Creamy vegan mushroom soup

2 bowls of mushroom soup

5 from 2 reviews

Creamy vegan mushroom soup is great to consume during those harsh winter months, its filling and low fat/carb and tasty too.




  1. Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
  2. Melt the coconut oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
  3. Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink  in volume as they start to cook during the given time.
  4. Season with thyme, black pepper and pink salt to taste.
  5. Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
  6. Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
  7. Puree the soup (in batches if necessary) in a blender until smooth.
  8. Return the ready made soup to the pot if additional warmth is required.
  9. Serve accordingly with optional gluten free bread or alone.