Vegan Mushroom Soup
This low-carb vegan mushroom soup takes only a few minutes to prepare and is a creamy and filling soup for cold days.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 tsp. olive oil
- 1 large onion diced
- 1 clove fresh garlic
- 16 oz. mushrooms
- 8 sprigs fresh thyme leaves removed and set aside
- 2 cups low sodium vegetable broth
- 14 oz canned coconut milk coconut cream can also be used for extra creaminess
- 1 tbsp. coconut Aminos or regular soy sauce
- Salt and pepper to taste
Add oil, onion, garlic, and mushrooms to a large pot over medium heat and cook for about 8 - 10 minutes until the mushrooms start to release their juices.
Add the rest of ingredients and mix well. Bring the soup to a boil and then turn the heat lower to simmer for 10 - 15 minutes.
Scoop out a couple of cups of the soup, blend, and add back into the soup. This makes the soup more creamy and you can adjust how much soup you want to blend to your tastes.
Serve garnished with fresh thyme sprigs and coconut milk.
Calories: 221kcal | Carbohydrates: 13g | Protein: 3.2g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 152.1mg | Potassium: 532.7mg | Fiber: 2.6g | Sugar: 5.1g | Vitamin A: 290IU | Vitamin C: 13.8mg | Calcium: 18mg | Iron: 2.4mg | Net carbs: 10.4g