Vegan Mushroom Soup
Hungarian Style Vegan Mushroom Soup is so easy to make with Portobello mushrooms and pantry ingredients. This healthy soup is dairy-free, gluten-free and is perfect for cozy family meal.
Heat 1 tbsp of olive oil in a large pot and over medium heat. Add mushrooms, ¼ tsp of salt and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Transfer mushrooms to a plate.
In the same pot, heat the the remaining 1 tbsp of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
Add potatoes, soy sauce, thyme, broth, ½ tsp of salt and ¼ tsp of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
Add ¾ of cooked mushrooms back into the pot along with plant milk and cook for 5 more minutes or until the potatoes are soft.
Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat. Optional step: you can leave soup as it is, or you can use an immersion blender to blend half of the soup.
Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.
For a richer taste of the soup, use full fat coconut milk. If you're on a low fat plant based diet, you can either use almond milk or a combination of almond milk and coconut milk.
Calories: 455kcal | Carbohydrates: 47.8g | Protein: 15.5g | Fat: 23.5g | Saturated Fat: 14.2g | Sodium: 1487mg | Potassium: 1767mg | Fiber: 7.9g | Sugar: 6.9g | Calcium: 66mg | Iron: 5mg