Vegetarian Mushroom Soup

Course: Appetizers, Lunch, Soups

Cuisine: Vegetarian

Diet: Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 292kcal

1 small onion
1 clove garlic
1 tbsp olive oil
11 oz (300 g) mushrooms (roughly chopped)
1.5 cups (350 ml) vegetable broth
¾ cup (180 g) low fat Greek Yogurt
Salt and pepper to taste
1 tbsp parsley, fresh (or try something new: coriander, thyme, rosemary, garlic and ginger all pair
well)
1.5 tbsp nutritional yeast
2 tbsp pumpkin seeds

Get Recipe Ingredients

Dice then fry the onion in a pot with oil on a low heat until it starts to turn clear, roughly 3-5 minutes.
Slice the garlic and add them to the pot just a minute after the onions.
In the meantime wash and pat dry the mushrooms (or spin in a salad spinner).
Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.
Add the broth to the pot.
Cook until mushrooms are soft, around 10 minutes.
To make a smooth soup you can use a hand blender here. Give it a blitz inside the pot.
Add salt and pepper, nutritional yeast and any optional herbs.
Add yogurt and take off heat. Stir well. Top with pumpkin seeds, herbs and a small dollop of yogurt.
Serve with wholemeal bread if wanted.
That’s it, woohooo!