Protein Mushroom Soup

Ingredients:
1 tb olive oil
3 small onions, chopped
600 g mushrooms, quartered
3 tsp dried thyme
1 ½ cup vegan commandaria ( sweet red wine)
3 cups cold water (more or less according to the moisture of your tofu)
500 g fresh tofu
2 vegetable stock cubes, crumbled
1 22g sachet miso paste
1 tb light soy sauce
1 tsp garlic powder
½ tsp pepper


Instructions:
1. Heat oil in a large pot.
2. Add onions and cook until translucent. If necessary, add a few tablespoons of water.
3. Add mushrooms and thyme and cook for a few minutes.
4. Add wine and simmer for about 10 minutes. Transfer to a blender.
5. Add the rest of the ingredients to the blender and blend until smooth. If your blender’s jar is too small, add only one cup of the water to the blender and the rest to the pot.
6. Transfer back to the pot to heat up.
7. Serve warm.


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