A wonderful friend bought me the Deliciously Ella Plant-Based Cookbook for my birthday, which I was over the moon with. As an anniversary surprise, Mr P cooked a completely vegan 3-course meal using recipes from this book. For the starter he made the Creamy Mushroom Soup and it has been a firm favourite in our house ever since. We probably eat this soup at least once a week because we all love it so much and it is pretty straight forward and cost-effective to make. We always get in a lovely loaf of bread to eat with it, like the Ancient Grains loaf shown in the picture above, which compliments it perfectly.
Ella, of Deliciously Ella, is shown making this recipe on The Happy Pear YouTube channel https://www.youtube.com/watch?v=81wv69mylnA&t=264s if you want to watch how she makes this soup with them.
The recipe below is how we make it when using her cookbook.
1 large onion, chopped
2 garlic cloves, chopped
800g chestnut mushrooms, roughly chopped
1 tablespoon dried thyme
1 tablespoon vegetable bouillon powder
2 tablespoons pure coconut yoghurt, plus extra to garnish
Salt and pepper
- Add a drizzle of olive oil, the onion, garlic and a pinch of salt to a pan over a medium heat. Cook until soft, about 5-10 minutes.
- Add the mushrooms, thyme and some pepper, cover the pan and leave for 10 minutes, giving them a stir every now and again. Once the mushrooms are soft, add 1 litre of water and the bouillon powder, stirring together. Bring to the boil before reducing the heat and leaving to simmer for 20-25 minutes.
- Remove the pan from the heat when the mushrooms are soft and add the yoghurt. Blend together until smooth and stir in a little extra yoghurt to garnish before serving.
I advise anyone interested in a plant-based diet to get the Deliciously Ella Plant-Based Cookbook if you haven’t already got it. It contains so many inspiring recipes and makes vegan cooking even more enjoyable and incredibly tasty.
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Thank you for reading.
Mrs P x x x