Vegan Porcini and Potato Cream Soup with Verjus
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.
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.