Creamy mushroom and hazelnut soup
It is no understatement to say that roasted hazelnuts take the flavors in a lot of recipes to the next level. Even savory ones. This vegan creamy mushroom and hazelnut soup combines their amazing taste in a comforting, warm bowl. Perfect for those cold days!
Servings 4 people
Ingredients
- 500 g mixed mushrooms *
- 200 g chestnuts already with removed skin, steamed or roasted
- 1/3 Cup (80g) hazelnuts
- 4 garlic cloves
- 1 medium yellow onion
- 400 g block of silken tofu
- 2 Tsp dried oregano
- 1 Tsp dried thyme
- 3/4 Tsp dried rosemary
- 1/3 Tsp cinnnamon (optional but recommended)
- 1-2 Tbsp white wine vinegar
- 800 ml vegetable broth
- salt and pepper
- sprouts, parsley, extra hazelnuts, sautéed mushrooms, drizzle of olive oil to garnish (optional)
Instructions
- Start by prehetaing the oven to 200C. Line a baking tray with some parchment paper and layer the hazelnuts onto the tray. Roast for 10-15 minutes until golden and the skins start to peel off. Let cool completely, then remove as much skin as possible. An easy and efficient way to do this is by rubbing the nuts together between a kitchen towel.
- Next add the onion and minced garlic into a large pot and sautee for a few minutes until they start to get slightly brown in color. Add the mushrooms, chesnuts, peeled hazelnuts and dried herbs and cook for a few more minutes befor adding the vegetable broth.
- Cover the put, reduce the heat and let simmer for 15-20 minutes. Once ready cooked, stir through the silken Tofu, vinegar, a good amount of fresh black pepper and blend in batches.
- Season with salt to taste, then divide the soup between bowls and garnish wit the toppings you like. The soup keeps in the fridge stored in an airtight container for up to two days. You can also freeze the soup in an airtight container for up to 2 months. Enjoy!
Notes
*I used half brown button-half oyster mushrooms, but the more varieties you can get, the better!