1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Organic Fresh Mushroom Soup is all about comfort in its purest form. Made with fresh organic mushrooms, onions, and a hint of herbs, it’s a wholesome dish that’s both hearty and easy to prepare. Enjoy it as a warming lunch, a light dinner, or serve it as a starter to impress your guests.
INGREDIENTS
2 tbsp olive oil or vegan butter
1 medium onion, chopped
2 cloves garlic, minced
400 g fresh organic mushrooms (button, cremini, or mixed), sliced
4 cups vegetable broth
1 tsp dried thyme (or 1 tbsp fresh thyme)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup unsweetened plant-based milk (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Method
Heat olive oil or vegan butter in a large pot over medium heat.
Add onion and garlic, cooking until fragrant and soft, about 3–4 minutes.
Stir in the sliced mushrooms and cook until they release their juices and turn golden, about 8 minutes.
Pour in the vegetable broth and add thyme. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
For a smooth texture, use an immersion blender to blend the soup until creamy. For a chunkier version, blend only half and leave the rest as is.
Stir in the plant-based milk if using, then season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.