This Delicious Mushroom Soup Is Vegan, Too
Savory Vegan Mushroom Soup
Mushroom soup is a fall and winter favorite but now you can make a light, healthy version low in calories and fat yet packed with flavor and nutrients. Whole food ingredients like detoxifying mushrooms, onion and garlic make the base for this simple soup you can make in minutes. Vegetable broth and the secret ingredient, rolled oats, blend together to create a creamy smooth, savory soup. Every ingredient in this recipe lends itself to health; mushrooms in particular are packed with immune boosting compounds called beta-glucans and are a rich source of vitamins and minerals. Excellent for freezing or leftovers, be sure to whip up a batch of savory vegan mushroom soup for your lunch or dinner this week!
Yields 8 Cups
Ingredients
1 pound white or cremini mushrooms, sliced
1 medium yellow onion, roughly chopped
3 cloves garlic, minced
1 quart vegetable broth
2/3 cup old-fashioned rolled oats (not instant or steel-cut)
½ tsp. kosher salt
1 tsp. freshly ground black pepper
2 Tbs. mellow white miso
¼ cup chopped fresh parsley
Instructions
1. Coat the bottom of soup pot with grapeseed oil and place over medium-high heat. Sauté mushrooms, onion and garlic 3-4 minutes or until they soften.
2. Cover; reduce heat to low and cook 4-5 minutes until tender and mushrooms release liquid. Add vegetable stock and oats. Cover and simmer 10 minutes.
3. Transfer soup to a large blender or use an immersion blender in the soup pot. Puree all ingredients, adding salt and pepper, tasting to test flavor.
4. Add miso when soup is no longer boiling hot (boiling can destroy the probiotics in the miso). Ladle into bowls; garnish with parsley and serve hot.
FoodTrients
Allium
B-vitamins
Beta glucans
Biotin
Copper
Manganese
Probiotics
Quercetin
