Nutritional Facts
Servings
4
% Daily Value *
Amount Per Serving
Calories
195
Total Fat
17.1g (27%)
Saturated Fat
2.7g (14%)
Sodium
589.1mg (25%)
Net Carbohydrates
5.7g (2%)
Sugars
3g
Protein
5g (10%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
½ cup macadamia nuts
1 tbsp extra virgin olive oil
½ onion
2 cloves garlic
400g mixed mushrooms, larger ones roughly chopped
3 cups vegetable srtock
1½ tsp dried thyme leaves
TAGS
Soup, Dinner, Vegetarian, Mushrooms, Freezer Friendly, Dairy Free, Egg Free
Description
I love soup in winter and I absolutely love mushrooms so of course I had to create a mushroom soup! But, this isn't just any mushroom soup. This is a delicious creamy soup packed full with mushroom flavour AND dairy free!
This soup really doesn't take that long to make and you will be rewarded with a comforting meal when you are finished.
Firstly, don't forget to soak the macadamias straight away. You want these nice and soft so that at the end when everything gets blitzed really well they help to give the soup a nice creamy texture.
I made this soup with a mix of mushrooms that I had in the fridge (cup, brown, king oyster, portobello). You don't have to use a mix but a variety of different mushrooms will give you more flavour than say, just the cup mushrooms.
This soup will keep in the fridge for 4-5 days or you can freeze it in an airtight container for up to 3 months.
Enjoy it with some fresh microwave bread from my Keto Basics ebook.
Instructions
Conventional Method
Place the macadamia nuts in a small bowl and cover with water. Set aside.
Dice the onion, garlic and mushrooms.
Heat the oil in a large saucepan over medium-high heat and add the onion, garlic and mushrooms. Cook for approximately 8 minutes or until the onion is translucent and mushrooms are soft.
Add the stock and thyme leaves and bring to the boil, then reduce and simmer for 10 minutes. Remove from the heat when finished.
Drain the macadamia nuts and add to the soup.
Using a hand mixer, blend the soup well until creamy.
Serve the soup hot and enjoy.
Thermomix Method
Place the macadamia nuts in a small bowl and cover with water. Set aside.
Place the garlic in the Thermomix bowl and chop for 3 sec/sp7.
Cut the onion in half and add to the bowl. Chop for 4 sec/sp7.
Add the mushrooms and chop for 4 sec/sp7.
Add the olive oil and cook the mushrooms for 8 mins/80°/sp2.
When the mushrooms have finished cooking add the stock and thyme leaves. Cook for a further 10 mins/100°/sp2.
When the 10 minutes are over, drain the macadamia nuts and add them to the soup. Blitz the soup for 1.5 mins/sp9, slowly increasing the speed.
Serve the soup hot and enjoy.
Creamy Mixed Mushroom Soup
Free Your Meals recipe to try at home
Prep Time (Mins)
8
Servings
4
Cook Time (Mins)
22
Calories
195