This vegan cream of mushroom soup recipe is extremely simple for days that call for something hot and comforting. A healthy and guilt free option for your soup cravings.

I love making soups. They are such an easy way to get the family catch up on their dose of good nutrients in one dish. You will know this is true if you have already tried out the ultimate vitamin C soup and broccoli and sweet corn soup I’ve posted here.

How is the vegan cream of mushroom soup made?

There are many recipes on the internet for cream of mushroom and most start with cooking flour and milk followed by adding chicken or vegetarian broth, sliced mushrooms and finally cream.

My recipe for the vegan cream of mushroom is different in the sense that it uses neither flour nor milk nor cream.

In fact it follows a typical Indian style of cooking where the mushrooms are sautéed with spices, onions, garlic, tomatoes, blitzed and then mixed with coconut milk.

Now you know that this recipe is not just vegan but gluten free and diabetic friendly! A healthy and guilt free option for your soup cravings.

Benefits of mushroom

You can’t go wrong with mushrooms. They are nutritious bombs that are packed with fibre, vitamins and minerals. They are also low in calories, low in sodium, fat-free and cholesterol-free.

They are a rich source of the antioxidant selenium that protects the body from damaging free radicals that cause heart diseases and cancer.
They are rich in the B vitamins- riboflavin, niacin, and pantothenic acid, which keep your heart strong, get your digestive juices going and also protect your skin.
They are a great source of minerals like copper and potassium, which are important for your heart and nerve health.

Recipe for vegan cream of mushroom soup

Vegan cream of mushroom soup

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer, Main Course

Cuisine Indian

Calories 148 kcal

Ingredients

1 1” cinnamon stick
2 cloves
2 cardamom pods
1 teaspoon ginger garlic
1 medium sized onion chopped
300 g cleaned and cut mushrooms
1 big tomato chopped
½ cup thick coconut milk
1 teaspoon pepper powder
Salt as required
2 tablespoons coconut oil

Instructions

Heat the coconut oil in a pan at medium flame and add the spices (cinnamon, cloves, cardamom)
Once they begin to sizzle, add the onions and ginger garlic.
When the onions are shiny and translucent, add the chopped mushrooms and tomatoes together.
Add salt and allow them to cook till the mushrooms reduce in size and the tomatoes are mushy.
Switch off the flame and transfer to a grinder. Allow this mixture to cool down a little and then grind it into a smooth paste. Use a little water if necessary to make it smooth.
Transfer it back to the pan. Now add the thick coconut milk and cook for another 2 minutes.
Garnish with pepper powder and toasted bread bits.

Notes

You can use chicken stock to make this soup tastier.

Keyword gluten free recipes, mushroom recipes, vegan recipe, vegetable soup recipe

Want a bite?

Try this- Vegan cream of mushroom soup- Being Rubitah- family recipes

If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!

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