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Mushroom and Almond Soup


  • Serves 4
  • Ingredients:
  • •2 tbsp of olive oil
  • •500g of brown mushrooms
  • •1 clove of garlic
  • •1 cup (250ml) of vegan white wine
  • •2 cups (500ml) of veggie broth
  • •3 tbsp of almond butter
  • •2 tbsp of dry thyme
  • •salt to taste
  • •cayenne pepper to taste


  1. Heat up the olive oil in a soup pot.
  2. Chop up the mushrooms and sautée in the oil until translucent.
  3. Now mince the garlic and the thyme and add to the pot and sautée for about a minute.
  4. Now add the wine, the veggie broth and the almond butter and simmer for 15 mins.
  5. With an immersion blender, blend everything until a smooth and creamy soup forms.
  6. Add the salt and cayenne pepper and serve.