Mushroom Soup with Savory Scones

Soup and Scone recipes are both from I Love Vegan. They suggest serving together, and I can see why.


Cooking this I had that "of course!" moment. How do you make a vegan soup creamier without a full can of fatty coconut milk? Blend some of the veggies into a thick paste and add it back to the pot!


The soup takes a bit longer than the scones, though as far as soups go, not too bad. I made it ahead of time and gave the scones my full attention to be fresh for dinner. I also generally like to let soups sit a bit before serving. The flavor tends to be richer. I wish I had doubled the recipe. I must have a bigger appetite than I Love Vegan.



Soup | Serves: 2| Time: ~50 min


Ingredients

1 tbsp canola oil

2 cups of halved and sliced (1/4" thick) cremini or white button #mushrooms

1/2 yellow onion, finely chopped

1 stalk #celery, finely chopped

2 cloves garlic, minced

1 1/2 tbsp flour

1 cup vegetable broth

1 cup almond milk

1/2 tbsp fresh lemon juice

1/2 tbsp fresh thyme

1/2 tbsp fresh chives

2-4 tbsp coconut canned full fat coconut milk

Pinch of paprika

S&P, to taste


Instructions

In a medium saucepan heat 1 tbsp oil over medium-high heat. Add vegetables and sauté until mushrooms have released their moisture.


Whisk in flour and cook for 1 minute. Slowly whisk in the vegetable broth. Bring soup back to a simmer and add almond milk before turning the heat down to medium and simmering for 10 minutes.


Use a large slotted spoon to remove most of the mushrooms and vegetables. Remove and set aside fewer mushrooms for a less chunky soup and more mushrooms for a chunkier soup. Purée the remaining soup until creamy and smooth (a high speed blender works best) before adding the reserved mushrooms.


Bring the soup back to a simmer before adding lemon juice, thyme, chives, coconut milk, and paprika. Taste and season with black pepper and salt. If needed, adjust consistency of soup with vegetable broth or unsweetened almond milk. Also adjust seasoning to taste.


Scones (slightly modified) | Serves: 4 scones | Time: 30 min


Ingredients

1.5 cups whole wheat flour

3/4 tbsp granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsp coconut oil (chilled)

1/2 cup almond milk

Toppings: 1 tbsp melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt.


Instructions

Preheat oven to 400F.


Combine all dry ingredients. Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs.


Add the almond milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. If the mix is too wet, add more flour.


Knead about 8-12 times before rolling into an 8" circle on a well-floured counter. The dough should be about 1" thick. Cut into 4 pieces like a pie. Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.)


Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.


What I ate and drank today

6 glasses of water

2 cups of coffee

Egg white and kale sandwich

Gala apple with peanut butter

1 diet coke

Citrus salad

Mushroom soup with scone


Exercise

~9,000 steps (~4 miles of walking)

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