Mushroom Hazelnut Soup | Vegan Soups | Healthy lunch ideas
Mushroom Hazelnut Soup

Mushroom Hazelnut

Winter is coming and hearty soups are on the menu. Mushroom Hazelnut soup is a rich soup incorporating roasted beetroot and a really interesting new coconut water from H2 COCO that has added nutrients ( this is not a paid post, the PR sent me this product to try and I really do love it ). An easy dinner option after a long winters day. Served with a dollop of greek style coconut yoghurt and some fresh coriander.

INGREDIENTS:

300 grams Swiss brown grams mushrooms
300 grams Button mushrooms
1 small clove garlic
2 tablespoons olive oil
250 grams Beetroot
3/4 cup roasted hazel nuts (I bought pre baked roasted ones)
2 cups H2 COCO coconut water Reds +Greens (This has some interesting flavours that add to the rich taste of this soup)
1 1/2 cups veggie stock ( I used Campbells Real Stock)

TOOLS:

food processor

 

METHOD:

  1. Preheat oven to 180 degrees celsius.
  2. Clean and cut mushrooms into quarters.
  3. Peel Beetroot and cut into small cubes, smaller than the quarter mushrooms.
  4. Peel garlic and cut into about six small pieces.
  5. Put all ingredients into a big lidded plastic container, add 2 tablespoons of olive oil and shake around to lightly dress all vegetables with the oil ( alternatively you can lightly spray with olive oil)
  6. Place in a roasting pan and roast in the oven.
  7. Roast for 30-35 minutes, everything should be well roasted and a little caramelised.
  8. Soak roasted hazel nuts in water while vegetables cook.
  9. Take out of the oven and allow to slightly cool.
  10. once vegetables are cool drain hazel nuts.
  11. Add to food processor, roasted mushroom, beetroot and garlic, 2 cups H2 COCO coconut water Reds + Greens, 1 and 1/2 cups vegetable stock, drained soaked hazel nuts.
  12. Blend all ingredients into a thick rich soup.

Mushroom Hazelnut soup serves 4 for lunch or dinner and is a complete meal. Re heat soup to serve, either in the microwave or on the stove top. If using the stove top remember Mushroom Hazelnut is a thick soup so ensure the pot is a large one. These kinds of soups can bubble like lava and I have burnt myself this way, so slowly warm, don’t boil ! You may want some beautiful fresh french bread on the side but you won’t need anything else. As suggested above a sour greek style coconut yoghurt and fresh coriander are the only finishing touches needed.

 

Recipe by Catherine CarrĀ 

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