This Vegan Cream of Mushroom Soup is a sweet and sour dish. The mushrooms in this soup create a soup rich in nutrients, flavor, and color. Added sweetener is generally an integral part of this soup. If you have agave syrup just add a little bit of brown sugar. Super delicious and super healthy! You will love it!
Why this recipe works?
- Starting with olive oil and finishing with coconut cream allows you to cook with higher heat while adding flavor with the cream at the end.
- Using agave syrup adds extra taste.
- Using fresh herbs and seasoning packs it with flavor without complicating the dish.
Vegan Cream of mushroom Q&A
- Can I freeze it?
Of course. You just let the dish cool and put it in a sealed container. Keep on the freezer for up to 2 weeks. Once you wanna use it place it in a pan until it's fully melted and warm.
- Can I replace the coconut cream with another with coconut milk?
Oh yes! If you don’t like coconut cream just replace it with coconut milk and let it boil for quite some time to achieve the creaminess.
- Can I replace agave syrup?
Instead of Agave syrup, you can put brown sugar or any other sweetener of your choice.
So, just to sum up. You will love this recipe because of its:
Healthy
Delicious
Moist
Easy to make
It's full of protein!
You can serve it with delicious Greek pitta bread and a nice Salad with spinach and orange.
Step by Step Instructions
Gather all your ingredients (Photo 1)
In a pot, add the olive oil, chopped onion, chopped garlic, chopped ginger and green onions Sauté (Photo 2).
Chop the mushrooms and add them to the pot (Photo 3)
Let them saute until are soft and golden (Photo 4)
Add the agave syrup, the water, cube and coconut cream. Simmer over low heat for 30 minutes until it gets creamy (Photo 5 & 6)
Serve and enjoy! (Photo 7)
So easy! Vegan Cream of Mushroom Soup, I promise it tastes amazing!
Tips:
- Be sure do not omit the agave syrup. It gives the extra kick on the dish!
- Keep it outside the fridge for 1 day or in the fridge for 3 days.
- If the mixture seems too thick, thin it out with more broth or water.
- Fresh garlic is best, but you can use minced if that’s all you have on hand.
- Use a good quality vegetable stock.
More soup recipes!
Vegan Broccoli Soup with Baked onions
So do you like this gorgeous Vegan Mushroom Soup? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Vegan Cream of Mushroom Soup
Ingredients
- 3 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic chopped
- 2 tablespoon coriander powder
- 1 cup champignon mushrooms cut in slices
- 2 tablespoon agave syrup
- 2 cups water
- 1 vegetable cube
- 1 cup coconut cream
- salt as per your taste
- pepper as per your taste
Instructions
- Gather all your ingredients
- In a pot, add the olive oil, chopped onion, chopped garlic, chopped ginger and green onions
- Sauté
- Chop the mushrooms and add them to the pot. Saute them until are soft and golden.
- Add the agave syrup, the water, cube and coconut cream
- Simmer over low heat for 30 minutes until it gets creamy
- Serve it hot and enjoy!
Notes
- Be sure do not omit the agave syrup. It gives the extra kick on the dish!
- Keep it outside the fridge for 1 day or in the fridge for 3 days.
- If the mixture seems too thick, thin it out with more broth or water.
- Fresh garlic is best, but you can use minced if that’s all you have on hand.
- Use a good quality vegetable stock.
Nutrition
Are you planning to make this Vegan Mushroom soup recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
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