Looking for an easy and oh so yummie lunch? Look no further!
This autumn soup with soy-glazed chestnut mushrooms is a great way to use up veggies, while providing you with this warm, cosy fall feeling!
For 2 (generous) portions of soup you'll need:
1 large sweet potato 1 large carrot (or half a donkey carrot) 2 cloves of garlic 1 medium sized onion 1 large tomato Bottom stalk of 1 broccoli 300-400ml hot water 150ml plant milk (I used oat) 1/2 teaspoon ginger powder 1/2 teaspoon (smoked) paprika 1/2 teaspoon ground cumin 1/2 teaspoon thyme 1/2 teaspoon rosemary Salt and pepper to taste
For the glazed mushrooms, you'll need:
200g chestnut mushrooms 1 tablespoon soy sauce 1 tablespoon liquid smoke 1/2 tablespoon vegetable oil 1/2 tablespoon balsamic vinegar 1 teaspoon ginger powder 1/2 tablespoon vegan honey or agave syrup
Peel and roughly chop the sweet potato, onion and garlic. Add to a large pot. Chop the carrot, tomato and broccoli stalk into cubes as well and add (no need for peeling on these!).
Add the hot water as well as all the herbs and spices, and bring to a boil. Let it bubble on medium heat until the sweet potato and carrot cubes are soft - about 15 to 20 min.
In the meantime, add all ingredients apart from the mushrooms to a bowl and whisk until combined. Quarter the mushrooms and add to the marinate. Heat up a non-stick pan and add the mushrooms with marinade. Cook on medium heat for 5 min. until the marinade becomes sticky around the mushrooms.
Take the soup off the heat and add the plant milk before blending. Top with some of the mushrooms and mixed seeds.
The soup will keep in the fridge for 2 days, or frozen for 3 months.
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