Vegan Clam Soup
Reminiscent of New England clam chowder, this soup includes clam-flavored oyster mushrooms and health-promoting shiitake mushrooms. Shiitakes support liver function and help dissolve animal fat in the body. Coconut milk can be added in place of almond milk for richer consistency.
INGREDIENTS | SERVES 4
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon olive oil
- 6 ounces oyster mushrooms, sliced
- 2 large fresh shiitake mushrooms
- 4 cups vegetable broth
- ½ stalk celery, diced
- ½ teaspoon dried tarragon
- 1 medium bay leaf
- Sea salt, to taste
- Shoyu, to taste
- 1 cup Almond Milk
- ¼ cup parsley, chopped
In a large soup pot, sauté onions and garlic in oil until soft. Add mushrooms and sauté until cooked, about 8 minutes.
Add broth, celery, tarragon, and bay leaf. Bring to boil, lower heat, and simmer, covered, until vegetables are soft, about 10 minutes.
Season with salt and shoyu. Add almond milk. Simmer, covered, for 3 minutes. Remove half of the soup and purée in blender. Return puréed soup to pot.
Garnish with parsley.
PER SERVING Calories: 121 | Fat: 7g | Sodium: 961mg | Carbohydrate: 12g | Fiber: 2g | Protein: 4g
The Role of Salt
Adding salt during cooking causes vegetables to contract. If you want to conserve the flavor of vegetables, add salt seasonings at the beginning of cooking. However, if you want vegetables to flavor the broth, add salt, miso, tamari, shoyu, or umeboshi plum at the end of cooking.