Vegan Cream of Mushroom Soup

5 from 1 vote

Vegan Cream of Mushroom Soup

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!

Course Appetizer

Cuisine American

Keyword mushroom soup, sauteed mushrooms, vegan cream of mushroom soup

Prep Time 20

Cook Time 20

Total Time 40

Servings persons

Calories 347kcal

Author Pinelopi Kyriazi

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