Craving a comforting and nourishing bowl of soup? Look no further than this easy-to-make, dairy-free mushroom soup recipe. Packed with flavor and perfect for the whole family, this vegan delight is ready in under half an hour.
This hearty vegan mushroom soup is a creamy and satisfying meal that’s perfect for a chilly day. Made with simple ingredients like mushrooms, onion, and vegetable stock, it’s a healthy and delicious option for vegetarians and vegans alike. The recipe is quick and easy to follow, making it ideal for busy weeknights. Serve with a side of crusty bread for a complete meal. For added texture, consider adding corn to the soup.
Let’s get cooking!
Serves
2 adults and 2 kids
Preparation time
8 minutes
Cooking time
20 minutes
Utensils needed
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Ingredients
- 1 tsp vegetable oil
- 10 mushrooms, chopped
- 1 onion, finely chopped
- 1 low-salt stock cube dissolved in 575 ml boiling water
- 425 ml low-fat milk
- Pinch of salt (optional)
- Pepper
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Method
- Sauté the vegetables: Heat the vegetable oil in a saucepan. Add the chopped mushrooms and onion and fry, stirring continuously for 5 minutes.
- Combine ingredients: Gradually stir in the dissolved stock cube and low-fat milk. Bring the mixture to a boil while continuously stirring.
- Simmer: Reduce heat and simmer for 20 minutes.
- Season: Add salt and pepper to taste.
Optional: For extra texture, add corn to the soup during the simmering process.
Enjoy your creamy vegan mushroom soup!
Nutritional information:
This recipe is a good source of protein, fiber, and vitamins A and C. It is also low in fat and calories.
- Calories: 150 per serving
- Protein: 5 grams per serving
- Fiber: 3 grams per serving
- Vitamin A: 10% of the daily value per serving
- Vitamin C: 5% of the daily value per serving
Additional tips:
- If you’re looking for a more flavorful soup, you can add a splash of white wine or sherry to the broth.
- To make the soup thicker, you can add a tablespoon of cornstarch or arrowroot flour to the broth.
- If you don’t have low-fat milk, you can use regular milk or almond milk.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
I hope these tips help you to create a delicious and nutritious vegan mushroom soup!
Tips on plating ideas:
- Serve in a bowl: This is the most classic way to serve soup, but you can get creative with the type of bowl you use. A rustic stoneware bowl or a modern glass bowl can both look great.
- Garnish with fresh herbs: A sprig of fresh thyme or rosemary can add a touch of color and flavor to your soup.
- Add a dollop of vegan sour cream: This will add a creamy texture and a touch of tanginess to the soup.
- Serve with a slice of crusty bread: This is a classic accompaniment to soup and will help to soak up the broth.
- Sprinkle with grated cheese: If you’re not vegan, you can add a sprinkle of grated Parmesan cheese for extra flavor.