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5-Minute Healthy Vegan Creamy Raw Mushroom Soup

5-Minute Healthy Vegan Creamy Raw Mushroom Soup

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This  5-Minute Healthy Vegan Creamy Raw Mushroom Soup is made by simply throwing raw mushrooms, oat milk, and curry paste in a blender. It sounds simple, but it's so tasty.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Soup
Cuisine Mediterranean
Servings 2
Calories 90 kcal

Ingredients
  

  • 2 cups/250g of chestnut mushrooms
  • 1.2 cups/300ml of oat milk
  • 1 teaspoon of hot curry paste
  • Sea salt to taste
  • To finish:
  • 1 chili deseeded sliced
  • 1 Pinch of Garam masala
  • A drizzle of olive oil

Instructions
 

  • Wipe or brush the mushrooms to remove and debris then cut in half, then in quarters - stalks and all.
  • Put the mushrooms into a blender or a food processor and add the oat milk, curry paste, and blitz until smooth.
  • Taste and add salt if needed - but you may not need to, as the curry paste contains salt.
  • The soup will start to discolor after a short while, so serve straight away topped with the chillis sprinkle of Garam masala and a trickle or rapeseed oil if you like.

Video

Notes

The soup can be eaten hot or cold.
Store the leftovers in the fridge and consume within 1 day.

Nutrition

Serving: 1servingSugar: 1.1gFiber: 5.3gCalories: 90kcalFat: 2.9gProtein: 3.2gCarbohydrates: 3.3g
Keyword carrots, cilantrol, creamy, healthy, homemade, lunch, soup, vegan
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