🍄 Creamy Mushroom + Potato Soup 🍄
Happy Friday everyone!! ☀️ with the temperature dropping so suddenly over the past few days I felt like making something a bit autumnal, and so went for this incredible mushroom soup. It was soo tasty, creamy and filling and contains so many nourishing, whole-foods and healthy ingredients. Something I loooove about soup is that you can literally fit your whole days worth of veg in just one delicious bowl 🤤 Here’s the simple recipe if you wanna make it yourself:
✨ 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
➡️ 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.