Those very cold days have started, for me since the middle of October of course, because I can’t stand the cold at all.  When you come home from work all you want to eat is something quick that will warm you up.

Soup is an ideal for warm you up. But for quick?

Yes! This is an incredibly quick, gluten-free, low-fat, vegan recipe. This is the tastiest soup I’ve ever eaten with all the above features!!!

The original recipe was given to me by my favorite dietician and a good friend too, Alexandra Koulouri! Of course, I made a couple of modifications.


Yields4 ServingsDifficultyBeginner

Prep Time4 minsCook Time8 minsTotal Time12 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 500 g fresh mushrooms cut into very thin slices
 1 finely chopped onion
 2 spring onions, chopped (optional)
 1 leek, chopped (optional)
 ½ cup cup parsley, chopped
 ¼ cup white wine
 2 tbsp extra virgin olive oil
 salt
 freshly ground pepper (green if you have or assorted peppers mixed together)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Heat the oil in a deep pot and sauté the onions, spring onions, leek and mushrooms until soft.

2

Pour the wine and add half the amount of parsley, the salt, the pepper and as much water as you think your soup needs.

3

Boil on low heat until the mushrooms are done. Approximately 8 minutes.

4

We take half the amount of the soup and grind it in the blender for more velvety result. You can also use a stick blender to the pot but you must be careful not to blend it all, so to leave some slices of mushroom for decoration.

5

Put it back in the pot adding the rest of the parsley. If you want you can add all parsley from the beginning.

6

If necessary, add hot water until our soup reaches the desired density and let it boil.

7

Serve it warm.

Ingredients

 500 g fresh mushrooms cut into very thin slices
 1 finely chopped onion
 2 spring onions, chopped (optional)
 1 leek, chopped (optional)
 ½ cup cup parsley, chopped
 ¼ cup white wine
 2 tbsp extra virgin olive oil
 salt
 freshly ground pepper (green if you have or assorted peppers mixed together)

Directions

1

Heat the oil in a deep pot and sauté the onions, spring onions, leek and mushrooms until soft.

2

Pour the wine and add half the amount of parsley, the salt, the pepper and as much water as you think your soup needs.

3

Boil on low heat until the mushrooms are done. Approximately 8 minutes.

4

We take half the amount of the soup and grind it in the blender for more velvety result. You can also use a stick blender to the pot but you must be careful not to blend it all, so to leave some slices of mushroom for decoration.

5

Put it back in the pot adding the rest of the parsley. If you want you can add all parsley from the beginning.

6

If necessary, add hot water until our soup reaches the desired density and let it boil.

7

Serve it warm.

Vegan Gluten Free Mushroom Soup
  • I prefer  fresh mushrooms because they taste much better. But if you don’t have fresh ones, use frozen or canned ones. It will be also good.
  • If you are not a vegetarian, add a couple of spoonful of strained Greek yogurt to your plate. It will become more velvety and also you won’t burn your tongue, like me who didn’t have the patience to wait for it to cool down a bit.
  • This recipe is also perfect for 1st course.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
12
(Visited 1,085 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *