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Soup · Hungarian

Gombaleves (Vegan Hungarian Mushroom Soup)

35 min Serves 4 ~60 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g mushrooms
  • 1 onion
  • 1 carrots
  • 1 tbsp sweet paprika
  • 800 ml vegetable stock
  • 10 g fresh parsley

Nutrition (per serving)

Calories
60 kcal
Protein
4.6 g
Carbohydrate
8.1 g
of which sugars
5.7 g
Fat
0.9 g
of which saturates
0.2 g
Fibre
2.8 g
Salt
1.54 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the chopped onion and diced carrot in a splash of oil for 5 minutes until softened.

  2. 2

    Add the sliced mushrooms and fry for 6-8 minutes until golden.

  3. 3

    Stir in the sweet paprika and vegetable stock, bring to a simmer and cook for 15 minutes.

  4. 4

    Scatter over the chopped parsley and serve.

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