This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.
Prep/ cook time : 30 minutes
Serves : 2
Ingredients :
- 2 tablespoons olive oil
- 4 ½ cups (365g) Swiss Brown mushrooms chopped
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 tbsp plain flour
- 1 bay leaf
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 2 ¾ cups vegetable broth
- ½ cup full fat coconut milk
Method :
- In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
- Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
- Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
- Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.
Special equipment | blender with vented lid – alternatively a stick blender can be used.
Notes | if you prefer not to use coconut milk, replace with cream in equal measure.
This recipe by A Better Choice !
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