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Vegan mushroom soup

With the cooler weather upon us, I love to make big pots of soup. Nice to take for lunch, either cold, or warm in a thermos, and great to come home to, after a long day. I usually make soup with the leftover vegetables in the draw of the fridge, but I found this recipe on a better It makes 2 generous serves. Try it out, and if you like it, next time double it! It’s a good basic recipe, but add more vegetables if you like!


2 tbsp olive oil

350 gr mushrooms

3 cloves of garlic

1 onion, diced

1 tbsp of flour

1 tbsp Italian herbs

salt and pepper

3 cups of vegetable broth

1/2 cup of coconut cream


Saute the onion, garlic and mushrooms in the olive oil for about 10 minutes. Sprinkle the flour over the mushroom mix and stir until all the flower is absorbed.

Add the herbs, salt and pepper and vegetable stock, stir and scrape the brown bits of the bottom of the pan. Bring to the boil, then simmer for about 5 minutes. Remove the pot from the heat, and let the soup cool down enough, so you can put half of it safely in the blender or food processor to blend. (Hot soup in your blender might ruin the seal, or pop the lid!). Add the blended soup back into the pot and poor in the coconut cream. Gently heat again.

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