The Best Mushroom Soup. {Vegan Recipe}

The Elephant Ecosystem

Every time you read, share, comment or heart you help an article improve its Rating—which helps Readers see important issues & writers win $$$ from Elephant. Learn more.

Views 5.6
Shares 1.0
Hearts 0.0
Comments 7.8
Editor's Pick 0.0
Total Ecosystem Rating 0.0
0 Do you love this article? Show the author your support by hearting.
2
4.6k

mushroom soup

Get your cast iron skillet hot!

This creamy mushroom and broccoli soup is heaven on earth. It’s tasty, quick and easy!

As always, this recipe is a blueprint, measurements are estimated, ingredients are optional and experimentation in pursuit of yumminess is encouraged!

Fresh Organic Ingredients:

3 tbs organic coconut oil
10-12 mushrooms
2 cloves of garlic
1 cup water
1 cup unsweetened almond milk
¼ tsp salt
¼ pepper
1 cup broccoli
1 green onion
¼ cup chopped basil
½ tbs oregano
1 cup chopped spinach
½ tbs dry celery
½ tbs dry powdered garlic

Slice mushrooms and garlic. Bring them to a sizzle in coconut oil. Add salt and pepper. Cover a few minutes, then stir. Once mushrooms are cooked to liking, turn off the stove for a few. Toss all but ten mushroom slices in a blender with water and almond milk. Blend. Put remaining mushroom pieces in the pot for soup along with blended mushroom milk water. Heat soup covered on medium high temperature.

Chop green onion and broccoli. Add a little more coconut oil and fire up the cast iron pan again. Sauté onion and broccoli. Cut and add basil, oregano, and chopped spinach to onion and broccoli. Stir, cover, and simmer. Add salt and pepper to taste. When flavor has cooked in (about 7 minutes) remove cast iron pan from heat and add veggies to mushroom soup.

Stir, bring to a boil, and let simmer for at least ten more minutes for awesome flavor!

What’d you think? Comments below!

 

 

More from Matilda Juliette: Organic Cookie Dough—Baking not required! 

 

 

Love elephant and want to go steady?

Sign up for our (curated) daily and weekly newsletters!

Author: Matilda Juliette

Editor: Emily Bartran

Photo: courtesy of author

The Elephant Ecosystem

Every time you read, share, comment or heart you help an article improve its Rating—which helps Readers see important issues & writers win $$$ from Elephant. Learn more.

Views 5.6
Shares 1.0
Hearts 0.0
Comments 7.8
Editor's Pick 0.0
Total Ecosystem Rating 0.0
0 Do you love this article? Show the author your support by hearting.
2
4.6k

Elephant:Now
is a new feature on Elephant Journal—enabling you to instantly share your mindful ideas, photos, art, YouTube videos/Instagram links & writings with our 5 million readers. Try it Now.

Write Now

Matilda Juliette

Matilda Juliette’s relationship with food has had its ups and downs all her life. Through yoga and ayurvedic teachings she has found and practices nutritional balance. She is now dedicating herself to helping others find their balance. In addition to yummy organic recipes, yoga thoughts, and spirituality she is the author of the hit novel Eeny, Meeny, Miney, Moe – Dating and Sexcapades of a Yogi.

Comments

2 Responses to “The Best Mushroom Soup. {Vegan Recipe}”

  1. Kim says:

    What are your favorite mushrooms to use? We have been growing them! (-:

  2. Gloria says:

    Oh yes!! This is an amazing recipe I couldn`t find anywhere else! Thanks for sharing!

Leave a Reply

You must be logged in to post a comment.