Vegan Mushroom Soup with a twist

On Christmas day I decided that I must have portabello mushroom soup for lunch.  I had no clue how I wanted to make it but I knew it had to be creamy and very flavourful.

I must say it turned out even better than I expected, and my special ingredient that put it all together?  Ginger!

Add to the pot:

8 chopped Portobello Mushrooms
3 cups of Almond milk
2 tablespoons of vegan butter
1 teaspoon of Pink Himalayan sea salt
1 sprig of rosemary
1/2 teaspoon of thyme
1 teaspoon of garlic powder
1/2 teaspoon of cayene pepper
Freshly diced ginger
(For thickness you can add coconut or any other flour.)
Boil, Blend, Garnish and serve



Bon Appetit!

No comments:


Related Posts Plugin for WordPress, Blogger...