Hearty Vegan Cream Of Mushroom Soup With Coconut Milk (Easy, Gluten-Free)
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4.9
63 reviews
Excellent
Hearty Vegan Cream Of Mushroom Soup With Coconut Milk (Easy, Gluten-Free)
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Our Hearty Vegan Cream of Mushroom Soup with Coconut Milk will leave vegans and meat eaters alike satisfied. This easy Hungarian vegan soup is the perfect weeknight dinner with some crusty bread on the side.
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Ingredients
- 2 tablespoon olive oil or vegetable broth
- 14 oz mushrooms Portobello or white Button mushrooms, thinly sliced
- 1 medium yellow onion finely minced
- 2 stalks celery diced
- 4 teaspoon arrowroot starch or 2 tablespoon of all-purpose flour
- 2 teaspoon sweet paprika
- 4 medium potatoes diced
- 2 tablespoon tamari or soy sauce
- 2 teaspoon dried thyme
- 5 c vegetable broth
- 1 c coconut milk
- ¼ c plant-based yogurt optional
- 2 cloves garlic
- salt, pepper
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Instructions
- Heat 1 tablespoon of olive oil in a large pot and over medium heat. Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Add ¼ teaspoon of salt, stir and transfer mushrooms to a plate.
- In the same pot, heat the the remaining 1 tablespoon of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
- Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
- Add potatoes, soy sauce, thyme, broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
- Add ¾ of cooked mushrooms back into the pot along with coconut milk and cook for 5 more minutes or until the potatoes are soft.
- Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat.
- Optional step: you can leave soup as it is, or you can use an immersion blender to blend half of the soup.
- Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.
Notes
- Plant-based milk. For a richer taste of the soup, use full fat coconut milk. If you're on a low fat plant based diet, you can either use almond milk or a combination of almond milk and coconut milk.
- Storage. This gluten-free vegan cream of mushroom soup should be stored in the airtight container in the fridge. It will last about 3 days.
- Freezing. You can also freeze this hearty Hungarian soup. I recommend freezing the soup minus the creamy components. Add it to a freezer-safe bag and freeze.
- When you're ready to consume the vegan mushroom soup, you can add milk and yogurt and cook the soup for a few more minutes until it is hot and bubbly. The soup will keep well in a freezer for about 2 months.
- Defrosting. Remove container with the soup from the freezer and allow it to thaw in the fridge for several hours or overnight.
- Alternatively, place the the container with the soup under a running water for a few minutes. The, pour the soup in a pan and reheat until bubbly.
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
47.8g
(16%)
Protein
15.5g
(31%)
Fat
23.5g
(36%)
Saturated Fat
14.2g
(71%)
Sodium
1487mg
(62%)
Potassium
1767mg
(50%)
Fiber
7.9g
(32%)
Sugar
6.9g
(14%)
Calcium
66mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 47.8g | 16% |
| Protein | 15.5g | 31% |
| Fat | 23.5g | 36% |
| Saturated Fat | 14.2g | 71% |
| Sodium | 1487mg | 62% |
| Potassium | 1767mg | 38% |
| Fiber | 7.9g | 32% |
| Sugar | 6.9g | 14% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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