Vegan Mushroom Soup
Creamy mushroom soup, blended with skillet mushrooms, rosemary, garlic and broth. Cauliflower and cashews add dairy-free creaminess. Comes together in under twenty minutes!
Servings: 4 servings
- 8 oz baby bella mushrooms or any variety
- 8 oz shiitake mushrooms or any variety
- 4 cups mushroom broth or veggie broth
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic
- 1 Tbsp fresh rosemary chopped
- 1/2 cup cashews raw
- 4 cups cauliflower or one small head, chopped
- salt and pepper to taste
Warm soup pot over high heat.
Add the olive oil to your soup pot. Add the garlic and saute for a minute.
Lower heat to medium. Add in the mushrooms and rosemary. Saute for five minutes - or until tender, stirring occasionally.
At the same time as the mushrooms are cooking - in a large soup pot, bring water to a boil. Add the cauliflower and boil until tender - usually about five minutes.
When the cauliflower and mushrooms are finished, add them to your blender, along with the cashews, broth and a pinch of salt and pepper - you can add more to taste later. Optional: leave some of the mushrooms out of the blender if you want a slightly chunky soup with whole mushrooms folded in.
Blend from low to high until creamy. Taste test and add more salt and pepper to taste.
Add water to taste if you want to thin out your soup a bit. Broth can also be used, but this will make the soup more salty.
You can either serve directly from the blender or simmer in a soup pot until ready to serve. Add any mushrooms that you set aside to serve. Drizzle oil over top, if desired.
Calories: 256kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 981mg | Potassium: 844mg | Fiber: 4g | Sugar: 7g | Vitamin A: 515IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg