Discover the benefits of our Mushroom Soup with Chickpea Croutons. A delicious velvety soup, rich in flavors and plant-based proteins. Indulge in this comforting and healthy bowl of goodness today.
Preparation
20
min
Cooking
35
min
Portion
4
Ingredients
Chickpea croutons
- 1 can (540 ml) chickpeas, rinsed and drained (or other legumes)
- 15 ml (1 tbsp) vegetable oil
- 10 ml (2 tsp) maple syrup
- 15 ml (1 tbsp) balsamic vinegar
- 5 ml (1 tsp) cumin
- Salt and pepper to taste
Soup
- 15 ml (1 tbsp) vegetable oil
- 1 onion, chopped
- 1 package (227 g) white mushrooms, quartered
- 500 ml (2 cups) yellow potatoes, cubed
- About 8 sprigs fresh thyme
- 1 bay leaf
- 1 L (4 cups) vegetable stock
- 60 ml (¼ cup) nutritional yeast
- Pepper and salt to taste
Preparation
- Preheat oven to 200 C° (400 F°). Line a baking sheet with parchment paper.
- In a bowl, mix half of the chickpeas with the remaining ingredients for the croutons. Place on the baking sheet and bake for 35 minutes, making sure to stir halfway through.
- In a large saucepan over medium-high heat, heat oil, then add onions. Heat for 5 minutes, then add mushrooms.
- Continue cooking for 5 minutes before adding the rest of the soup ingredients.
- Cover and simmer over low heat for 20 minutes.
- Pour into blender until smooth.
- Pour into bowls and top with roasted chickpeas.
Créatrice culinaire
