↠ Vegan Mushroom Soup

Millennial Motherhood - Vegan Mushroom Soup

With Fall right around the corner & the weather becoming more gloomy & the temperature dropping all we want is cozy sweaters, blankets, delicious warm baked good & of course comforting soups. Mushrooms have been one of my favourite ingredient items for the past couple of months. Fun Fact, I use to hate mushrooms! Since becoming Vegan. My whole food palate & taste buds have changed. At the beginning I had a hard time with certain food alternatives as I was having a hard time letting go of milk & yogurt. Now, I love anything almond or cashew based, or even coconut!
Let's get back to the mushrooms. Mushrooms are so so healthy for you. Their full of fiber, potassium, vitamin B & the vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Mushrooms are also a high in antioxidants! 

I urge you to try this recipe even if you're not a big mushroom fan. I have a feeling you will enjoy it. With all the delicious thyme, oregano & rosemary you may not even notice that it's a mushroom soup! 


This soup is just for you if you like mushrooms! 


  • 450g / 1lb fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button mushrooms)
  • ½ small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 4 cups mushroom OR vegetable broth/stock
  • 1 cup cashews
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp dried oregano

Instructions

  1. Place cashews in a bowl of water and leave to soak or fast soak for 20 mins in boiling water.
  2. In a large pot, sauté the onion and garlic in vegan margarine for 3 - 5 minutes, until onions are translucent &  sauté mushrooms except the Portobello.
  3. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes. 
  4. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
  5. Add the cashew cream and dried herbs to the soup pot, stirring well to combine.
  6.  Sauté Portobello separately & blend with emulsifier blender and add to the pot. 
  7. Allow to simmer for another 20 - 30 minutes.
  8. Season with salt and pepper, serve with bread if you would lie. :) 
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FoodTanya YoungFood, Treats, Yum, Vegan, Recipe