Easy Vegan Mushroom Soup
This vegan mushroom soup is creamy and full of flavour. It's so easy to make and ready in 15 minutes.
Servings: 2 as a main or double as a starter
Ingredients
- 1 tbsp (1 tbsp) olive oil
- 1 (1) onion diced
- 8 oz (225 g) mushrooms sliced
- 2 cloves (2 cloves) garlic finely chopped
- 1 tsp (1 tsp) dried herbs
- 1 can (1 can) coconut milk
- 1 tbsp (1 tbsp) soy sauce
- 1 tsp (1 tsp) stock powder or bouillon
- 1 cup (240 ml) water
Instructions
- In a saucepan, heat the olive oil and fry the onions until translucent.
- Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink to about half their size.
- Add the garlic and dried herbs and fry for another minute.
- Now add the coconut milk, soy sauce, stock powder and water, and give it a good stir.
- Bring up to a simmer and cook for around 3 minutes.
- With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms for a garnish, or partially blend for a more textured soup.
- Serve with a swirl of coconut cream or vegan yoghurt, black pepper and a sprinkle of fresh herbs.
Notes
8oz or 225g of mushrooms is half a pound or approximately 3 cups sliced.
Use full fat, organic coconut milk for best results. 1 can = 13.5oz or 400g.
See the post above for variations, substitutions and storage tips.
Nutrition
Serving: 1bowl | Calories: 498kcal | Carbohydrates: 16g | Protein: 9g | Fat: 48g | Saturated Fat: 37g | Cholesterol: 1mg | Sodium: 802mg | Potassium: 880mg | Fiber: 2g | Sugar: 5g | Vitamin C: 9mg | Calcium: 62mg | Iron: 8mg
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