(Heat the water, add washed Vegetable waste like Broccoli & cauliflower stem , beans, green pea pods & add 1 bay leaf. Cook for 5-10 minutes, and strain)
️Cooking the soup
Dry roast the fine chopped onion, garlic & bay leaf in a deep saucepan.
Add the mushrooms & cook for 3-4 minutes until softened.
Take out the 1/4 cup cooked mushroom & keep aside.
️Blend the wheat flour with 1/4 cup stock water.
Pour it in the saucepan.
Cook the mixture at low flame for 2-3 more minutes.
Mix well with the wooden spatula, as it might start curdling.
️Prepare the almond milk-
Blend the almonds with little stock water, to make the smooth & creamy milk.
️Add 1/4 cup of saved, cooked mushrooms to the blender over the milk , blend again, till you get the creamy texture.
Add this thick mixture to the saucepan, mix well.
Now pour in rest of the stock water.
Add salt & pepper.
Cook for another 4-5 minutes.
Take out the bay leaf before serving.
️Garnish with chopped coriander & sliced/ chopped mushroom.
️For garnishing, either pick up 2-3 mushroom from the saucepan/ spare the mushroom slices in the beginning, and cook them separately.