Vegan Mushroom and Hemp Protein Soup
“What is protein soup?!” we hear you cry…
It’s a soup with protein powder in. Now we’ve cleared that up- we want to talk about the other ingredients in this deliciously smooth and creamy vegan soup.
Mushrooms are highly underrated. They’re a great source of vitamin D, plus they provide that smoky, earthy umami flavour that’s rare with plant based foods. Shallots will keep your soup nice and sweet, whilst the bay leaves and nutmeg will taste warming and homely. Whenever you’re ever feeling like you need a hug, this is the meal for you.
- 1 tablespoon of oil of choice
- 1 large or 2 small shallots, diced
- 2 garlic cloves, crushed
- 600g mushrooms of choice, sliced
- 850ml vegetable stock
- 2 bay leaves
- 2 pinches of ground nutmeg
- 110ml vegan cream
- 3 heaped tablespoons of Good Hemp 46% Hemp Protein
- To garnish
- 100g baby buttons or mixed mushrooms (sliced) Pinch of chilli flakes
- 1 teaspoon of Good Hemp Hemp Seed Hearts
In a large saucepan on a medium heat add the oil along with the diced shallot and cook for a few minutes until it begins to turn translucent.
Next add the garlic and mushrooms and cook for a few minutes more before adding the vegetable stock, bay leaves, nutmeg and vegan cream. Turn the heat down and leave to simmer for 15-20 minutes.
Remove the bay leaves and stir through the hemp protein. Transfer the mixture to a blender and blend until smooth.
Pour the mixture back into the pan and heat through on a low heat. Meanwhile in a small pan add a drizzle of oil along with the remaining mushrooms for garnishing. Cook for a few minutes.
When ready to eat pour the soup into bowls and garnish with the cooked mushrooms, hemp seed hearts and chilli flakes. Enjoy!