Today I propose a perfect recipe for the cold climate, that is a vegan cream with mushrooms , which, in addition to being a low-calorie dish, is very tasty, satiating, and leaves you satisfied for a long time.

In addition, this vegan cream is rich in fiber , does not create water retention, removes nervous hunger and with its 176 calories it is ideal if we want to stay light.

For example, if we expect a pizza on Saturday , a portion of this cream and a soy yogurt provide us with just 250 calories, leaving us satisfied and allowing us to dine with more freedom.

Here is the recipe for the vegan mushroom soup, taken from the MableSpice website .

VEGAN VELVET WITH MUSHROOMS: THE RECIPE

• two tablespoons of margarine
• a sliced ​​onion
• two cloves of minced garlic
• two tablespoons of flour or one of cornstarch
• 500 ml of vegetable broth
• a handful of dehydrated mushrooms
• 250 ml of soy cream
• 250 grams of champignon mushrooms
• a little parsley, salt, pepper, nutmeg Dose for 4 people. Procedure: soak the dried mushrooms in warm water for an hour, drain and squeeze them. Add them to the hot vegetable broth, heat. Meanwhile, in a saucepan, stew the garlic and onion with the margarine. We add the mushrooms, salt and spices.

  We cook for a dozen minutes, add the flour and mix well for a minute. Add the broth to the dried mushrooms a little at a time, then let it cook over low heat for another ten minutes.

  Finally we add the cream, pass everything to the blender or use an immersion blender, heat another minute before serving and garnish with chopped parsley.