Fast and easy one-pot meal.
This soup is the ideal meal to have on a chilli evening, along with a cosy candlelight and a good book. It’s deliciously healthy, all the while indulging.
The depth of flavor of the fried mushrooms compliment the brightness of the chowder brought by lemon juice and nutritional yeast, all the while offering the creaminess and bite of the potatoes.
This recipe has 2-3 servings
Ingredients
– 3 medium potatoes
– 1 carrot
– 1/2 white onion
– 400 ml plant milk
– 1 tablespoon nutritional yeast
– 1 tablespoon lemon juice
– 2 tablespoons plant cream (optional)
– salt, pepper
– 4 medium champignon mushrooms
– olive oil
Finely dice onion and cook until translucent. Add diced carrot and cook for a few minutes. Peel potatoes and cut in quarters or halves, around the same size. Add them to the pot and pour milk. Allow to cook until potatoes are done.
In the mean time, cut mushrooms into quarters and fry in a pan in olive oil until brown. Add salt and pepper.
When the soup is ready, serve with the champignons and a perfectly toasted slice of bread.
Chef's tip:
Make sure you don’t overcrowd the mushroom pan and fry them over high heat without stirring too much.
