Creamy Mushroom Soup Recipe | Vegan
This creamy mushroom soup recipe with rosemary white beans is a great plant-based, dairy free and gluten free alternative to canned cream of mushroom soup with extra protein and fibre!
Servings 4 people
Calories 330kcal
Ingredients
- 2 tbsp Olive oil divided
- 1 lb mushrooms sliced
- 1 tbsp thyme leaves only, divided
- 1 tbsp rosemary leaves only divided
- 1 onion diced
- 3 cloves garlic
- 3 celery stalks minced
- 3 parsnips minced
- 2 19 oz cans white beans cannellini beans
- 6 cups reduced sodium vegetable broth
- ¼ cup nutritional yeast
- Lots of cracked black pepper and salt to taste
- To garnish:
- Vegan sour cream
- Pistachios crushed
- Hemp hearts
- Thyme leaves
Instructions
- Add half of the olive oil to a large saucepot over medium heat. Add in the mushrooms and half the thyme and rosemary. Sautee mushrooms until golden brown. Remove the mushrooms and place in a bowl or plate.
- Add the rest of the olive oil to the saucepot along with the garlic, onion, parsnips, celery and remaining thyme and rosemary. Saute until the onions start to soften, about 4-5 minutes. Add the white beans, stock, nutritional yeast and half of the mushrooms and cook for 5 minutes.
- Transfer to a food processor or blender and puree until smooth. Season generously with salt and pepper and stir in the remaining mushrooms.
- Garnish with vegan sour cream, pistachios, hemp hearts and thyme leaves.
Nutrition
Calories: 330kcal | Carbohydrates: 65g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 1501mg | Potassium: 1578mg | Fiber: 16g | Sugar: 13g | Vitamin A: 878IU | Vitamin C: 27mg | Calcium: 167mg | Iron: 6mg