Quick & Easy Creamy Vegan Mushroom Soup
This Creamy Vegan Mushroom Soup is rich, comforting, and packed with earthy mushroom flavor. Made with simple ingredients like fresh mushrooms, garlic, and full-fat coconut milk, plus a nourishing boost from Chaga powder, it’s perfect for regular weeknights or chilly days and a wholesome, plant-based soup that’s easy to make and deeply satisfying—vegan, gluten-free, nut-free, Paleo-friendly, with an oil-free option.
Equipment
Ingredients
Mushroom Soup:
- 5 cloves garlic minced
- 2 tablespoons olive oil or truffle oil
- 2-3 cups mushrooms of choice
- 1 tablespoon Anima Mundi Chaga Powder Use code: "NATURALVEGAN" for 15% off
- 4 cups vegetable broth
- 1 13.5 oz full-fat coconut milk
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Garnish (optional):
- Fresh chives
- drizzle olive oil or truffle oil
Instructions
Sauté the Aromatics
- Heat the olive oil or truffle oil in a large pot over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
Cook the Mushrooms
- Add the chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
Add the Chaga
- Sprinkle the Anima Mundi Chaga Powder over the mushrooms and stir well, allowing it to toast lightly for about 30 seconds.
Add Liquids
- Pour in the vegetable broth and coconut milk. Stir to combine and bring to a gentle simmer. Cook for 10–12 minutes.
Season Last
- Stir in the Italian seasoning, sea salt, and black pepper. Simmer for another 3–5 minutes, tasting and adjusting seasoning as needed.
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