Vegan Creamy Mushroom Soup
Cook Time
45 Minutes
Serving Size
4-6 People
Ingredients
- 1 Tbsp Olive Oil
- 1 Yellow Onion Chopped
- 2 Garlic Cloves Finely Chopped
- 1 Container Oyster Mushrooms Chopped
- 2 Portobello Mushrooms Chopped
- 2 Tbsp Tamari
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Tumeric
- 1 tsp Paprika
- 1 tsp Cumin
- 2 Cups Veg Broth (See My Gut Healing Broth Recipe)
- 1 Cup Canned Coconut Milk (Full Fat)
- 3 Tbsp Arrowroot Starch
- 2 Tbsp Coconut Kifer, Vegan Sour Cream or Cashew Cheese (Optional)
Directions
- In a Dutch oven or large pot
- Sauté onions in oil for 5 minutes. Add garlic and let cook for a few more minutes
- Add mushrooms and let cook for another five minutes until they are nice and brown.
- Stir in tamari, apple cider, spices and broth. Cover and reduce heat. Let simmer for 15 minutes
- In the meantime, whisk arrowroot starch with coconut milk. Let sit
- Once 15 mins is up, add the starch and milk mixture to your pot. Let simmer for another 10-15 minutes to allow thickening, stir occasionally.
- Finally, add your vegan cream cheese, cashew cheese or even nutritional yeast would be good!. Add S&P and a squeeze of fresh lime on top. Serve and enjoy!