Try this seasonal autumn soup with a garish garlic twist! 🧄
Nutrition:
All mushrooms are fungi that produce spores. These spores allow them to travel from one surface to another one. There are different types of mushrooms. Some of them are dangerous to eat and can release toxins called mycotoxins that cause side effects in humans. However, there are types of mushrooms such as chanterelles, porcini, champignon, ect, which are edible and very delicious. Foraging for mushrooms is an autumn activity and it is quite common in Europe. However, it is very important to be experienced in order to avoid misidentification.
On the other hand the edible mushrooms have many beneficial properties: they contain a potent antioxidant; selenium, which supports the immune system and prevents damage to tissues and cells. It is also very good for thyroid function. Therefore, it is recommended for those suffering from hypothyrodism and hyperthyrodism. They are also one of the few non-animal sources of food that contain vitamin D which is essential to maintain bone health and strong muscles. Some studies have also shown a positive association between vitamin D consumption and a lower risk of COVID-19. It is also interesting to notice that some studies have found that certain cooking methods can improve their nutritional content: microwaving or grilling for a short time increases their nutrients and vitamins.
What You Need:
Serves 3
200 g of potatoes
100 g of mushrooms
3 garlic cloves
1 glass of water
100 ml of plant-based milk
Half a white onion
2 mushroom stock cubes
3 slices of brown bread
Oregano
Olive oil
Allergens: soya, gluten
Method:
1. Skin your potatoes and chop them into small chunks
2. Boil them with one of your stock cubes until soft
3. Drain and add your plant-based milk
4. Mash until you get a thick and creamy consistency
5. Finely chop your mushrooms and garlic
6. Slice your onion into thin circles
7. Chop your bread into cubes
8. Break your other stock cube into fine pieces
9. Add your mushrooms, garlic, broken stock cubes and water into a blender
10. Blend until you get a liquid consistency
11. Add to your mashed potatoes
12. Use a one handled blender to mix everything together
13. Ass your cubed bread to a pan with your oregano and olive oil
14. Fry until crispy
15. Fry your onions on a high heat until golden brown
16. Serve your soup in a bowl and top with circled onions and croutons
Comments