I have a love / hate relationship with mushrooms.
I love them, because they are tremendously healthy. They are loaded with antioxidants, boost immune function, protect heart health, promote better brain function and have even been shown to help prevent cancer! The hate part comes in with the texture…
It’s important to eat mushrooms cooked vs. raw to cook out naturally-occurring, yet potentially toxic compounds…and I don’t love how mushrooms become mushy when cooked.
But when I blend them up for soup, it takes care of the mush factor and I love the flavor!
That’s where this delicious recipe for cream of mushroom soup comes in. It’s warm, flavorful and unbelievably simple to make! Plus, it’s 100% plant-based.
THE RECIPE
PLANT-BASED CREAM OF MUSHROOM SOUP
~ Makes 4 to 5 servings ~
Organic Ingredients:
- A 32-ounce carton of vegetable broth
- 1 cup of full-fat coconut milk
- 16 ounces of white button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 1 tablespoons of garlic powder or 8 cloves of organic garlic, finely diced
- 1 teaspoon of Himalayan pink salt
- 1/2 teaspoon of organic black pepper
NOTE: Feel free to add other spices to your soup. For example, I often add several hearty dashes of Italian seasoning (mix of oregano, basil, marjoram and sage) to my mine.
Ninja Preparation:
Step 1:
OPTION 1: Put all in the ingredients in an Instant Pot, set the lid to seal and cook using the “Soup” setting.
OPTION 2: Put all the ingredients in a large pot on the stove, bring to a bowl and then simmer until all the ingredients are tender and the flavors are melded.
If you like a chunky soup consistency, leave as is and enjoy! If you prefer a smooth/creamy consistency…
Step 2:
Pour the cooled soup into a high-speed blender and blend it to the desired consistency. Depending on the size of your blender, you will likely have to blend just half of the soup first and then the other half to avoid spillage.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup freezes quite well and will last in the freezer for about 2 months.
Below is a look at all the ingredients simmering in the pot:
Below is a look a the finished product blended. I like to enjoy mine with veggies on the side, because I love how the cool crispness of the veggies meets the warmth of the soup. YUM!
Cheers to enjoying a simple soup recipe that’s healthful and 100% plant-based!
With love and gratitude,
Kandi
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