This recipe will soothe your heart in more ways than one | Chef Crafted WFPBNO

Heart Healthy and Heart soothing. This recipe will soothe your heart in more ways than one. Welcome to the easiest, chef crafted, real restaurant quality and incredibly inexpensive WFPBNO (Whole Food Plant-Based No Oil) Cream of Mushroom Soup Recipe. It’s the best!
Join me in the kitchen as we create a culinary hug for the soul with. Dive into the heart of comfort food without any guilt. This easy-to-follow recipe promises a chef-driven experience straight from my kitchen to yours, delivering restaurant-quality taste that nourishes your body and palate. Perfect for the chill of the colder months or any day you crave a boost of heartwarming wholesomeness. Packed with the pure goodness of veggies and mushrooms bursting with rich, umami flavors, this soup is health without compromising on taste. Watch, learn, and treat yourself and indulge your taste buds.

Ingredients:

1230ml (1 litre + 230ml) vegetable or ‘chicken’-flavored broth (low sodium optional)
500g brown mushrooms, roughly chopped
300g white button mushrooms, roughly chopped
1 large potato, cut into large chunks
200g cauliflower florets (about 1 ½ cups)
1 can white beans, drained and rinsed
1 large onion, roughly diced
2 celery stalks, roughly chopped
5 medium-sized garlic cloves, peeled
¾ tsp white peppercorns, ground
¾ tsp black peppercorns, ground
A pinch of smoked paprika
1 cup fresh parsley, chopped
1 tablespoon each fresh rosemary, thyme, and sage, chopped
Salt and pepper to taste
Optional: Nutritional yeast for garnish

Instructions:
Heat a large soup pot over medium-high heat. Dry sauté the onions and celery until they start to caramelize, about 3-5 minutes. If they stick, add a small splash of water or broth to loosen them.

Add the garlic and ground peppercorns. Stir for a minute until fragrant.

Mix in all mushrooms and cover the pot to allow them to sweat, which helps release moisture. After a few minutes, uncover and continue to sauté for another 8-10 minutes until the mushrooms are well caramelized.

Stir in the cauliflower, potato chunks, and white beans. Sauté everything together for an additional 3 minutes.

Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.

Using an immersion or stand blender, carefully blend the soup until silky smooth. If the soup is too thick, add a bit of plant-based milk to reach your desired consistency.

Stir in the chopped herbs. Season with salt and pepper to taste. If using, sprinkle in nutritional yeast for added flavor.

Let the soup simmer for a few more minutes to meld the flavors. If you’re not serving immediately, allow the soup to cool before storing it in the fridge or freezer.

When reheating, add a little plant-based milk if the soup has thickened.

Serve hot, garnished with sautéed mushrooms, additional herbs, and a sprinkle of nutritional yeast if desired.

Enjoy your homemade cream of mushroom soup with a rustic piece of bread or a crisp salad for a heartwarming meal.

Видео This recipe will soothe your heart in more ways than one | Chef Crafted WFPBNO канала Derek Sarno