Choosing the KING of Cozy Soups 👑
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Recipes in this Video
3 recipes
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-freeplant-based
Mushroom soup has been a beloved dish in American cuisine, often associated with comfort and warmth. Traditionally made with cream, this vegan version showcases the earthy flavors of mushrooms while being dairy-free. It's a versatile dish that can be served as a starter or a main course, and it has gained popularity among those seeking plant-based meals. Today, variations abound, incorporating different herbs and spices to suit diverse palates.
Ingredients
- ●mushrooms
- ●onion
- ●garlic
- ●carrots
- ●celery
- ●vegetable broth
- ●coconut milk
- ●olive oil
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●nutmeg
- ●parsley
- ●lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add sliced mushrooms and cook until they release moisture and begin to brown, about 8-10 minutes.
- 5Sprinkle in thyme, bay leaves, salt, black pepper, and nutmeg; stir to combine.
- 6Pour in vegetable broth and bring to a boil.
- 7Reduce heat and simmer for 20 minutes to meld flavors.
- 8Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.
- 9Stir in coconut milk and lemon juice; heat through without boiling.
- 10Taste and adjust seasoning if necessary.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories and can be a cost-effective alternative.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water with seasonings
Homemade broth can be healthier and cheaper if using scraps.
Techniques
sautéingblending
Equipment
large potimmersion blendercutting boardknife
🌶️🌶️🌶️Lowcelery
Also Known As
Mushroom BisquePlant-Based Mushroom Soup
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup dried lentils
- ●1 medium onion, chopped
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●3 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes
- ●4 cups vegetable broth
- ●1 tsp ground cumin
- ●1 tsp dried thyme
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1 cup spinach (optional)
Instructions
- 1Turn on the Instant Pot and select the 'Sauté' function. Add olive oil and let it heat up.
- 2Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the dried lentils, diced tomatoes (with their juice), vegetable broth, cumin, thyme, black pepper, salt, and bay leaf to the pot. Stir to combine.
- 5Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'.
- 6Select the 'Manual' or 'Pressure Cook' function and set the timer for 15 minutes on high pressure.
- 7Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- 8Open the lid and stir in the spinach if using. Let it wilt for a few minutes.
- 9Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- 10Serve hot, garnished with fresh herbs if desired.
Equipment
Instant Potcutting boardknifemeasuring cupsmeasuring spoonsspoon
veganplant-baseddairy-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups pumpkin puree
- ●1 can (14 oz) coconut milk
- ●2 cups vegetable broth
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp fresh ginger, grated
- ●1 tbsp red curry paste
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lime juice
- ●1 tbsp olive oil
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add red curry paste and cook for 1-2 minutes, stirring constantly.
- 5Pour in the pumpkin puree, coconut milk, and vegetable broth, stirring to combine.
- 6Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally.
- 7Season with salt, black pepper, and lime juice, adjusting to taste.
- 8Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potimmersion blendermeasuring cupsmeasuring spoonscutting boardknife
🌶️🌶️🌶️Low
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