Whether it's mushroom soup or corn soup, many restaurants often use chicken stock as a base. This time, Bigboy's mushroom soup is made with homemade vegetable broth, making it suitable for vegans! Additionally, almond milk (or other plant-based options like cashew milk or oat milk) is used instead of cream, giving it a richer, creamier texture with less heaviness.
Mushrooms, being a low-calorie and high-fiber food, are an ideal choice for weight loss. They are rich in dietary fiber, which helps promote digestive health and increase satiety, allowing people to reduce calorie intake without feeling overly hungry. Additionally, the beta-glucan in mushrooms can help boost metabolism, which is beneficial for maintaining a healthy weight during the weight loss process. Therefore, mushrooms not only enrich a healthy diet but also play a positive role in weight management.
This creamy vegan mushroom soup completely omits dairy products, using almond milk as a substitute for traditional cream, making the dish healthier and easier to digest. Whether you choose almond milk, cashew milk, or oat milk, these plant-based alternatives add a rich, delicate creaminess to the soup. This makes it perfect for both vegans and those who are lactose intolerant. By using these substitutes, the soup retains the smooth texture of a classic cream of mushroom soup, while offering a lighter, more natural flavour profile.
This mushroom soup not only brings warmth but also satisfies your health needs, making it a perfect blend of deliciousness, nutrition, and wellness. Whether you're a vegetarian or not, this soup offers both satisfaction and delight.
Curious about how to make this delicious mushroom soup? Watch the video below or scroll down for the written recipe :)
Ingredients
Basic Ingredients
Mushroom | 500g |
|---|---|
Garlic | 2 cloves |
Onion | 1 each |
Thyme | few sprigs |
Plain Flour | 2 tbsp |
White Wine | 150ml |
Almond Milk | 200ml |
Salt | 1.5 tsp |
Vegetable Stock
Celery | 2 stalks |
|---|---|
Carrots | 2 each |
Corn | 1 cob |
Onion | ½ each |
Cabbage | ¼ each |
Bay Leaves | 3 pcs |
Black Peppercorn | 1 tsp |
Water | 2 L |
Steps
1.
First, prepare the vegetable broth: peel and chop the onion, shred the cabbage, slice the celery, chop the carrots, and cut the corn into pieces.
2.
Heat one tablespoon of oil over medium-low heat, and sauté half of the onion and cabbage until fragrant. Then add the celery, carrots, and corn, and stir-fry briefly. Add 2 liters of hot water, followed by bay leaves and black pepper. Bring it to a boil, then reduce to low heat and simmer for 60 minutes. Afterward, strain the broth to get a clear soup base.
3.
Wipe the mushrooms clean with a damp kitchen towel, then slice them. Mince the garlic.
4.
Heat a soup pot over medium heat and add two tablespoons of olive oil. Sauté the garlic and remaining onion until softened. Add four-fifths of the sliced mushrooms and cook until slightly softened. Add flour and stir until no lumps remain.
5.
Add white wine and thyme leaves, stirring until the alcohol evaporates slightly.
6.
Pour in the vegetable broth, bring it to a boil, then reduce to medium-low heat and simmer for 10 minutes.
7.
Use a blender to purée the soup until smooth, which should take about 4 to 5 minutes to achieve a silky texture.
8.
Finally, add almond milk and the remaining mushroom slices, cooking them with the residual heat. Season with salt to taste, and it’s ready to serve.
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