Mushroom Verde Sopa
Serves
6
Total Time
35mins
Calories
185
THE most delicious and hearty Mexican soup you will ever eat. It is DIVINE. And I think you can get away with it in warmer weather too.
- Chestnut mushrooms250 gsliced
- Red bell pepper1diced
- Feta cheeseas neededcrumbled
- Salsa verde300 g
- Garlic clove3
- Red onion½
- Chipotle peppers in adobo sauce20 g
- Umami paste30 g
- Extra virgin olive oil50 g
- Corn kernels100 g
- Buckwheat flour70 g
- Vegetable stock600 g
- Sea salt3 pinches
Ingredients
- 1. Add salsa verde, garlic clove, red onion, chipotle peppers in adobo sauce, umami paste and extra virgin olive oil to the TM5 bowl
- 2. Chop with MC in place - approx 4 sec, speed 5
- 3. Scrape down sides of TM5 bowl
- 4. Sauté - approx 5 min, Varoma, speed 1
- 5. Then add chestnut mushrooms to the TM5 bowl
- 6. Cook - approx 5 min, Varoma, reverse gentle stir
- 7. Then add red bell pepper, corn kernels, buckwheat flour, vegetable stock and sea salt to the TM5 bowl
- 8. Cook - approx 18 min, 100°C, reverse gentle stir
- 9. Transfer content of TM5 bowl to large serving bowl
- 10. Garnish with feta cheese
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
