I don’t know what’s come over me lately, but I can’t seem to stop making soups. This time we’re using white button mushrooms, herbs, and a few other simple ingredients to create a creamy healthy easy vegan mushroom soup without cream or flour. Not to brag, but this hearty mushroom recipe is also gluten-free and paleo. So, it’s basically air. Nobel prize here I come.
I said creamy mushroom soup, and the secret here, again like the butternut squash soup, is cashews. You can of course, use coconut milk too. I had made some cashew milk the day before, and I used it to make the soup thicker and creamier. I didn’t strain it, so those small chunks you see in some of the photos – it’s cashews. You won’t have them if you use coconut milk or strained cashew milk.
Another magic trick I did to make things creamy was blending about a cup of the soup, once it was all cooked and adding that blended mush back into the cooking pot.
Result = SO good! I actually am not crazy about mushrooms (they kinda freak me out), but this soup is amazing! We enjoyed it for dinner and then for lunch the next day. Here’s the recipe and I’ll include the step-by-step photos below.
Mushroom Soup
Using white button mushrooms, thyme and a few other simple ingredients, this tasty creamy easy mushroom soup is healthy, vegan, gluten-free and made without cream or flour.
Ingredients
- 12oz/ 350g white button mushrooms, washed, sliced*
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1/2 cup spinach or kale (optional)
- 1 tbsp fresh thyme leaves
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- 2 tsp crushed red pepper
- 2 cups water**
- 1 cup cashew milk***
- 1-2 tbsp lemon juice (fresh)
- salt and pepper to taste
Instructions
- Clean and slice the mushrooms. Finely chop the onion, kale (or spinach if using) and carrot, mince the garlic, grate the ginger and wash the thyme leaves.
- Sauté the onion and garlic with the crushed red pepper, grated ginger and olive oil in a cooking pot at medium-high for 1-2 minutes until fragrant.
- Add in the mushrooms and saute, stirring for about 2 minutes. Then add in the carrots and the kale. Stir for two more minutes. Add salt, pepper and the water or the stock.
- Bring to a boil and add the thyme leaves. Once boiling, reduce the heat and simmer 15 minutes.
- Add in the cashew milk and the lemon juice, and cook for 2-3 more minutes, stirring.
- Take out 1 cup of the soup and blend it (I used an immersion blender for this), then add it back in to make the soup thicker.
- Stir for a few more minutes and serve!
- Enjoy!
Notes
*cremini mushrooms will do just as well
**or stock
***you can also use coconut milk; for the cashew milk, I blended ⅓ cup soaked cashews with ⅔ cup water
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 12gSodium: 172mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 6g
How To Make Mushroom Soup Without Cream
Clean and slice the mushrooms. Finely chop the onion, kale (or spinach if using) and carrot, mince the garlic, grate the ginger and wash the thyme leaves.
Sauté the onion and garlic with the crushed red pepper, grated ginger and olive oil in a cooking pot at medium-high for 1-2 minutes until fragrant. Add in the mushrooms and saute, stirring for about 2 minutes.
Then add in the carrots and the kale. Stir for two more minutes. Add salt, pepper and the water (or the stock).
Bring to a boil and add the thyme leaves. Once boiling, reduce the heat and simmer 15 to max 20 minutes.
Add in the cashew milk and the lemon juice, and cook for 2 more minutes. Then take out 1 cup of the soup and blend it (I used an immersion blender for this), then add it back in to make the soup thicker.
Stir for a few more minutes and serve! Enjoy!
