Creamy mushroom soup is a classic comfort food loved by many for its rich flavors and smooth texture. For those following a vegan lifestyle, recreating this dish without dairy products might seem challenging, but fear not! With the right ingredients and techniques, you can whip up a delicious vegan version that rivals the traditional recipe. In this article, we'll explore how to make a velvety vegan creamy mushroom soup that's sure to warm your soul and satisfy your taste buds.
This soup is so quick and easy to make and taste like you've spend hours preparing it. It is creamy and rich but also healthy and packed with fibre and protein.
Did you know that mushroom are a rich source of fibre, protein and antioxidants? All while being low in calorie. They add a nice rich flavour to this soup.
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CREAMY MUSHROOM SOUP RECIPE
Prep time: 15 min
Cooking time: 25 min Total time: 40 min
Servings: 4
Ingredients:
1-2 shallots - minced
4 garlic cloves - pressed
200 -300g. maitake mushrooms - in pieces (you could sub for any of your favourite mushrooms)
6-7 yellow potatoes - diced
1 tbsp dried thyme
1 tbsp dried Italian herbs
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
6-7 cups veggie broth
Juice of 1/2 lemon
1 cup unsweetened plant milk (here I used soy milk)
1/4 cup nutritional yeast
1 can white navy beans - drained and rinsed
6 cups green curly kale - chopped
salt and pepper to taste
Toppings:
Sprouts or micro greens (optional)
How to make it:
Sauté Aromatics:
In a large pot, heat a little oil over medium heat. Add minced shallots and pressed garlic cloves. Sauté until fragrant and translucent, about 2-3 minutes.
Add Mushrooms and Potatoes:
Add the maitake mushrooms (or your preferred mushrooms) and diced potatoes to the pot. Sauté for another 5 minutes, allowing the mushrooms to release their moisture and the potatoes to start softening.
Season the Soup:
Sprinkle in the dried thyme, Italian herbs, dried oregano, garlic powder, and onion powder. Stir well to coat the vegetables with the herbs and spices.
Pour in Vegetable Broth:
Pour in the vegetable broth, ensuring it covers the vegetables completely. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
Creamy Base:
Once the potatoes are cooked, add the lemon juice, unsweetened plant milk, and nutritional yeast to the pot. Stir well to combine and let it simmer for another 5 minutes to allow the flavors to meld.
Incorporate Beans and Kale:
Add the drained and rinsed white navy beans. Laddle about half the soup in a blender in order to create the creaminess desired. Pour back in the pot with the remaining chunky soup and stir in the chopped kale gently until the kale wilts, about 5 minutes. Season with salt and pepper to taste.
Serve:
Ladle the creamy mushroom and potato soup into bowls. Garnish with sprouts or micro greens for added freshness and texture.
Enjoy:
Serve hot and enjoy this comforting bowl of vegan goodness with your favorite crusty bread or crackers on the side.
Conclusion: With its robust flavors and creamy texture, this vegan creamy mushroom and potato soup with kale is a wholesome and nourishing dish that's sure to please vegans and non-vegans alike. Packed with nutritious ingredients and aromatic herbs, it's perfect for cozy evenings or as a hearty meal any time of the year. Customize it with your favorite mushrooms and enjoy the warmth and satisfaction it brings with every spoonful.
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