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Vegan Mushroom Soup



  • 200 g. Fresh Sliced Champignon Mushrooms
  • 2 Tbsps. Margarine
  • 60 g. Boiled Potatoes, Mashed
  • 480 ml. Water
  • 200 ml. UFC Velvet Oat Milk unsweetened
  • ½ Tsp. Salt
  • ¼ Tsp. Coarse Ground Black Pepper
  • Parsley


  1. Heat margarine in a skillet pot. Add fresh sliced champignon mushrooms and stir fry. Add water, turn off the heat and set aside to cool down.
  2. Transfer into a blender. Add boiled potatoes, mashed in a blender until well blend. Then transfer the mixture into a soup pot.
  3. Pour UFC Velvet Oat Milk. Season with salt and coarse ground black pepper. Stir well and cook until begin to thicken.
  4. Ladle into a bowl and sprinkle with parsley.
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