A quick and versatile recipe. You can use different types of mushrooms — wild or cultivated. Zucchini can be substituted with parsnip or parsley root, and onions with garlic. But don't forget the protein base — seeds, flax, soy milk, miso paste, or plant-based proteins, which are perfectly acceptable in some dietary systems. This includes isolated proteins from peas, lentils, quinoa, amaranth, hemp protein, and almond protein.
- 500 g brown mushrooms
- 2 medium onions
- 1 small zucchini
- olive oil
- 3 tbsp. miso paste, flax seeds, or vegan protein (I used almond-pea protein)
- sea salt
- 2-3 tbsp. apple cider vinegar (or juice of 1 lemon)
- a pinch of chili
- 1 tsp. dried garlic
- 300 ml water
Preheat the oven to 170°C. Arrange the mushrooms, peeled onions, and halved zucchini on a baking sheet. Drizzle with olive oil and roast for 45–55 minutes.
Blend the roasted vegetables with the remaining ingredients until smooth. If the vegetables are prepared in advance, this soup can be ready in just three minutes.
In the photo, I garnished the soup with hemp seeds, but if I were starving, I would add tempeh, tofu, or boiled quail eggs.
Preheat the oven to 170°C. Arrange the mushrooms, peeled onions, and halved zucchini on a baking sheet. Drizzle with olive oil and roast for 45–55 minutes.
Blend the roasted vegetables with the remaining ingredients until smooth. If the vegetables are prepared in advance, this soup can be ready in just three minutes.
In the photo, I garnished the soup with hemp seeds, but if I were starving, I would add tempeh, tofu, or boiled quail eggs.
