Vegan Cream of Mushroom Soup
Ingredients:
32 oz.* carton of Veg Stock
2 c water* (add as needed to get the preferred thickness)
14 oz bag frozen cauliflower or one small head of fresh cauliflower florets
1c diced celery
1tsp minced garlic
1/2 diced onion
2 peeled potatoes diced
1 veg bouillon cube
10-12 large mushrooms chopped up
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2 cups fresh chopped spinach
1 T Corn starch of flour of your choice
1/2 cup non dairy unsweetened milk
Put all top ingredients in large saucepan and bring to a boil, light boil for about 15 min until all is tender, then puree w stick blender in the pot, (chunks left behind are recommended), Add the chopped spinach. Mix the corn starch or flour dissolved in the almond milk, add slowly until desired thickness. I usually simmer this over low heat for about 10 more minutes stirring occasionally. S&P to taste. . This makes 4 servings approx 155 calories ea.
* If you are looking for more of a "condensed cream of mushroom soup" to use in recipes like green bean casserole, use 1/2 of the liquid and a touch more flour or corn starch to thicken.
Ingredients:
32 oz.* carton of Veg Stock
2 c water* (add as needed to get the preferred thickness)
14 oz bag frozen cauliflower or one small head of fresh cauliflower florets
1c diced celery
1tsp minced garlic
1/2 diced onion
2 peeled potatoes diced
1 veg bouillon cube
10-12 large mushrooms chopped up
-----------------------------------------
2 cups fresh chopped spinach
1 T Corn starch of flour of your choice
1/2 cup non dairy unsweetened milk
Put all top ingredients in large saucepan and bring to a boil, light boil for about 15 min until all is tender, then puree w stick blender in the pot, (chunks left behind are recommended), Add the chopped spinach. Mix the corn starch or flour dissolved in the almond milk, add slowly until desired thickness. I usually simmer this over low heat for about 10 more minutes stirring occasionally. S&P to taste. . This makes 4 servings approx 155 calories ea.
* If you are looking for more of a "condensed cream of mushroom soup" to use in recipes like green bean casserole, use 1/2 of the liquid and a touch more flour or corn starch to thicken.
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