Description
This creamy mushroom and potato soup features sautéed cremini mushrooms, tender cubed potatoes, and fresh green onions in a flavorful broth seasoned with Italian herbs and a hint of spice. It uses plant-based milk to create a velvety texture without dairy, making it a comforting and nutritious vegan meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 250 grams cremini mushrooms, sliced
- 4 medium potatoes (around 450 grams), peeled and cubed
- 1 medium brown onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks green onion, finely chopped
- 2 cups vegetable stock
- 1 cup plant-based milk (cashew, coconut, or soy)
Seasonings and Oils
- 1 teaspoon mixed Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced cremini mushrooms and sauté for 4-5 minutes until they soften and release their juices. Remove the mushrooms from the pot and set aside.
- Sauté Onions: In the same pot, add the remaining 1 tablespoon of olive oil. Add the finely chopped brown onion and sauté until it becomes translucent, about 4-5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the mixed Italian seasoning, red pepper flakes, salt, and ground black pepper. Cook for an additional 30 seconds to bloom the spices.
- Add Potatoes and Stock: Add the peeled, cubed potatoes to the pot and stir well to coat with the onion and spice mixture. Pour in the vegetable stock and bring everything to a boil.
- Simmer Potatoes: Reduce the heat, cover the pot, and let it simmer for 25-30 minutes until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Using a potato masher, partially mash the potatoes in the pot, leaving some chunks intact for texture.
- Finish Soup: Stir the cooked mushrooms back into the pot along with the plant-based milk and chopped green onions. Simmer the soup gently for 4-5 minutes to warm through and meld flavors.
- Serve: Garnish with additional green onions or fresh herbs if desired. Serve the soup warm for a comforting meal.
Notes
- You can substitute cremini mushrooms with button or portobello mushrooms.
- Adjust the red pepper flakes based on your spice preference.
- Plant-based milk options like cashew or soy provide creaminess without dairy; coconut milk will add a slight sweetness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a smoother texture, blend a portion of the soup before adding mushrooms and milk.
