Creamy Vegan Mushroom Soup

This Creamy Vegan Mushroom Soup is perfect for the chilly nights because it warms up amazingly well and it gives you a feeling of coziness.

Ingredients:

• 500 g of mushroom of your choice
• 1.5 L of vegetable stock or water
• 1 small onion
• 2 medium carrots
• 2 cloves of garlic
• 3 small stalks of kale
• salt and pepper to taste
• 1 teaspoon of dried thyme
• 1 tablespoon of cornstarch, dissolved in 50 ml of water
• 2 bay leaves
• 1 teaspoon of olive oil
• 4 tablespoons of coconut cream for cooking

Let me tell you something. This soup is extremely easy to make, with just a few ingredients you will have an amazing soup, healthy and delicious, perfect for winter.

In just a few easy steps, you will make this soup.

First, prepare all your ingredients. The thing that takes the most time, is slicing the mushrooms, everything else is super easy.

Peel and slice the mushrooms, chop the onion and the garlic. Cut the carrots into small cubes.

In a soup pot add the oil, and then, the onion and carrots to saute for 5-6 minutes. After that, add the mushrooms and the garlic and saute for 5 more minutes. When there is no more water from the mushroom, season them with salt, pepper, and thyme, add the bay leaves and the stock (or water).

Bring the soup to a boil and let it cook on medium to low heat for approx. 20 minutes, until the carrots are cooked and soft.

Meanwhile, wash 3 small stalks of kale and de-stem it. Chop it thinly and set it aside.

After 20 minutes, add the kale, coconut cream for cooking mixed with the cornstarch and cook for 5 more minutes.

Serve hot with some crackers or a really good bread.

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Creamy Vegan Mushroom Soup

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 500 g of mushroom of your choice
• 1.5 L of vegetable stock or water
• 1 small onion
• 2 medium carrots
• 2 cloves of garlic
• 3 small stalks of kale
• salt and pepper to taste
• 1 teaspoon of dried thyme
• 1 tablespoon of cornstarch, dissolved in 50 ml of water
• 2 bay leaves
• 1 teaspoon of olive oil
• 4 tablespoons of coconut cream for cooking

Instructions

1. First, prepare all your ingredients. The thing that takes the most time, is slicing the mushrooms, everything else is super easy.
2. Peel and slice the mushrooms, chop the onion and the garlic. Cut the carrots into small cubes.
3. In a soup pot add the oil, and then, the onion and carrots to saute for 5-6 minutes.
4. After that, add the mushrooms and the garlic and saute for 5 more minutes.
5. When there is no more water from the mushroom, season them with salt, pepper, and thyme, add the bay leaves and the stock (or water).
6. Bring the soup to a boil and let it cook on medium to low heat for approx. 20 minutes, until the carrots are cooked and soft.
7. Meanwhile, wash 3 small stalks of kale and de-stem it. Chop it thinly and set it aside.
8. After 20 minutes, add the kale, coconut cream for cooking mixed with the cornstarch and cook for 5 more minutes.
9. Serve hot with some crackers or a really good bread.