Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.

Course Dinner, Lunch

Cuisine International, Italian-Inspired

Keyword Plant-Based Tuscan Mushroom Soup, Vegan Mushroom Soup

Prep Time 5

Cook Time 18

Total Time 23

Servings people

Author Lucy

Ingredients

4 cloves garlic minced
1 white onion finely diced
1 orange pepper chopped into large bite size pieces
2 tbsp Pure Dairy Free Sunflower Spread
5-6 sun dried tomatoes chopped into small chunks
200 g mixed mushrooms chopped
400 ml veg stock made with boiling water and 1/2 stock cube
200 ml plant based cream can also use oat based creme fraiche

Herbs

1 tbsp smoked paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
Large pinch salt and pepper
1 tbsp corn flour to thicken (optional)

Instructions

Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes.
Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes.
Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down.
Add the cream and stir together, taste test adding more seasoning / herbs if needed.
Serve with a slice of crusty bread & a generous slather of vegan butter.