Vegan Potato Mushroom Soup
This vegan potato mushroom soup is great for weight loss and gut health. The creamy vegan mushroom soup is hearty, rich and flavored with thyme and rosemary. The chunky mushroom soup is in a creamy base of blended cashews, vegetable stock and potatoes.
Equipment
- High speed blender
- Soup pot
- frying pan
Ingredients
- 2 medium potatoes (or 2 cups)
- 6 cups sliced mushrooms
- 1 onion
- 1 clove garlic
- ½ cup cashews
- 1 tsp olive oil
- 3 cups vegetable stock
- 1 tsp rosemary
- 1 tsp thyme
- 2 tbsp nutritional yeast
- salt and pepper to taste
Instructions
- Cut potatoes into quarters and place in a pot with boiling water. Cook for 20 minutes.
- slice mushroomes and dice the onion and garlic. Saute in a pan with 1 tsp olive oil for 10 minutes.
- Place vegetable stock with water, cashews, 1/4 cup sauted mushrooms and cooked potatoes in a blender and blend until smooth and creamy.
- Combine all ingredients into a soup pot and spice with nutritional yeast, thyme and rosemary. Simmer for another 10 minutes on low and enjoy!