Prep Time: 20-30 minutes
This soup is "two-servings" good. There's little chance you'll be able to stop with one bowl. I tested this theory on my husband and was proven absolutely right.
The earthy mushrooms and leeks blended with creamy coconut milk creates a perfect (and unique) flavor blend. Your pallet will thank you.
Soups tend to be one of the most requested recipes I get. This is definitely one to keep catalogued so you can have it on hand during the Fall/Winter months. A perfect comfort food.
... and 100% oil free.
Creamy Vegan Mushroom Soup
1 cup, chopped leeks (*make sure to rinse before cooking)
2-3 cloves, minced or smashed garlic
3 TBSP, soy sauce
2.5 cups, chopped Cremini/baby bella mushrooms
2 cups, vegetable broth
1/2 cup, coconut milk (*canned is my preference)
salt & black pepper, to taste
For Cornstarch Slurry:
1/4 cup cornstarch
1/2 cup vegetable broth
*To make slurry, thoroughly mix both ingredients with a whisk or fork
Heat a large pan on stovetop.
Add leeks and stir.
Add garlic and stir.
Add soy sauce and stir.
Mix in mushrooms and stir. Sauté mushrooms for about 3 minutes, frequently stirring.
Stir in vegetable stock. Bring to simmer.
Mix in coconut milk and cornstarch slurry.
Bring soup to gentle simmer. Simmer for about 2-3 minutes. Remove from heat.
Transfer soup to food processor or blender. Purée ingredients then return to pan on stove. *Purée time varies, depending on the device you use and your personal preference. Blend it until your desired consistency is achieved.
Return soup to gentle simmer, frequently stirring. Cook for additional 2-3 minutes.
Lightly season with salt and pepper, to taste.
Remove from heat and serve warm.
Garnish with a splash of coconut milk and thinly chopped leeks.
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.