Triple Cheese Protein Soup with Smoky Mushroom Strudel

Umami Boost: For deeper mushroom flavor, rehydrate 15g dried porcini mushrooms and add the strained soaking liquid to the soup stock. Texture Variation: For a completely smooth soup, fully blend all ingredients before adding the cheeses. Time-Saving: The soup develops better flavor overnight, so consider making it a day ahead and reheating gently before serving. Storage: Soup freezes well without the dairy components. Freeze base and add cheese and yogurt when reheating. This protein-packed soup delivers impressive nutrition with the rich, satisfying flavors of a classic cheese soup. The mushroom strudel provides perfect textural contrast and additional protein, creating a complete meal that nourishes as it comforts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Remove 1/3 of the mushrooms and reserve for garnish.

Step 2

Add remaining 1 tbsp olive oil to the pot with the remaining mushrooms. Add diced celery, carrot, onions, bell pepper, and jalapeño. Sauté for 5-7 minutes until vegetables soften.

Step 3

Add smoked paprika and chickpea flour, stirring constantly for 2 minutes to create a roux. Gradually add vegetable stock while stirring to prevent lumps.

Step 4

When mixture begins to thicken, add red lentils, white beans, quinoa, non-alcoholic beer, Worcestershire sauce, Tabasco, and Dijon mustard. Bring to a simmer and cook for 18-20 minutes, stirring occasionally, until lentils and quinoa are tender.

Step 5

Reduce heat to low. Add cream cheese, cheddar, smoked Gouda, nutritional yeast, and soy milk. Stir frequently until fully melted and creamy.

Step 6

Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for texture.

Step 7

Remove from heat and stir in Greek yogurt. Season with black pepper and salt if needed. Keep warm while preparing strudels.

Step 8

Preheat oven to 190°C.

Step 9

Finely dice mushrooms. Heat a skillet over medium-high heat, add olive oil and mushrooms. Cook until moisture evaporates and mushrooms begin to brown, about 8-10 minutes.

Step 10

Add liquid smoke, stir for 30 seconds. Add sliced leeks and salt, and sauté until soft, about 3-4 minutes.

Step 11

Transfer mushroom-leek mixture to a bowl and let cool slightly. Stir in chopped tomatoes, sun-dried tomatoes, crumbled tempeh, goat cheese, nutritional yeast, ground flaxseed, and thyme.

Step 12

Working with one sheet of filo at a time (keep others covered with a damp cloth), lay sheet on a clean surface. Mix egg white with water and brush over half the sheet. Fold unbrushed half over the brushed half.

Step 13

Brush with egg wash again. Place 3-4 tbsp of mushroom filling in a line along the short edge. Fold sides in, then roll up like a burrito, sealing edges with more egg wash.

Step 14

Place seam-side down on a baking sheet lined with parchment. Brush top with egg wash and sprinkle with sesame seeds.

Step 15

Repeat with remaining sheets and filling to make 6 strudels.

Step 16

Bake for 12-15 minutes until golden and crispy.

Step 17

Ladle hot soup into bowls. Top with reserved sautéed mushrooms and sprinkle with hemp seeds (about 12g per serving).

Step 18

Serve strudels alongside for dipping.