Summary

Ingredients

• 2 cans chickpeas, net weight 410 g
• 750 g mushrooms
• 250 g beans, reen, frozen
• 2 large carrot (s)
• 2 teaspoons almond butter, white
• 1 ½ tablespoon parsley
• 2 teaspoons vegetable stock powder
• 1 liter water
• Rapeseed oil
• salt and pepper
• Spice (s) (paprika spice)

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Instructions

1. Peel the carrots and cut off both ends. Then grate finely and put in a saucepan. Drain the chickpeas in a colander and wash briefly. Add these to the carrots in the pot. Add the beans, almond butter, parsley and vegetable stock powder. Then heat the water in the kettle and pour on it. Put the pot on the stove and turn it on the highest level. Bring the broth to the boil. Then select a lower heat setting and let everything cook for about 5 to 10 minutes.
2. In the meantime, wash the mushrooms thoroughly. Heat vegetable oil in a second saucepan and add the mushrooms. Stir these quite often. Add a little salt, pepper and paprika. When the water comes out of the mushrooms, simmer for another 2 minutes. Then take the pot off the stove and put everything through a sieve.
3. You can add the mushrooms to the soup or serve both separately.