I love this soup because it’s plant-based and warming. Mushrooms are a delicious source of B vitamins (aka stress busters that boost energy and brain function and help reduce brain fog) and are anti-inflammatory, antibacterial, antiviral and high in antioxidants. They also contain all essential amino acids and can help with gut health. Remember, a happy gut = a healthy mood. Did I also mention they contain selenium which is a beauty mineral (aka helps clear up blemishes)?
Perfect for a warming, filling plant-based soup on a cold winter night 🌙
Vegan Mushroom Soup
1/2 onion, finely diced
4 cloves garlic, minced
2 lbs crimini mushrooms, sliced
3 cups vegetable broth
1 (14 oz) can coconut milk
Salt + pepper
Fresh parsley, chopped
In a Dutch oven, or large pot, heat 1/4 cup water over medium heat, sauté the onion and garlic, until translucent. Add the mushrooms and sauté for 5 minutes.
Add the broth and bring to a boil. Lower heat to a simmer and cook covered for 10 minutes. Add the coconut milk, and cook for another 5 minutes.
Remove from heat and purée 1/3 (or more) of the soup in a blender. Add the purée to the soup and stir to combine. Season with salt and pepper.
Divide between bowls and garnish with parsley.