For those seeking a wholesome, plant-based comfort food, this Vegan Potato Mushroom Soup is the perfect bowl of goodness. It’s creamy, hearty, and packed with earthy flavors from mushrooms, potatoes, and fresh herbs. This rich soup is both satisfying and nutritious, making it a fantastic meal for chilly days or any time you crave something warm and filling. With simple ingredients like cremini mushrooms, gold potatoes, and spinach or kale, this recipe is easy to prepare and completely dairy-free, yet luxuriously creamy. Let’s dive into this delicious vegan soup that’s sure to please everyone at the table!
Ingredients:
- 2 tablespoons avocado or olive oil
- 8 ounces cremini mushrooms (baby bella or brown mushrooms), sliced
- ½ medium yellow onion, diced
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 medium gold potatoes, peeled and diced
- 3 cups low-sodium vegetable broth (or vegetable bouillon + water)
- 2 cups plant-based milk (full-fat soy, almond, oat, etc.)
- 1 tablespoon cornstarch
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- A pinch of crushed red pepper flakes (optional for added heat)
- 1 cup of baby spinach or kale, coarsely chopped
Instructions:
- Sauté the Mushrooms: Heat the avocado or olive oil in a large pot over medium heat. Add the sliced cremini mushrooms to the pot and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Once done, remove the mushrooms from the pot and set them aside.
- Sauté the Onion and Garlic: In the same pot, add the diced onion and cook for about 3-4 minutes until it becomes soft and translucent.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to prevent lumps. Cook for 1-2 minutes until the flour is lightly browned, which will help thicken the soup.
- Add the Potatoes and Broth: Add the diced gold potatoes to the pot, followed by the vegetable broth. Stir everything together, making sure the flour is well incorporated into the broth. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Create the Creaminess: In a small bowl, whisk together the plant-based milk and cornstarch until smooth. Slowly pour this mixture into the soup, stirring constantly to combine. Add the fresh thyme sprigs, salt, oregano, black pepper, and crushed red pepper flakes (if using). Allow the soup to simmer for another 5 minutes, stirring occasionally, until it thickens and becomes creamy.
- Add the Mushrooms and Greens: Return the sautéed mushrooms to the pot and stir in the baby spinach or kale. Let the soup cook for another 2-3 minutes, just until the greens wilt and are tender.
- Adjust and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the thyme sprigs before serving. Ladle the soup into bowls and enjoy it with crusty bread or a side salad for a complete, satisfying meal.
Conclusion:
This Vegan Potato Mushroom Soup is the ultimate comfort food for vegans and non-vegans alike. The combination of tender potatoes, sautéed mushrooms, and creamy plant-based milk creates a rich and satisfying texture, while the addition of fresh greens adds a boost of nutrients. The subtle hint of herbs and garlic elevates the flavors, making this soup a cozy, heartwarming dish that’s perfect for lunch or dinner. Whether you’re a fan of earthy mushrooms or simply looking for a hearty plant-based meal, this creamy soup is sure to become a regular favorite in your kitchen!