I could not come up with a great name for this soup so any ideas are welcome.
I used every leftover I had in the fridge before I have to throw them out, because wasting is something I really hate. I prayed that something really nice turns out of it, and it did, luckily. If you love cream of mushroom and cream of celery soups (cream of any vegetable, really), this velvety soup will win you over. Also note that unlike most creamy vegan soups, this one gets its smoothness from nut butter rather than plant milk.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200 g oyster and portobello mushrooms
- 5 branches celery
- 1 L veggie stock
- 3 branches fresh parsley
- 1 medium onion, diced
- 1 tbsp peanut butter
- 1 tbsp chili paste
- to taste salt, pepper
- 2 tbsp olive oil
- 2 handful white beans
- 200 g oyster and portobello mushrooms
- 5 branches celery
- 1 L veggie stock
- 3 branches fresh parsley
- 1 medium onion, diced
- 1 tbsp peanut butter
- 1 tbsp chili paste
- to taste salt, pepper
- 2 tbsp olive oil
- 2 handful white beans
Directions
1. Heat up the oil in a large pot over medium heat, add the sliced onion, mushrooms and celery and sauté for a few minutes until fragrant.
2. Then add veggie stock, white beans and parsley and bring it to a boil, then reduce the heat and let it simmer until the celery becomes tender.
3. Add peanut butter and chili paste to the soup after you reduce the heat and cook together.
4. Once the celery is soft enough, turn off the heat and use a hand blender to puree the soup.
5. Serve with vegan sour cream.
To make it more thick and filling you can add potatoes when you add the mushrooms and celery to the pot as their taste is quite neutral.
Vegan Tomato Soup With Roasted Veggies & Chickpeas
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
