Recipe type: soup

Prep time: 15 min

Total time: 30 min

Serves: 4

This recipe is developed by Daniela whogrew up in a sun soaked Mediterranean region in Italy and isa blogger @ExpatCucina.

“ This mushroom soup is fully vegan, high in protein and super creamy! Hot stews or creamy vegetables soups, they make a wonderful meal, you can add pretty much any ingredient you like. ”

For more tasty and easy inspiration, go to



600 g mushrooms (a mix of shiitake and white mushrooms)

2 garlic cloves

2 tbspextra virgin olive oil

200g firm tofu

1 tsp salt

1/2 tsp ground black pepper

truffle (optional)

4 tbsp mix of seeds (flax, chia, pumpkin, sunflower)



Remove any dirt from the mushrooms and chop them up.

In a large sauce pan heat up oil and sautethe garlic until golden in color. Add the mushrooms, water and season with salt and pepper. Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.

Move mushrooms and their cooking liquid into a blender. Add the tofu and truffle (if using), bend until creamy.

You should get a dense soup, add more water if needed, taste to see if it needs more seasoning.

Serve it up with a sprinkle of mix seeds and enjoy!


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