Not sure about your purchase? No worries! Enjoy a 45day extended return window.
Country preference? Choose the preferred country to view local content and get a better experience.
This creamy soup is full of rich mushroom flavour whilst being light and healthy. The soup is finished with mushrooms cooked in vegan butter and garlic, topped with fresh herbs and pine nuts.
Assemble the Food Processor bowl onto the power unit.
Select the 3 mm thickness setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice onion, garlic and celery on mid speed into the Food Processor bowl using the pusher.
Remove the lid and the disc.
Add oil into a large frying pan.
Place over a medium-high heat.
Transfer the sliced onion, garlic and celery from the Food Processor bowl into the frying pan.
Season to taste.
Sauté for 8-10 minutes until softened.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice chestnut mushrooms on mid speed into the Food Processor bowl using the pusher.
Remove the lid and the disc.
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan.
Season to taste.
Cook over a medium-high heat until beginning to brown.
Work in batches if needed, so that the vegetables fit in the frying pan.
Transfer the cooked vegetables into a large mixing bowl and set aside.
Add some hot vegetable stock into the frying pan to deglaze.
Place over a high heat and bring the liquid to the boil for 2 minutes.
Transfer the liquid from the frying pan into the large mixing bowl.
Add the rest of the hot stock into the bowl and set aside.
Attach the Blender to the power unit and ensure it is locked into place.
Transfer half of the contents of the mixing bowl into the blender goblet.
Do not exceed Max quantity for hot liquids.
Add thyme, parsley and tofu into the Blender goblet.
Attach the lid and ensure it is securely closed.
Blend on high speed until smooth.
Transfer the mixture from the Blender goblet into a large saucepan.
Repeat the blending process with the remaining contents of the mixing bowl.
Remove the Blender attachment.
Place the saucepan over a low heat to keep the soup warm.
Assemble the Food Processor bowl onto the power unit.
Select the 5 mm thickness on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice mixed wild mushrooms on mid speed into the Food Processor bowl using the pusher.
Place the large frying pan back on the hob.
Add vegan butter and garlic into the frying pan.
Heat over a medium-high heat for 2-3 minutes until melted.
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan.
Season to taste.
Cook over a medium-high heat for 8-10 minutes until just turning golden brown.
Remove from the heat and set aside.
To Finish
Ladle the soup into the serving bowls.
Garnish with the garlic mushrooms, fresh herbs, toasted pine nuts, pumpkin seeds and a pinch of cayenne pepper.
Substitutions
Mixed wild mushrooms can be replaced with 170 g of chestnut mushrooms.
This creamy soup is full of rich mushroom flavour whilst being light and healthy. The soup is finished with mushrooms cooked in vegan butter and garlic, topped with fresh herbs and pine nuts.
Assemble the Food Processor bowl onto the power unit.
Select the 3 mm thickness setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice onion, garlic and celery on mid speed into the Food Processor bowl using the pusher.
Remove the lid and the disc.
Add oil into a large frying pan.
Place over a medium-high heat.
Transfer the sliced onion, garlic and celery from the Food Processor bowl into the frying pan.
Season to taste.
Sauté for 8-10 minutes until softened.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice chestnut mushrooms on mid speed into the Food Processor bowl using the pusher.
Remove the lid and the disc.
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan.
Season to taste.
Cook over a medium-high heat until beginning to brown.
Work in batches if needed, so that the vegetables fit in the frying pan.
Transfer the cooked vegetables into a large mixing bowl and set aside.
Add some hot vegetable stock into the frying pan to deglaze.
Place over a high heat and bring the liquid to the boil for 2 minutes.
Transfer the liquid from the frying pan into the large mixing bowl.
Add the rest of the hot stock into the bowl and set aside.
Attach the Blender to the power unit and ensure it is locked into place.
Transfer half of the contents of the mixing bowl into the blender goblet.
Do not exceed Max quantity for hot liquids.
Add thyme, parsley and tofu into the Blender goblet.
Attach the lid and ensure it is securely closed.
Blend on high speed until smooth.
Transfer the mixture from the Blender goblet into a large saucepan.
Repeat the blending process with the remaining contents of the mixing bowl.
Remove the Blender attachment.
Place the saucepan over a low heat to keep the soup warm.
Assemble the Food Processor bowl onto the power unit.
Select the 5 mm thickness on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice mixed wild mushrooms on mid speed into the Food Processor bowl using the pusher.
Place the large frying pan back on the hob.
Add vegan butter and garlic into the frying pan.
Heat over a medium-high heat for 2-3 minutes until melted.
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan.
Season to taste.
Cook over a medium-high heat for 8-10 minutes until just turning golden brown.
Remove from the heat and set aside.
To Finish
Ladle the soup into the serving bowls.
Garnish with the garlic mushrooms, fresh herbs, toasted pine nuts, pumpkin seeds and a pinch of cayenne pepper.
Substitutions
Mixed wild mushrooms can be replaced with 170 g of chestnut mushrooms.