Here you have a tasty vegetarian pureed soup, as always super easy and fast, with a delicate and fresh taste, maybe a little unusual in its combinations but that I really loved at first taste.
Time of preparation
30 minutes
Servings
1
What did I use
a cutting board, a knife, a blender, a pot with its lid, a large spoon
Ingredients
200 gr of mushrooms
200 gr of tomato sauce or chopped tomatoes
1 spoon of olive oil
1/2 onion
1 slice of garlic
90 gr of heavy cream (you can use soy cream for the vegan version)
Salt as required
Cumin as required
Black pepper
Rocket salad as required (not necessary)
How did I do
I roughly cut the onion and the garlic.
I made a sautéed with oil, garlic and onion.
When it became brown, I added the mushrooms. I let the vegetables cook for 10 minutes (covered with the lid) , then I put in the pot also the tomatoes, roughly cut..
I added salt, pepper, cumin and mixed well. I let it cook for about 15 minutes at low fire, covered with the lid and mixing often.
I put the soup in the blender for few minutes until smooth.
I put it again in the pot adding the cream and cooking for few minutes more.
I served hot with the rocket salad and fresh olive oil on the top.
Buon appetito!
