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
- Mushrooms – Dense in nutrients, antioxidants and possess anti-cancerous properties, a real good for you delicious superfood. Use plenty!
- Spinach – To boost the nutritional profile I added some baby spinach at the very end of cooking. The soup can be made with any of your favorite dark leafy greens: mustard greens, kale, collards, escarole, dandelion greens, whatever you fancy. Any leftover cooked lentils, beans or broccoli florets could be added in here as well.
- Coconut Milk – Make sure to look for the organic full fat cans that only contain coconut + water. There shouldn’t be anything else added. Alternatively you could use some homemade cashew milk, but the coconut gives the soup a unique flavor I’m partial to in this recipe.
Why You’ll Love It:
- It’s Creamy, Delicious & Comforting Without Cream
- 100% No Oil WFPB Vegan / Pure Vegetarian
- Healthy, No Dairy
- Gluten Free 1 Pot Meal
- Easy to Make
Make Ahead + Storage
I always argue that both soups and stews taste 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 to freeze for a cold rainy or snowy day. Thaw out In the refrigerator and reheat in a saucepan on the stove top or microwave oven.
- Vegan no Clam Chowder
- Broccoli Potato Soup
- Vegan Cream of Mushroom Soup
- Zuppa Toscana
- Creamy Corn Chowder
- Chickpea Stew
- Root Vegetable Soup
- Summer Soup
- White Bean Soup
- Jackfruit Stew
- Garden Vegetable Soup.
how to make potato mushroom soup
Potato Mushroom Soup
- 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)
- 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.
- 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.