Most people think of mushrooms as a vegetable, but they are actually a fungi that is low in calories, has no cholesterol, very little sodium and extremely rich in fiber, protein and antioxidants.
There are so many different types of mushrooms and most cuisines all over the world use mushrooms in some form or the other – dried, dehydrated, boiled, fried, baked, sautéd, to name just a few. You can learn more about the different types of mushrooms and the best ways to use them here.
I love using mushrooms as a meat substitute, I find it so versatile and easy to cook with. In this recipe I use cremini mushrooms, but you can use your favourite mushrooms. White button mushrooms or portobello will work in this recipe as well. In fact these three mushrooms are from the same family and cremini mushrooms are just a baby version of the large portobellos. Because portobellos are quite pricey (where I presently reside), I don’t use them to make soup. However, I love using portobellos to make a vegan steak on the BBQ.
This mushroom soup of mine is comfort food, I find it so satiating and filling because I add a good quality fat to this recipe. When making home-made soup, I never use stock of any sort. I find it un-necessary. Adding your own fresh ingredients, in the right order and sautéing for the right amount of time will create a delicious stock, while you’re making your soup.
You don’t need to chop your vegetables fine because everything gets blended right at the end. I like to reserve a cup or so of the mushrooms and leaks after it’s cooked, to add to the soup after blending. This way you get a bit of texture in your cream soup.
Instead of using cream and milk , I use raw cashews and coconut milk, The taste is so delicious and light, unlike heavy soup when cream is added.
Watch this short video below to see how quick, easy and simple it is to make delicious home-made mushroom soup. This is so good, I promise you, you will be licking your bowl and using this recipe again and again, so bookmark it! Also, this recipe is so tasty as a pasta sauce, or a sauce to go over your favourite pepper steak 🙂
Vegan Cream of Mushroom Soup
- 1 Vitamix Blender
- 1.5 lbs Mushrooms (use any kind of fresh mushrooms not dried)
- 1 leek (medium size)
- 4 cloves garlic (large cloves)
- 1/2 cup raw cashew nuts (raw & unsalted cashew nuts are best)
- 1 cup coconut milk (you can use full fat or light)
- 4 cups water
- 2 tbsp fresh thyme (you can use dried thyme or any fresh herbs such as parsley, if you don't have thyme)
- 1.5 tbsp oil (avocado or coconut oil will work well)
- 1 tsp salt (add salt according to preference and taste)
- Wash mushrooms and leak, clean garlic
- Chop garlic, leek and mushrooms. No need to chop super fine, as you will be blending at the end
- Turn on heat to medium, to a pot add oil, when hot sauté chopped garlic for 2/3 minutes, be careful not to burn. Add in the chopped leeks, sauté for another 2 minutes. Now add in the mushrooms and toss really well
- Add water and salt, mix well, close pot and cook for 18 to 20 minutes on medium heat. Once your mushrooms are soft, reserve a cup of the cooked mushrooms and leeks
- Transfer your hot soup to a Vitamix blender or any blender you use. Be careful as the soup is hot
- Add the raw cashews, 1 to 2 tbsp of fresh thyme. Now secure the lid firmly and blend the soup, starting on variable 1 and slowly increasing to high speed.
- Transfer the blended soup back into the pot, add in the reserved mushrooms and leeks. Taste and add more salt if needed
- Serve in individual bowls, topping with fresh thyme leave and freshly ground pepper
- Enjoy on it's own or with baguette