A good bowl of soup can be very comforting. Especially when the weather is cold outside, I love enjoying a big bowl of soup. You can enjoy it as a lunch dish or as a starter, but with some wholewheat toast or healthy crackers it’s enough for a main dish. The benefits of soup are that it’s very easy to get a big portion of vegetables in your meal and that it’s a great way to finish some leftover vegetables that you might have lying around.
I made this mushroom soup and I’m sharing the recipe with you on this page. This mushroom soup is vegan, but it’s still very creamy.
Scroll down for the recipe of vegan mushroom soup.
I made this mushroom soup and I’m sharing the recipe with you on this page. This mushroom soup is vegan, but it’s still very creamy.
Scroll down for the recipe of vegan mushroom soup.
Recipe Vegan Mushroom soup
Ingredients:
Ingredients:
400 grams mixed mushrooms, sliced
1 red onion, sliced
2 gloves garlic, minced
1 liter vegetable broth
500 ml (2 cups) plant-based milk
Salt and pepper
Olive oil
2 gloves garlic, minced
1 liter vegetable broth
500 ml (2 cups) plant-based milk
Salt and pepper
Olive oil
Warm some olive oil in a big pan and saute the onion and garlic for 1 or 2 minutes. Add the mushrooms (leave some apart for decoration) and stir occasionally. Warm for 5-10 minutes (until the mushrooms have shrunk and lost most of their moist). Add the vegetable broth and the milk. Stir to combine and bring to a soft boil. Let it boil for about 20 minutes.
