Mushroom and potato soup with tomato and hummus sandwich
30 Minutes
1 serving
Introduction
Thursday- Lunch
Adapted from:
https://www.cucinabotanica.com/post/vellutata-di-funghi-e-patate-ricetta-vegana-facile-e-gustosa
Steps
1. In a pan, sauté oil, leek (or onion), and a few leaves of thyme. Mix for a few minutes, and when the leek/onion has become translucent, add the mushrooms: mix them while adding the soy sauce.
2. Cook the mushrooms for 5 minutes and then add the potatoes and the vegetable broth. Then, continue to cook them over low heat for about 20 minutes, until the potatoes have become very tender.
3. Once it’s done, transfer to a bowl, add some more olive oil and croutons
4. On the side also prepare a tomato and hummus sandwich
5. Toast 2 slices of whole-grain bread, add the hummus, then slice half a tomato and add it on top, then add some olive oil and basil
How to make
Can be served both warm or cold
Ingredients
Soup:
3.5 ounces of mushroom of your choice
2.6 ounces of peeled potatoes cut into small pieces
0.8 ounces of leek (or onion) cut into small pieces
1/2 tbsp of soy sauce, instead of salt
thyme
1 and 1/2 cup of vegetable broth
Toppings:
Italian extra virgin olive oil
Croutons
Sandwich:
2 whole-grain bread slices
1/2 a large tomato
2 tbsp of hummus
Basil and Italian extra virgin olive oil