Vegan Cream of Romaine Lettuce Soup?! With Garlic Mushrooms And |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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very odd recipe I came up with when I needed to use a head of romaine lettuce, and wanted something warm. The cinnamon and nutmeg give it a comforting sweet-ish taste. Enjoy if you dare to be adventurous! For more creamier use more flour, or replace some water with soymilk Ingredients:
3 carrots (chopped) |
20 small mushrooms (chopped-the smaller the better) |
1 head romaine lettuce |
1 tablespoon salt |
1 dash pepper |
1/2 tablespoon cinnamon |
1/2 tablespoon nutmeg |
1 cup whole wheat flour |
1/2 tablespoon cashews (finely ground) |
2 tablespoons almonds (finely ground) |
2 tablespoons flax seeds |
1 cup soymilk (fortified with calcium and b12) |
7 cups water |
4 tablespoons olive oil |
3 garlic cloves (finely chopped) |
Directions:
1. Put romaine lettuce through food processor (or finely grate).
2. On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
3. Heat 1 cup of water, 2 tbsp olive oil in a large pot.
4. Add carrots, lettuce, flax seeds and salt to pot.
5. In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
6. When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
7. Stir, and add salt and pepper to taste.
8. Enjoy!
9. You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom - Great to store extra in fridge and enjoy later.
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