Bowl of earthy brown sopa verde with avocado queso fresco parsley and chilli
As seen in: Nourishing Thermomix Soups

Thermomix Mushroom Verde Sopa

by Tenina Holder
posted 14 Sep, 2018 (last updated 20 May, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    35mins
  • Calories icon
    Calories
    178

This Mushroom Verde Sopa recipe was created with reverence for authentic Mexican food. The agile way in which Mexican cuisine weaves herby brightness, earthy tones and potent spice is exemplified in this soup. If you're looking for something that differs from a "cream of vegetable" vibe, look no further. As with most Thermomix soup recipes, it takes just a short amount of time, and can even be made vegan if served without queso fresco. Very little about this recipe not to love.

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As seen in: Nourishing Thermomix Soups

INGREDIENTS

  • Chestnut mushroom icon
    Chestnut mushroom
    8.82oz/250g (about 8¼)
    sliced
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
    diced
  • Feta cheese icon
    Feta cheese
    as needed
    crumbled
  • Salsa verde icon
    Salsa verde
    10.58oz/300g (about 1¼ cups)
  • Garlic clove icon
    Garlic clove
    3
  • Red onion icon
    Red onion
    about ½ unit (2.38oz/68g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    0.71oz/20g (about 1½ tbsp)
  • Umami paste icon
    Umami paste
    1.06oz/30g (about 1¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Corn kernels icon
    Corn kernels
    3.53oz/100g (about ½ cup)
  • Buckwheat flour icon
    Buckwheat flour
    2.47oz/70g (about ½ cup)
  • Vegetable stock icon
    Vegetable stock
    20.29fl oz/600g (2½ cups)
  • Sea salt icon
    Sea salt
    3 pinches

METHOD

  1. Add salsa verde, garlic clove, red onion, chipotle peppers in adobo sauce, umami paste and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 4 sec, speed 5
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, varoma, speed 1
  6. Then add chestnut mushroom to the TM5 bowl
  7. Cook - approx 5 min, varoma, reverse gentle stir
  8. Then add red bell pepper, corn kernels, buckwheat flour, vegetable stock and sea salt to the TM5 bowl
  9. Cook - approx 18 min, 100°C, reverse gentle stir
  10. Transfer content of TM5 bowl to large serving bowl
  11. Garnish with feta cheese
  12. Serve

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