Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

INGREDIENTS:

• 2 tbsp. olive oil
• 1/2 yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 tbsp. fresh thyme, chopped
• 1 tsp. sea salt
• 1 tbsp. Organika Calm Chaga Mushroom Powder
• 1 1/2 lbs mushrooms, mix of button, oyster or cremini, sliced
• 1 L vegetable or mushroom broth
• 1 can (540 mL) butter beans or cannellini beans, drained
• 1 can (400 mL) coconut milk, just the cream part

HOW TO:

1. Heat olive oil in a large soup pot or Dutch Oven over medium-high heat. Add onion and sauté for 3 mins, until softened.
2. Add the garlic and thyme and sauté for another 2 mins, adding more olive oil if necessary.
3. Add salt, mushroom powder and 1 lb of the mushrooms and sauté until they begin to brown and release liquid, around 6 mins.
4. Pour in the broth and add the beans. Bring to a boil, then simmer for 15 mins.
5. Open the can of coconut milk upside down, and scoop out just the cream (not the liquid). Add to the soup and stir until combined.
6. Blend in batches, then return to pot. Add the remaining mushrooms and serve warm, with bread. Garnish with salt and pepper, and parsley if desired.
7. Enjoy!

Article written by Karolina Gnat

Registered holistic nutritionist and kinesiologist, Karolina Gnat can often be found in the kitchen, yoga studio or outside in nature. She believes that good health starts with a good diet, but emphasizes that what’s “good” for one person may be very different for another. She resides in beautiful Victoria, BC with her partner and their imaginary dogs.