Nutrition Facts
4 servings
4
Spinach, Mushroom, and Walnut Cream Soup Recipe
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Soups and purees are dishes that can be prepared on a daily basis, but also for more festive occasions. It is very easy to enhance a soup: a few nuts, a bit of granola, a touch of coconut milk for a unique twist. This spinach soup, with its mushrooms and nuts, has a festive touch. For special occasions but not only: why not treat yourself to a delicious and festive dish without any particular reason?
Ingredients
300 Spinach
150 Potato
60 Mushroom
30 Nuts
1 clove of garlic
Salt
Pepper
Espelette pepper
500 Vegetable broth
1 Olive oil
100 Coconut milk
Directions
1
Wash the spinach and remove the stems. Peel the potatoes, wash them, and cut them into cubes. Peel and wash the mushrooms. Peel the garlic clove and chop it. Coarsely chop the nuts. Cut the mushrooms into cubes.
2
Cook the potato cubes in the hot vegetable broth, and add salt if needed (the broth is already salted, so it may not be necessary to add more). When the potatoes are cooked, add the spinach and let it cook for a few minutes until the spinach wilts. Drain while retaining the vegetable broth.
3
In a pan, heat the oil. Add the garlic, mushrooms, and nuts. Cook until the mushrooms release their water, and the mushrooms and nuts are lightly browned.
4
Blend spinach, potatoes, and coconut milk. Gradually add vegetable broth until the desired consistency is achieved. Add pepper and chili.
5
To finish, serve the velouté hot, and add the mixture of nuts and mushrooms on top.
Ingredients
Ingredients
300 Spinach
150 Potato
60 Mushroom
30 Nuts
1 clove of garlic
Salt
Pepper
Espelette pepper
500 Vegetable broth
1 Olive oil
100 Coconut milk
Directions
Directions
1
Wash the spinach and remove the stems. Peel the potatoes, wash them, and cut them into cubes. Peel and wash the mushrooms. Peel the garlic clove and chop it. Coarsely chop the nuts. Cut the mushrooms into cubes.
2
Cook the potato cubes in the hot vegetable broth, and add salt if needed (the broth is already salted, so it may not be necessary to add more). When the potatoes are cooked, add the spinach and let it cook for a few minutes until the spinach wilts. Drain while retaining the vegetable broth.
3
In a pan, heat the oil. Add the garlic, mushrooms, and nuts. Cook until the mushrooms release their water, and the mushrooms and nuts are lightly browned.
4
Blend spinach, potatoes, and coconut milk. Gradually add vegetable broth until the desired consistency is achieved. Add pepper and chili.
5
To finish, serve the velouté hot, and add the mixture of nuts and mushrooms on top.
Notes
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