How To Make Vegan Gluten-Free Mushroom Soup
Enjoy a hearty bowl of mushroom soup with less guilt using our recipe! It’s vegan-friendly and gluten-free for a healthier, but equally creamy soup.
Serves:
Ingredients
- 1tbspolive oil
- 1large oniondiced
- ¾cupfresh mushroomssliced
- 1tspdried thyme
- 3cupsvegetable broth
- 2bay leaves
- 2tbspgluten-free soy saucelike tamari
- 6tbspcornstarch
- ¼cupcold water
- 3cupscoconut milk
- salt and ground black pepperto taste
Instructions
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Heat the olive oil in a large pot over medium heat.
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Cook and stir the onions for 5 minutes until they start to soften.
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Add the mushrooms and thyme; then stir for 5 minutes until fragrant.
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Stir in the broth, bay leaves, and soy sauce, then bring the soup to a boil.
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Whisk the cornstarch and water together in a small bowl, then pour them into the soup, and stir well to incorporate.
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Reduce the heat, then simmer the soup for 10 minutes until it starts to thicken.
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Add coconut milk, salt, and black pepper.
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Simmer for 5 minutes just until the coconut milk is heated through.
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Serve warm, and enjoy!
Nutrition
- Calories: 439.27kcal
- Fat: 39.81g
- Saturated Fat: 32.59g
- Monounsaturated Fat: 4.07g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 21.82g
- Fiber: 1.49g
- Sugar: 2.07g
- Protein: 5.13g
- Sodium: 1003.22mg
- Calcium: 61.56mg
- Potassium: 539.21mg
- Iron: 6.45mg
- Vitamin A: 7.66µg
- Vitamin C: 5.48mg
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