Creamy Vegan Mushroom Soup
This delectable vegan mushroom soup offers a luxurious, creamy texture, cocooning you in comforting warmth. It’s a delightful one-pot meal that’s both gluten-free and oil-free.
Ingredients
For the mushroom soup
- 1 lbs (450 g) mushrooms , cremini or white, chopped
- 1 cup (170 g) brown rice
- 3 (330 g) carrots, chopped
- 1 large (180 g) onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, pressed
- 1 tbsp thyme
- 2 tsp Himalayan salt
- ¼ tsp ground black pepper
- 3½ cups (840 ml) water
For the oat cream
- ¼ cup (25 g) rolled oats
- ¼ cup (35 g) raw sunflower seeds
- 1 cup (240 ml) water
Instructions
- Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 35 minutes or until the rice is fully cooked. Stir occasionally.
- Meanwhile, put all ingredients for the oat cream in a blender. Blend for a minute until smooth and creamy.
- When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
- Sprinkle some chopped green onions or parsley and enjoy!
Notes
- Check rice after cooking the soup as some brown rice may take longer than others. If it’s still underdone, cook for a few more minutes.
- The soup will thicken after storing, so feel free to add additional broth or water to adjust the consistency to your preference.
Nutrition
Serving: 1BowlCalories: 207kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 602mgFiber: 8gSugar: 8g
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