Vegane Steinpilz-Kartoffelcremesuppe mit Verjus
Low-Histamine Recipes, Starters

A creamy vegan soup of potatoes, leek and porcini mushrooms, finished with a spoonful of Vinberg verjus. The recipe is by Ulrike Seidler of Uli’s Veganeria in Vienna.

Vegane Steinpilz-Kartoffelcremesuppe mit Verjus

Vegan Porcini and Potato Cream Soup with Verjus

Ulrike Seidler – Uli’s Veganeria
A creamy vegan soup of potatoes, leek and porcini mushrooms, finished with a splash of verjus. Designed to be low in histamine: if you avoid lemon, leave out the zest and add a little more verjus. Recipe by Ulrike Seidler, Uli’s Veganeria in Vienna.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Austrian
Servings 4 servings

Ingredients
  

  • olive oil
  • 1 medium leek
  • 2 medium carrots
  • 1 garlic clove
  • approx. 300 g floury potatoes peeled, raw
  • 1 handful porcini mushrooms sliced; or dried, soaked porcini or 2 tsp porcini powder
  • 1 l vegetable stock or water
  • fresh parsley
  • zest of ¼ lemon optional
  • ½ tsp caraway
  • 1 pinch nutmeg
  • ½ tsp ground coriander seeds
  • approx. 1 tbsp verjus to taste
  • salt
  • freshly ground black pepper
  • unsweetened rice milk optional, for extra creaminess

Instructions
 

  • Chop the carrots, leek, potatoes and garlic and sauté gently in olive oil with the caraway, coriander, nutmeg and porcini.
  • Pour in the stock or water and cook until everything is soft.
  • Blend until smooth with a hand blender.
  • Season with salt, pepper, lemon zest and verjus, bring briefly to the boil and finish with parsley.
  • If the soup is too thick, or for a creamier result, blend in a little unsweetened rice milk.

Notes

How well individual ingredients are tolerated varies from person to person.
Keyword porcini, soup, vegan, Verjus

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