Mushroom Soup

This vegan mushroom soup is a rich and creamy delight, perfect for a cozy meal that’s both satisfying and nourishing. The blend of earthy mushrooms and aromatic herbs creates a delightful comfort food experience.

Ingredients

• Olive oil - 1 tablespoon
• Yellow onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (cremini or button) - 300 grams, sliced
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Thyme - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes, until translucent.
3. Stir in the minced garlic, diced carrots, and celery; cook for another 5 minutes, stirring occasionally.
4. Add the sliced mushrooms to the pot and cook for 7-10 minutes, until they are softened and release their moisture.
5. Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring to a boil.
6. Reduce the heat and simmer for 10 minutes.
7. Stir in the coconut milk and cook for an additional 3-5 minutes to heat through.
8. Use an immersion blender to blend the soup until smooth, or leave it chunky if desired.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms.
• Supports heart health due to low saturated fat content.

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