Vegan mushroom soup that will be sure to please.
Ingredients
- 1 tablespoon olive oil
- 1 large large onion, diced
- ¾ cup sliced fresh mushrooms
- 1 teaspoon dried thyme
- 3 cups vegetable broth
- 2 bay leaves
- 2 tablespoons gluten-free soy sauce (tamari)
- 6 tablespoons cornstarch
- ¼ cup cold water
- 3 cups coconut milk
- salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
Step 2
Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.
Cook’s Notes:
Almond milk can be substituted for the coconut milk if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 457 | |
% Daily Value * | |
Total Fat40g | 51% |
Saturated Fat33g | 163% |
Sodium913mg | 40% |
Total Carbohydrate24g | 9% |
Dietary Fiber4g | 13% |
Total Sugars4g | |
Protein6g | |
Vitamin C5mg | 25% |
Calcium65mg | 5% |
Iron7mg | 38% |
Potassium492mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this