I mean, it’s New Year’s Eve and it’s thunderstorming here in Austin, so it’s time to cuddle up by the Covid-safe TV, switch on a fireplace and get cozy with a bowl of this goodness. Or, just do whatever it is I’m doing here:
I’m moving into my first proper cutting/shredding phase, so I’m experimenting with some high volume recipes that’ll keep me feeling satiated on slightly lower calories. Shredder crew, assemble!
Here’s one that’s definitely staying on the rotation. The creaminess of a can of Campbell’s is just gluggy starch and animal fat. Here, we’ve got the phytonutrients of cauliflower, the creamy fattiness of cashews and the depth of mushrooms to give you a bloody big hug of a bowl of soup. Enjoy, then hug someone!
Ingredients
- 1/3 head cauliflower broken roughly into florets
- 26 g cashews
- 144 g mushrooms quartered
- 150 g tofu extra firm
- 1 tbsp mushroom seasoning this is the one I use (affiliate)
- 4 cloves garlic peeled
- 1 tbsp onion powder
- 1 tsp thyme
- 2-3 cups water
To serve
- toasted bread of choice
- garlic
Instructions
- Place everything for the soup in a pot and boil for 20 minutes.
- Strain out as many mushrooms as possible. Using a stick blender, food processor or regular blender, process until smooth.
Notes
Nutrition Facts
The Healthiest Cream of Mushroom Soup You'll Ever Eat
Serving Size
1000 g
Amount per Serving
Calories
404
% Daily Value*
Fat
23.1
g
36
%
Carbohydrates
27.4
g
9
%
Protein
33.9
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
- To increase protein - add more tofu
- To increase carbs - add more toast
- To increase fats - add more cashews
Nutrition
Serving: 1000gCalories: 404kcalCarbohydrates: 27.4gProtein: 33.9gFat: 23.1g
Tried this recipe?Let us know how it was!
