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.
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.
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 health benefits
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 don’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.
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!
Mushroom soup
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Equipment
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 don’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
@inspirationhunters This vegan mushroom soup is my lately obsession 🥰 #mushroom #mushroomsoup #vegansoup #souprecipe
♬ Numb Little Bug – Em Beihold
Notes
Nutrition
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