Very fast and versatile. Mushrooms can be different - forest, cultivated. Zucchini is replaced by parsnip or parsley root, onion by garlic. But do not forget the protein base - seeds, flax, soy milk, miso paste or vegetable proteins, in some food systems they are quite acceptable. I am talking about isolated proteins from peas, lentils, quinoa, amaranth, hard seeds, hemp protein, almond.
- 500 g of brown mushrooms
- 2 medium bulbs
- 1 small zucchini
- olive oil
- 3 tablespoons of either miso paste, or flax, or vegan protein (I have almond-pea protein here)
- sea salt
- 2-3 tablespoons of apple cider vinegar (or juice of 1 lemon)
- pinch of chili
- 1 teaspoon of dry garlic
- 300 ml of water
Heat the oven to 170 C. Put mushrooms, peeled onions and zucchini cut in half on a sheet. Spray with olive oil and bake for 45-55 minutes.
Mix in a blender with other ingredients. When the vegetables are baked in advance, this soup is dinner in 3 minutes. The photo above is hemp kernels, but if I were really hungry, I would add tempeh, tofu, or hard-boiled quail eggs.
Heat the oven to 170 C. Put mushrooms, peeled onions and zucchini cut in half on a sheet. Spray with olive oil and bake for 45-55 minutes.
Mix in a blender with other ingredients. When the vegetables are baked in advance, this soup is dinner in 3 minutes. The photo above is hemp kernels, but if I were really hungry, I would add tempeh, tofu, or hard-boiled quail eggs.
