Spicy green soup with mushrooms in soy

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Recipe by Damaris Beems Course: SoupCuisine: Medittarenean




Cooking time


Total time



A green soup. A creamy soep. Soft. Spicy. Deep taste. Interesting taste. New taste sensations. You need to do some cutting chores. You need to stir a bit. But my goodness, the goodness that falls upon you after a while


  • 2 Onions

  • 2 leeks

  • 6 stems celery

  • 400 gram spinach

  • 4 cloves garlic

  • 1 bouquet flat parsley and cilantro.

  • 250 gram mushrooms

  • 1 table spoon black sesame seed

  • 50 ml soy sauce

  • 0,5 table spoon pul biber

  • 2 vegetable broth

  • salt and pepper

  • 150 ml tahina

  • olive oil

Cooking time

  • Cut the onions and leeks into coarse pieces and fry them in the olive oil in a soup pot. Little brown, nice and soft. Could take as long as 10 minutes. Then add the chopped celery. When this is all nice and soft and brown and nothing raw anymore, add 1.5 liters of water and the vegetable stock tablets. And the spinach. Now let everything simmer for fifteen minutes.
  • Puree the soup with a hand blender. Add the tahina and stir well or beat with a whisk. Now it’s up to you to determine whether the soup is too thin or too thick. Add more liquid or more tahina as needed.
  • Cut the chestnut mushrooms into small pieces and fry them well in a frying pan. They should really get a brown exterior from baking them well. When they are all well fried, add a dash of soy sauce. And some pul biber. Stir well.
  • Serve with the mushrooms and some black sesame seeds for garnish.

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