Lenten Mushroom Cream Soup

The period of fasting is a time to revisit well-known recipes, and this week, inspired by Lord of Tofu's new products, we decided to experiment with tofu.

September 1, 2021 1 min

Lent is a time for a fresh take on familiar recipes, and this week, inspired by the new Lord of Tofu products, we decided to experiment with tofu. We can already smell the wonderful mushroom cream soup with tofu that Chef Nikoleta Koleva prepared especially for us, so we'll leave you with her quick and tempting recipe.

Ingredients for 2 servings:

2 tbsp olive oil or unscented coconut oil
½ celery root, diced small
1 medium carrot, diced small
1 clove garlic, minced
4 small button mushrooms, finely chopped
1 tbsp flour
400 ml water
½ tsp dried thyme
½ tsp dried oregano
½ tsp red pepper powder
salt and pepper to taste
2 tbsp sunflower, sesame, or cashew tahini, dissolved in 50 ml cold water (for creaminess)
½ tsp dried rosemary
20 g (or ¼ of a pack) Lord of Tofu Black Forest, cubed
1 tbsp lemon juice

Method of preparation:

In a medium-hot pot, sauté the vegetables with garlic for 3-4 minutes. Then add the mushrooms and all spices, except rosemary, for another 3 minutes. Reduce the heat and add the flour and nutritional yeast, slowly pouring in water while stirring well to prevent lumps. When it starts to steam, add the dissolved tahini and stir again. The goal is to heat the soup, not boil it. Finally, you can add lemon as desired.

Separately, in a hot pan with oil, fry the tofu with rosemary, a little salt, and pepper for 5 minutes, until slightly browned. Serve it over the plated soup.

Bon appétit!
For more amazing recipes, see Chef Nikoleta Koleva's blog. 🙂