Vegan Creamy Mushroom Soup

9 INGREDIENTS • 4 STEPS • 30MINS

Vegan Creamy Mushroom Soup

Recipe

4.7

3 ratings

Fully vegan, high in protein and super creamy, this mushroom soup will warm you up on these cold winter nights!

Fully vegan, high in protein and super creamy, this mushroom soup will warm you up on these cold winter nights!

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

30MINS

Total Time

$1.42

Cost Per Serving

Ingredients

Servings

4

us / metric

600 g

Mushrooms

2 cloves

2 Tbsp

Extra-Virgin Olive Oil

200 g

Firm Tofu

1 tsp

Pink Himalayan Sea Salt

1/2 tsp

Freshly Ground Black Pepper

1 Tbsp

as needed

4 Tbsp

Mixed Seeds

Nutrition Per Serving

VIEW ALL

Calories

186

Fat

13.6 g

Protein

10.5 g

Carbs

9.2 g

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

Cooking Instructions

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step 1

Remove any dirt from the Mushrooms (600 g) and chop them up.

step 2

In a large saucepan, heat up Extra-Virgin Olive Oil (2 Tbsp) and saute the Garlic (2 cloves) until golden in color. Add the mushrooms, water and season with Pink Himalayan Sea Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.

step 3

Move mushrooms and their cooking liquid into a blender. Add the Firm Tofu (200 g), Fresh Parsley (1 Tbsp), and Truffle Oil (as needed). Blend until creamy.

step 3 Move mushrooms and their cooking liquid into a blender. Add the Firm Tofu (200 g), Fresh Parsley (1 Tbsp), and Truffle Oil (as needed). Blend until creamy.

step 4

Serve it up with a sprinkle of Mixed Seeds (4 Tbsp) and enjoy!

step 4 Serve it up with a sprinkle of Mixed Seeds (4 Tbsp) and enjoy!

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