Mushroom soup

Mushroom soup

September 14, 2022
4 min read
Vegan soup

This vegan creamy mushroom soup is so tasty and aromatic. Combination of three types of mushroom make it extra dedicates and with zucchini we get the extra creaminess. This soup is so yummy that you will make it all year long.

Mushroom soup

Why we love Mushroom soup

We love this soup because of the taste, aroma, creaminess without any dairy and also for the great health benefits that bring for our body. This soup contains three types of mushroom which are really common but by free to use your favorite one.

Inspiration Hunters

Mushroom

Mushroom are so incredible. There are approximately 14,000 species of mushrooms. They can provide us with a great health benefits, for instance they help balance cholesterol levels, improves the immune system, helps to lower blood pressure. They are rich in copper, selenium and help us to keep healthy skin and also may help us loss weight.

Mushroom soup

Mushroom health benefits

  • Helps to fight cancer
  • Good for your heart
  • Helps lower cholesterol levels
  • Helps to treat anemia
  • Improves body immunity
  • Aids in weight loss
Mushroom soup

How to make Mushroom soup

Prep your veggies: Sliced onion in smaller squares, peel garlic, sliced zucchini and celery in smaller pieces. In pot heat olive oil add chopped onion and simmer for 3 minutes until onion soften but donโ€™t get brown color, add with peel garlic, portabello & oyster mushroom, zucchini, carrots, celery, parsley. Pour over vegetables stock and season with salt & pepper. Bring everything to boiled then turn heat on medium and let it cooked for 15 minutes.

Mushroom soup

Blend mushroom soup in blender until creamy. In pan heat oil and add chopped porcine mushrooms season with salt, pepper and red pepper powder and let fry until golden brown around 5 minutes. Serve mushroom soup with fried mushroom topping. Enjoy!

Vegan soup

Mushroom soup

This vegan creamy mushroom soup is so tasty and aromatic. Combination of three types of mushroom make it extra dedicates and with zucchini we get the extra creaminess. This soup is so yummy that you will make it all year long.

If you love this recipe, let me know with a 5-star rating!

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mediterranean
Servings 2 people
Calories 128 kcal

Equipment

1 Food processor

Ingredients
  

  • 1 cup Mushroom, portabello
  • 1 cup Mushroom, oyster
  • 1 tbsp Olive oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 cup Zucchini
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • Parsley
  • 800/100 ml Vegetables stock

Topping

  • 1 cup Mushroom, porcine
  • 1 tbsp Red pepper powder
  • Salt & Pepper

Instructions
 

  • Prep your veggies: Sliced onion in smaller squares, peel garlic, sliced zucchini and celery in smaller pieces.
  • In pot heat olive oil add chopped onion and simmer for 3 minutes until onion soften but donโ€™t get brown color, add peeled garlic, portabello & oyster mushroom, zucchini, carrots, celery, parsley. Pour over vegetables stock and season with salt & pepper. Bring everything to boiled then turn heat on medium and let it cooked for 15 minutes.
  • Blend mushroom soup in blender until creamy.
  • In pan heat oil and add chopped porcine mushrooms season with salt, pepper and red pepper powder and let fry until golden brown around 5 minutes.
  • Serve mushroom soup with fried mushroom topping.
  • Enjoy!

Video

Notes

Tips: if you donโ€™t like your soup too thick, be free to add more water to get your wish consistency.

Nutrition

Calories: 128kcalCarbohydrates: 25gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 158mgPotassium: 1290mgFiber: 8gSugar: 10gVitamin A: 6706IUVitamin C: 21mgCalcium: 63mgIron: 3mg
Keyword Mushroom
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