It’s been a very busy weekend as I was demonstrating ‘Vegan Christmas’ at Foodies Festival in London and I came back to a fridge that was almost empty.
I needed something comforting, filling and hot with what little I had left in the cupboard, so I whipped up this substantial soup. I love how mushroom soup is naturally creamy without having to add any dairy-counterparts; it’s a vegan’s dream!
The earthy flavour of mushrooms are sweetened with woody rosemary, whilst a handful of fresh parsley added at the end delivers on freshness. Add fusilli or any type of pasta you have in the cupboard to make a meal of this soup.
1 tbsp olive oil
1 onion, chopped roughly
3 cloves of garlic, crushed
200g white mushrooms, sliced roughly
100g chestnut mushrooms, sliced roughly
1 litre of vegetable stock
1 tbsp chopped rosemary
50g dried fusilli pasta (egg-free)
Handful of flat-leaf parsley, chopped
Salt and pepper to taste
1. In a large pan, heat the olive oil and onions over a medium heat for 2-3 minutes until the onions are softened but not browned. Add the garlic and mushrooms and cook down for 2-3 minutes until the mushrooms have softened, reduce the heat to low and cook for a further 10 minutes.
2. Spoon the mushroom mixture into a high- powered blender and pour in half of the vegetable stock. Blend on high until silky smooth.
3. Pour back into the pan and add the remaining half of the stock, rosemary and fusilli. Cook over a high heat for 10 minutes until the pasta is al dente. Stir through the parsley and season to taste with salt and pepper.