Make dairy-free cream of mushroom soup, vegan, gluten-free, and ready in 30 minutes, rich in fiber and antioxidants.
Ingredients
- 1 lb mushrooms cremini or button, 450g, sliced
- 1 medium onion diced (100g)
- 2 garlic cloves minced
- 2 cups vegetable broth 500ml
- 1 cup unsweetened almond milk 240ml
- 1 tablespoon olive oil
- ½ teaspoon white pepper
- ½ teaspoon sea salt
- Optional: 1 teaspoon fresh thyme for extra flavor
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until soft.
Add mushrooms and cook for 8-10 minutes until they release moisture and brown slightly.
Pour in vegetable broth and almond milk. Stir in white pepper, salt, and thyme (if using). Simmer for 10 minutes.
Use an immersion blender to puree until smooth. For a thinner soup, add more broth (¼ cup at a time).
Taste and adjust seasoning. Serve hot as a starter or pair with Italian Herb Steamed Chicken or Pomegranate and Goat Cheese Salad.
Refrigerate in an airtight container for up to 4 days or freeze for 1 month. Reheat gently on the stovetop.
