When I crave something hot, healthy and chewy, I know that it is time to make a hearty mushroom soup.
This coconut curry mushroom lover’s soup can be made with one type of mushroom or you can mix them.
From shiitake to portabello to button, and more, I love all kinds of mushrooms — so I usually add several types to my soups.
Mixing mushrooms definitely enhances the flavor and texture of this soup.
Adding coconut milk is a great way to make vegan mushroom lover’s soup a little creamier without the addition of dairy.
Many recipes call for wine, but I like make my soup a little spicier by adding a good organic curry seasoning.
Clearly, the blend of herbs and spices elevates the flavor.
This coconut, curry, vegan mushroom soup is a mushroom lover’s delight! It’s easy to make, dairy-free and tastes amazing.
All in all, this creamy vegan soup is a mushroom lover’s delight!
It’s easy to make, dairy-free and tastes amazing.
They’re loaded with fiber, vitamins, and minerals.
Of course, nutritional benefits vary depending on the type of mushroom.
Mushrooms are a good source of antioxidants which help protect the body from damaging free radicals, damage from aging and help boost your immune system.
Mushrooms are a particularly rich source of the antioxidant selenium and they are also provide Beta glucan, B vitamins, Copper and Potassium.
Vegan Coconut Curry Mushroom Lover’s Soup
Serves 4 – 6
- 2 lbs. mixed mushrooms (cremini, shiitake, portabello or white), sliced
- 2 tablespoons olive oil (or water, if you prefer not to use oil)
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons organic curry powder seasoning
- 3 tablespoons Braggs Liquid Aminos or organic Coconut Aminos
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried herbs de provence
- 4 cups vegetable broth
- 1 can (14oz.) coconut milk (light or full-fat)
- Sea salt & pepper, to taste
- 1/4 cup chopped parsley
Heat oil (or water) over medium heat in a large pot.
Saute the onions and garlic for 5 minutes.
Next, add the mushrooms, thyme or herbs de provence, curry powder and Braggs Aminos.
Cook for 5 minutes.
Add vegetable broth to the pot, bring to a boil,
Cover the pot, reduce heat and simmer the mushroom mixture for 15 minutes.
Add as little or as much of the coconut milk as you desire in the last five minutes and continue cooking for five more minutes.
Remove from heat and stir in the parsley.
Season with sea salt and pepper, to taste.
Serve and enjoy!
If you have leftover vegan mushroom lover’s soup you can store it covered in the refrigerator for 4 – 5 days.
To keep longer, store soup in the freezer using freezer safe containers.
Have you made your own mushroom lover’s soup?
Share your thoughts and comments with us.