This is a hearty, flavorful and super easy mushroom soup to make. Use any mushrooms you like and feel free to add carrots and potatoes. Enjoy this creamy and delicious meal.

1 pound mushrooms (450 g), sliced
4 cloves of garlic, chopped
1 medium onion, chopped
3 cups unsweetened plant milk of your choice (750 ml), we used almond milk
2 cups vegetable stock (500 ml)
1/2 tsp ground ginger
1/4 tsp ground black pepper
The juice of one lemon

Add the veggies (mushrooms, garlic and onion – and carrots and potatoes), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
Blend the soup with an immersion or a regular blender.
Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve.
Optional: Top soup with some sautéed mushrooms and chopped fresh parsley.
Keep the vegan mushroom soup in a sealed container in the fridge for up to 4 days.

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