This comforting mushroom soup recipe is made with crushed walnut pulp and micro coriander, a young, tinier version of coriander with a sweet citrusy aroma and distinctly peppery flavour. (You can swap for regular coriander, if that’s all you have on hand!) Serve this soup topped with a sprinkle of chilli flakes, coriander garnish, a drizzle of olive oil with a side of bread. Follow Aline on Instagram (@sincerelyaline) for more healthy recipes. Serves 4-6.
- 12 shiitake mushrooms, roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
- 2 garlic cloves, peeled then sliced
- 3 large handfuls coriander, roughly chopped, plus extra for garnish (use Common Farms micro coriander, or any coriander on hand)
- 3/4 cup walnut pulp or walnuts
- 3 tbsp olive oil, plus extra for garnish
- 1 vegetable stock cube, stirred into 8 cups boiling water
- Salt to taste
- Chilli flakes to top (optional)
To make pulp, soak walnuts in filtered water overnight. Rinse, then place in a food processor with 1⁄2 cup water, blend into a pulp, and strain. If you’d like to skip this step, you can add crushed walnuts directly to the soup but it won’t be as smooth.
- Pan-fry garlic until softened (be sure not to brown them), around 8-10minutes.
- Stir in mushrooms and a pinch of salt and cook for a few minutes until softened.
- Pour in the stock and bring to a boil. Turn down the heat and leave to simmer for around 15 to 20 minutes.
- Blitz using a hand blender until smooth, or let cool then transfer to a blender and blend. Stir in coriander and blend again. If you are using crushed walnuts, add them now and blend well. If you’re using walnut pulp, stir it into the mixture without blending.
- If you find the soup to be too thick, add 1 cup plant-based milk.
- Reheat the soup on low heat for a few minutes, adding salt to taste. Remove from heat.
- Serve topped with a drizzle of olive oil, more coriander and a sprinkle of chilli flakes.
**Tip: Serve with crusty sourdough for a warming meal.**
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