Creamy vegan mushroom soup
This creamy vegan mushroom soup is the perfect way to enjoy mushrooms and get all their healthy benefits. This soup is easy to prepare and delicious to serve during rainy days.
6 people
Calories: 68kcal
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic in large pieces
- ½ teaspoon dried thyme
- Pinch of sea salt
- 1 lb fresh mushrooms cremini or white or a mixture of the two
- 4 cups of broth of vegetables or water
To serve
- Chopped chives or chopped fresh parsley
- Olive oil
- Freshly ground black pepper
Instructions
- In a large soup pot over medium heat add the olive oil, garlic and a pinch of sea salt. Leave for five minutes or until the garlic starts to brown. Add the thyme, leave 30 seconds to a minute and put the mushrooms and vegetable broth or water. Cover and leave for 20 minutes or until the broth begins to boil.
- Blend the soup very carefully and return to the pot. Try for seasoning and adjust if necessary. If you feel the soup is too thick, you can add a little more water, oat milk, almond milk or vegetable broth.
- Serve the soup and finish it with a splash of good quality olive oil, fresh herbs and a pinch of freshly ground black pepper.
Nutrition
Serving: 1cup | Calories: 68kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 631mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg