Ready in about: 25 minutes | Serves 4
Simple and tasty soup for every day.
Ingredients
4 oz Vegetable oil
1 Shallot onion
1 lb. Forest mushrooms
1 Garlic
½ tsp Dry Thyme
24 fl. oz Water
9 fl. oz Vegan sour cream
9 oz Celery root
1 tbsp White wine vinegar
Fresh parsley (optional)
Directions
Wash and slice the mushrooms and celery root. Peel and finely chop the onion and garlic. Fry the onions and garlic in a deep-frying pan for 2-3 minutes in vegetable oil, then add the mushrooms and celery and fry until done. Set aside a couple of mushrooms for serving.
Pour the water into the pan, put the thyme, vinegar, cube and bring to a boil. Boil for 15 minutes until celery is tender. Pour the vegan sour cream into the soup and grind to a smooth consistency.
Pour into plates, garnish with a couple of fried mushrooms and sprinkle with chopped parsley.
Nutritional info per serving:
Calories: 468. Fat: 45 g. Protein: 6 g. Carbs: 8 g.