You can’t go wrong with this creamy vegan mushroom soup. It’s low-calorie, cholesterol-free and packed full of heart-healthy fibre.
Prep: 20 mins | Cook: 40 mins | Serves: 2
Easy to make, easy to eat and incredibly healthy, mushroom soup is a fuss-free option for lunch or dinner any time of year. But when the temperature drops and the days shorten, there’s nothing more soul-warming than curling up with a bowl of this creamy vegan soup.
You’ll love the luxuriously silky puréed mushrooms, richly flavoured with garlic and shallots, then thickened with Almo Crème and topped with pearl barley. The addition of pearl barley imparts a slightly nutty flavour and chewy texture, while also added bulk to the dish.
Both mushrooms and barley are rich in beta-glucan, a form of soluble dietary fibre that’s shown to reduce ‘bad’ LDL cholesterol by binding to bile acids. These two key ingredients are also loaded with selenium, an important mineral needed for healthy metabolism and thyroid function, and a powerful antioxidant shown to lower risk of heart disease and cancer.
Tip: Preparing homemade vegetable stock makes all the difference. Check out our vegetable stock recipe here.