Mushroom Soup

This Vegan Lebanese Mushroom Soup is a rich and creamy delight, bursting with savory flavors and aromatic spices. Perfect as a comforting starter or a light meal, it highlights the earthy goodness of mushrooms in a velvety broth.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (button or cremini) - 300 grams, sliced
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Add the coconut milk, thyme, salt, and black pepper. Simmer for an additional 5 minutes, stirring occasionally.
6. Remove from heat and stir in the lemon juice. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches to puree.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms which support immune health.
• High in fiber from vegetables, promoting digestive health.

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