Mushroom Soup (Almond Milk)
This creamy Mushroom Soup with Almond Milk is a delicious and healthy soup recipe that is perfect for a chilly evening. It is a low-calorie, low-fat, and low-carb soup, making it an excellent choice for those watching their weight. It is also vegan-friendly (if using vegetable stock), gluten-free, and dairy-free, making it suitable for many dietary preferences. The use of almond milk adds a nutty flavor to the soup, making it a comforting and satisfying meal. However, people with a dairy allergy
Allergen Information: Contains Dairy Allergy, Nut Allergy
Nutrition Facts
Per serving
Energy
52 kcal
Protein
2 g
Carbs
3 g
Fat
4 g
Fiber
1 g
Ingredients
Common salt
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Button Mushroom
0.5 cup, sliced (100g)
Almond Milk
1 small cup (200g)
Black Pepper
1 tsp (2g)
Instructions
Cooking Steps
Blend the sliced mushrooms in a mixer with few drops of water if need till coarse and keep it aside.
In a saucepan, combine 1 cup almond milk and 2 cups water giving it a boil.
Transfer the coarse mushrooms paste with the almond milk-water mixture and cook on a medium flame with continuous stirring till the desired consistency is obtained.
Sprinkle salt and black pepper powder
The soup is ready to be served.