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King oyster mushroom spinach and polenta soup
MAMUNCHE.COM12Ingredients
45Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 100 grams king oyster mushroom (oyster mushroom)
- 100 button mushroom
- 1 piece leek (around 10 cm)
- 1 handful spinach
- 5 cups vegetable stock
- 3 Tbsp. olive oil
- 1 Tbsp. thyme leaves
- 4 Tbsp. polenta
- 1/2 lemon juiced
- salt (by taste)
- black pepper (by taste)
- chilli flakes (optional)
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Directions
- Clean and cut the mushrooms. I left a few slices of the button mushrooms, which I fried for decoration in the end, but that’s completely up to you… Finely chop the leek as well.
- Heat up the olive oil in a pan and let the leek and the mushrooms cook for about 10 minutes on medium high heat. In the meantime, prepare the broth in a separate bowl. I’m only using bio vegetable broths without additives.
- When the leek and the mushrooms soften, pour in the broth. Let it simmer for about 10 minutes. Then wash and finely chop a handful of spinach (every other leafy green is more than welcome, but they’re rather hard to find here in November).
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1410mg59% |
| Potassium990mg28% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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