20-Minute Vegan Mushroom Soup

The vegan mushroom soup is easy to make with ingredients that are easy to find in the grocery store. It also tastes amazing and is a vegan mushroom lover's delight!

Course Dinner

Cuisine Hungarian

Keyword gluten free, paleo, vegan, whole30

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 294kcal

Equipment

Stockpot

Ingredients

4 tablespoons olive oil
1.5 cups chopped onions
1 lb fresh mushrooms (sliced cremini or portabello)
1.5 teaspoons fresh dill weed (finely chopped)
1 tablespoon paprika
1 tablespoon coconut aminos
2.5 cups vegetable stock
1 cup non-dairy milk
3 tablespoons arrowroot flour
1 teaspoon kosher salt
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup full fat coconut milk

Instructions

Heat olive oil on a stockpot over medium heat.
Place your onions in the pot and saute for 3 minutes. Add the sliced mushrooms and saute for an additional 2 minutes until mushroom are browned.
Stir in the dill, paprika, coconut aminos and broth. Reduce heat to low, cover and simmer for 5 minutes.
In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 7 more minutes, stirring occasionally.
Finally, stir in the salt, lemon juice, parsley and coconut milk. Mix together and allow to heat through over low heat, about 3 minutes. Do not boil.
Garnish with extra chopped parsley. Serve immediately or let it cool and store in airtight container in fridge.

Notes

Soup may be placed in the freezer for up to 3 months.
For Low Histamine Meal Plan, modify: don't use paprika and lemon juice

Nutrition