A creamy Potato Mushroom Soup recipe reminiscent of a rich chowder but made with whole food plant based ingredients that are nutritious, healthy and good for you. Vegan, dairy-free and gluten-free!
Potato Mushroom Soup
One the best comforting soups you’ll ever make. A hearty meal loaded with potatoes, mushrooms and spinach, a back pocket go to weeknight dinner you’ll have on repeat all fall and winter long. Really great with a chunk of homemade crusty bread, this potato flatbread, or fresh dinner rolls.
You’ll Love This Soup! It’s:
- Creamy & Comforting Without Cream
- 100% No Oil WFPB Vegan / Pure Vegetarian
- Healthy, No Dairy & Gluten Free
- 1 Pot Meal
- Easy to Make.
Can this Soup Be Prepped Ahead of Time ?
Absolutely! As a matter of fact i always argue that both soups and stews are best the next day after the flavors have had a chance to marry. They also make great freezer meals, so feel free to make a double batch and freeze for a cold rainy or snowy day.
More Vegan Soups
watch how to make it
Potato Mushroom Soup
Ingredients
- 3/4 lb mushrooms (sliced)
- 6 medium golden potatoes (rinsed & cut into 1 inch pieces)
- 2 carrots -diced
- 1 stick celery -chopped
- 1/2 chopped onion ( or 1/2 cup sliced leeks)
- 4 cloves garlic -minced
- 3-4 cups water
- 1 cup coconut or cashew milk (full fat)
- 1 tsp turmeric
- 1.5 tsp ground mustard
- 2 leaves bay
- 6 sprigs thyme
- 1 pinch sea salt -to taste
- 1 pinch nutmeg -freshly grated
- 2 cups baby spinach (or broccoli florets)
Instructions
- Preheat a large soup pot over medium flame. Add the onion (or leeks) together with a splash of water and saute until translucent, about 5 minutes.
- Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened.
- Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
- Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. Cook for about 20 minutes or so until the potatoes are cooked through.
- Adjust seasonings to taste with more sea salt then stir in the spinach. Cook just another minute or so until wilted. (If adding broccoli instead you’ll need to cook it a few more minutes)
- Stir in the coconut milk and remove from heat. Serve hot with a sprinkling of nutmeg and freshly cracked black pepper on top.
Notes
- If you are working with spices that are not the freshest you might want to increase those amounts for more flavor as spices lose their flavor very quickly just sitting in the pantry.
- I strive to inspire and encourage everyone towards a WFPB lifestyle which also means cutting salt and fat from our diets. I add only a symbolic amount of salt to recipes so you can adjust to your taste and hopefully learn to love natural whole foods without too much added salt.
Nutrition
Environmental Information
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