About the Recipe
This Creamy Vegan Mushroom Soup is a great source of flavor and nutrition, making it a satisfying meal. Mushrooms are a good source of fiber and vitamins, while the almond milk adds creaminess and nutrition without the need for dairy. The soup is also low in calories, making it a great option for anyone looking to maintain a healthy diet.
1 onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
3 cups vegetable broth
1 cup unsweetened almond milk
1 tablespoon olive oil
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, garlic, and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5-7 minutes.
Add vegetable broth to the pot and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes.
Use an immersion blender or regular blender to blend the soup until smooth and creamy.
Return the soup to the pot and add almond milk and nutritional yeast (if using). Stir to combine.
Season with salt and pepper to taste.
You can add other vegetables such as carrots or celery to the soup for added texture and flavor.
For added protein, you can add cooked beans or lentils to the soup.
This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prepping or for leftovers.