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
Heat the olive oil in a big pan or pot over medium-high heat
Once hot, add the onions and sauté for 2-3 minutes until softened
Add the mushrooms and cook for 4-5 minutes or until golden
Then, add the chopped, carrots, garlic, and thyme, continue cooking until the mushrooms have caramelized, about 3 minutes
Pour in the soy sauce, toss to coat until mushrooms are browned
Remove a few mushrooms and reserve for the topping, if desired)
Whisk together 1/4 cup of the vegetable broth and cornstarch in a measuring jar
Pour into the mushroom mixture along with remaining broth, as well as the diced potatoes
Stir to combine and bring to a boil
Then turn down the heat to a medium-low and simmer for about 15-20 minutes, or until thickened + potato + carrots are softened
Then, stir in the coconut milk, nutritional yeast if using, plus salt and pepper to taste
Cook for further few minutes
Taste and adjust seasonings as needed
Add more broth if it gets too thick)
At this point, you can blend the soup until smooth and creamy
Serve with reserved mushrooms, fresh parsley and bread