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Vegan Mushroom & Hazelnut Soup


Forum Moderator
300 - 500 g mushrooms (wiped)
2 finely chopped shallots or 1 small onion
30 g ground hazelnuts or cob nuts
500 ml vegetable stock
100 ml almond milk
5 tbs vegan cream
a few flat leaves of parsely
20 g vegan margerine plus 1 knob
a few drops of balsamic vinegar
1 pinch of nutmeg
salt and freshly ground pepper

Gently fry the shallots in the vegan butter, add the chopped mushrooms. Continue to
cook over a medium heat for a few minutes.
Add the stock, milk, hazelnuts and parsely leaves. Cover and gently simmer for 15 mins.
Remove some of the stock.
Blend in a FP. Add cream and a knob of vegan margerine, a few drops of balsamic vinegar.
Adjust seasoning to taste. If the soup is too thick add extra stock.

Serve with a drizzle of hazelnut oil (optional) and warm toasted wholemeal pitta bread.

Dinner 30 Sep 2.jpg
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Thanks! I managed to convert most of it. For anyone else preferring the cups/pounds/tbps conversion,

1/2 lb to 1 lb mushrooms
1/4 cup (rougly) hazelnuts
2 cups veg broth
1/2 cup almond milk
1 tbsp margarine + another 1-2 tbsp margarine