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

1 hour total: 20 minutes attended, 40 minutes unattended

Difficulty

very easy 

Yield

3600 g (servings 4 5)

Ingredients
Weight
Volume
Procedure
A
1
Pre-heat oven to 400°F / 204°C.
B
Mushrooms, sliced
500 g
2 boxes
2
Spread out in a single layer on a cookie tray or baking tray lined with non-stick cooking paper.
3
Bake for 30 minutes.
C
Water
45 g
3 tbs
4
Add to a large soup pot over medium-high heat.
D
Onions, chopped
300 g
2 large
5
Add to pot and saute for 5 minutes.
E
Cinnamon
1.3 g
½ tsp
Paprika
2.3 g
1 tsp
Coriander
3.6 g
2 tsp
6
Add to pot and stir to combine thoroughly.
7
Cook 1 minute.
F
Potato, scrubbed, cubed
800 g
4 medium (2" / 5.1 cm to 3" / 7.6 cm dia
Sweet potato, scrubbed, cubed
400 g
1 medium
Kale, chopped
180 g
3 cups / 1 large bunch
Canned beans, including liquid
400 g
1 can
Vegetable broth
800 g
3 cups
Mushrooms from B
8
Add to pot and turn heat to high.
9
Bring to boil then reduce heat to simmer for 20 minutes.
G
Almond milk, unsweetened
250 g
1 cup
Soy milk, unsweetened
250 g
1 cup
Nutritional yeast, without added folate
25 g
5 tsp
Braggs Liquid Amino Acids
15 g
1 tbs
Dill, chopped
2 g
8 sprigs
0
Add to pot and stir to combine.
-
Transfer 2 cups to a blender jug and purée for 1 minute. Return to pot and stir to combine.

Type soup

Author

Yield

g

Servings

Serving size 720900 g

Serve

Per
serve
Energy (kcal)482.5
Energy (kJ)2018.9
Protein (g)20.5
Fat (g)4.9
Carbs (g)78.9
Sugars (g)16.8
Fiber (g)15.9
Sodium (mg)847.1
Cholesterol (mg)1.9

Full details