Creamy Mushroom + Potato Soup

Ingredients

  • 2 tbsp any oil/vegan butter (i used olive)
  • 4 cloves garlic minced
  • 1 large onion chopped
  • 1 pack any mushrooms (i used button)
  • 4 medium-sized potatoes, diced
  • 1 carrot finely chopped, optional
  • 2 tsp rosemary or thyme
  • 2 tbsp soy sauce
  • 2 cups vegetable broth (480ml) (add more stock if you prefer a thinner soup - you can see as you go)
  • 2 tsp cornstarch or arrowroot or tapioca starch
  • 1 can coconut milk (400ml)
  • sea salt + black pepper to taste
  • 4 tbsp nutritional yeast flakes (optional)
  • fresh parsley chopped, optional to serve

Preparation

  1. Heat the olive oil in a big pan or pot over medium-high heat

  2. Once hot, add the onions and sauté for 2-3 minutes until softened

  3. Add the mushrooms and cook for 4-5 minutes or until golden

  4. Then, add the chopped, carrots, garlic, and thyme, continue cooking until the mushrooms have caramelized, about 3 minutes

  5. Pour in the soy sauce, toss to coat until mushrooms are browned

  6. Remove a few mushrooms and reserve for the topping, if desired)

  7. Whisk together 1/4 cup of the vegetable broth and cornstarch in a measuring jar

  8. Pour into the mushroom mixture along with remaining broth, as well as the diced potatoes

  9. Stir to combine and bring to a boil

  10. Then turn down the heat to a medium-low and simmer for about 15-20 minutes, or until thickened + potato + carrots are softened

  11. Then, stir in the coconut milk, nutritional yeast if using, plus salt and pepper to taste

  12. Cook for further few minutes

  13. Taste and adjust seasonings as needed

  14. Add more broth if it gets too thick)

  15. At this point, you can blend the soup until smooth and creamy

  16. Serve with reserved mushrooms, fresh parsley and bread

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