Hazelnut Enoki Potato Soup

Ingredients

• 180 g Hazelnuts
• 100 g Enoki mushrooms
• 80 g Potato
• 50 g Onion
• 10 g Garlic
• 100 g Vegetable broth

Steps

1. Toast the hazelnuts in a dry skillet until golden.
2. Simmer the potato, onion, garlic, and vegetable broth until the potato is tender.
3. Blend the soup base with the toasted hazelnuts until smooth.
4. Add the enoki mushrooms and simmer briefly.
5. Season and serve warm.

Per serving

302 kcal · protein 7.6 g · carbs 18.5 g · fat 24.2 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: nuts

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.