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Vegan Mushroom Soup with Thyme and Cream

Name: Vegan Mushroom Soup with Thyme and Cream
Cuisine: All World Cuisine
Ingredients: 1 large white onion, finely chopped; 2 garlic cloves, roughly chopped; 2 tbsp olive oil; 600g chestnut mushrooms, sliced; 1 teaspoon fresh thyme leaves; 4 cups vegetable stock; 2 bay leaves; salt and pepper; 1 cup dairy free cream (I use @alpro but normal single cream also works); Optional garnishes: sauteed mushrooms, fresh parsley, and pumpkin seeds

Budget CookingClean-EatingQuick & EasyVeganVegetarianSoups, Stew, and ChiliEasy MealsEasy SoupOne-PotGluten FreeHealthyHealthy soupsQuick & healthySnackDairy-freeGluten-freeAll World CuisineKosherHalal

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Christianna

451 recipes

Ingredients

1 large white onion, finely chopped
2 garlic cloves, roughly chopped
2 tbsp olive oil
600g chestnut mushrooms, sliced
1 teaspoon fresh thyme leaves
4 cups vegetable stock
2 bay leaves
salt and pepper
1 cup dairy free cream (I use @alpro but normal single cream also works)
Optional garnishes: sauteed mushrooms, fresh parsley, and pumpkin seeds

Preparation

Cook onions and garlic in the olive oil over a medium heat for 10 minutes till softened but not browned
Add the mushrooms, increase the heat to high and cook for 5 minutes stirring regularly
Add the stock, thyme and bay and simmer for 10 minutes
Remove the bay leaves, add the cream and blitz to a smooth consistency
Season with salt and pepper and serve

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