Cozy Vegan Mushroom Soup Recipe

About this recipe

A hearty and comforting vegan mushroom soup, perfect for dinner. Packed with umami flavors and creamy texture, this dish is ideal for those seeking a plant-based solution to warm up on chilly evenings.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 Ml Sesame Oil 10 Litres
• 100 G Jumbo Garlic 100g
• 60G Toasted White Sesame Seeds, 60G
• 100G Nutritional Yeast Flakes With Added B12, 100G
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 L So Good Natural Unsweetened Soy Beverage (Lactose-Free, Plant-Based / Vegan / Milk Alternative) - 1L
• 50G Picard Chopped Flat Parsley
• 400 Ml Coconut Merchant Organic Coconut Cream
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml

Instructions

1. 1. Heat 4 tablespoons of sesame oil in a large pot over medium heat. Add 4 cups of sliced mushrooms and 2 diced onions, and sauté until softened and lightly browned, about 8-10 minutes.
2. 2. Stir in 2 minced garlic cloves, 1/2 teaspoon of dried parsley, 1 tablespoon of sesame seeds, 2 tablespoons of tamari, and 2 tablespoons of nutritional yeast. Cook for another 2 minutes to combine the flavors.
3. 3. Sprinkle 1/4 cup of flour over the mixture and stir continuously for 2-3 minutes until the flour is lightly browned and incorporated.
4. 4. Gradually pour in 6 cups of vegetable broth, stirring to prevent lumps. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
5. 5. Fifteen minutes before serving, add 1 cup of unsweetened soy milk to the soup and stir well. If soy milk is unavailable, blend 1 cup of the soup with half a block of coconut cream until smooth, then return it to the pot.
6. 6. Taste and adjust seasoning if needed. Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil, alongside crusty bread or biscuits.