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October 12, 2017 Autumn

Vegan Mushroom Soup for a Comforting Autumn Dinner

By: Ana / 7 / Autumn, Dinner, Lunch, Soups, Vegan, Winter, Vegan wild mushroom soup #fall #vegan #wildmushrooms | TheAwesomeGreen.comPin

I think soups have that same kind of warm and fuzzy feeling you get from your mom’s home cooking. There’s just something so nurturing and comforting about immersing freshly baked, crusty sough dough bread into a nutritious bowl of soup. Of course autumn and winter is a great time to bring out this recipe, but don’t be surprised if this creamy mushroom soup features in your meal plan any other time of the year, due to its additive qualities!

Honey mushroom armillaria #wildmushrooms #soup #vegan | TheAwesomeGreen.comPin

Honey mushroom #wildmushroom #armillaria #fallsoup | TheAwesomeGreen.comPin

For this recipe, you can get creative in the type of mushrooms you use as the base. If you’re happy with regular field mushrooms go for your life! But don’t be shy to mix up the many other different varieties available. This way, you’ll be taking advantage of a much broader range of nutrients. For some reason I never really thought too much of what was in mushrooms, as far as vitamins and minerals go.

You will be was surprised to learn that they have anti-inflammatory and antioxidant properties, particularly wild mushrooms. Therefore, if you’re after a great meal for your detox plan, this soup will be quite fitting. Just half a cup of shiitake mushrooms for instance offers over 70% of your recommended daily intake of copper, an essential mineral for supporting a healthy immune system.

Creamy vegan mushroom soup #fall #soup #vegan | TheAwesoemGreen.com

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Strikingly, of all eight B vitamins in existence, you’ll find four of them in mushrooms! If you’ve been on a vegan diet for a considerable amount of time, you’ll know that B vitamins are very important, as they predominately come from animal sources. When your B vitamins are in check, your central nervous system is well supported and your energy at optimal levels.

If you suffer from fatigue, then this could be a sign of a B vitamin deficiency. Half a cup of wild mushrooms provides over 50% of your recommended daily intake of vitamin B5, take the three cups in this recipe and you’re well sorted for this essential vitamin!

Wild mushrooms soup #vegan #fall | TheAwesomeGreen.comPin

To create a more full-bodied soup, I’ve added in half a cup of white beans. You can use either cannellini, Great Northern or navy beans, which are three common white bean varieties.

As with most beans, they are excellent sources of fiber for digestive support and detoxification. White beans have high levels of folate, manganese and copper. Folate is another B vitamin that is essential for energy support and interestingly, production of genetic and DNA material.

As you can see, this mushroom soup serves as a healing food and features many health boosting properties with every delicious spoonful!

Wild mushrooms vegan soup #fall | TheAwesomeGreen.comPin

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5 from 1 vote

Vegan Mushroom Soup

Ready in 30 mins, this creamy and hearty mushroom soup is the perfect comforting autumn treat.
Cook Time30 mins
Total Time30 mins
Course: Dinner
Cuisine: Vegan
Servings: 3
Author: The Awesome Green

Ingredients

  • 3 cups fresh mushrooms wild mushrooms are the most tasteful and nutritious, diced
  • 1 carrot diced
  • 1 large yellow onion diced
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 1 bunch fresh parsley chopped
  • 1 tbsp extra virgin olive oil
  • 3 cups low sodium vegetable broth
  • 1/2 cup canned white beans
  • 1 tsp turmeric
  • Freshly ground black pepper
  • Mixed nuts and seeds to garnish

Instructions

  • Heat the olive into a cast-iron pan, and cook the onion and garlic for three minutes over medium heat, stirring continuously, until translucent.
  • Add the mushrooms, carrot and turmeric, and cook over medium heat until all the liquid evaporates.
  • Save 2 tbsp cooked mushrooms for garnishing.
  • Add the vegetable broth, parsley, tomato paste and thyme spring and bring to boil over medium heat.
  • Simmer over low heat for 20 minutes.
  • Add the white beans, and use an immersion blender to obtain a creamy liquid.
  • Divide into serving bowls, garnish with cooked mushrooms and mixed seeds, and serve warm.

Notes

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Comments

  1. Michelle Amos says

    January 27, 2019 at 9:21 pm

    5 stars
    Oh my goodness, this was delicious! I used a sweet potato instead of the beans, and I added a little basil. This reminded me so much of beef stew. This is healthy and delicious and my husband and I give it two thumbs up. Thanks for the recipe! Oh, I made it in a pressure cooker. Excellent.

    Reply
    • Ana says

      February 05, 2019 at 6:43 pm

      Thanks so much, I’m really excited to read you liked the recipe!I don’t really remember the taste of beef stew (tasted it last about 20 years ago, lol), but you’re so right, it really resembles to the meat texture. Love the sweet potato twist!

      Reply
  2. Brenda Horton says

    August 03, 2019 at 12:34 am

    The soup was GREAT GREAT GREAT.

    Reply
    • Ana says

      August 03, 2019 at 6:46 am

      So happy you like it, thanks so much for the feedback!

      Reply

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