Vegan Cream of Mushroom Soup
And so my friends, today I'm giving you a (here we go...) nut-free, soy-free, corn-free, gluten-free, vegetarian and vegan cream of mushroom soup. Whew, quite the mouthful! I sincerely hope you love it as much as I do :)
Servings: 6 Servings
Calories: 145kcal
Ingredients
- 1 medium white onion chopped
- 1 lb mushrooms stemmed and chopped (any variety will do)
- 2 garlic cloves minced
- 3 cups organic vegetable broth
- 1 large avocado
- 1 cup cooked quinoa
- 2 tablespoons chopped rosemary
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes
- Sea salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large sauce pan, heat oil over medium heat. Add onions, garlic and mushrooms and saute until onions are translucent and mushrooms have softened, about 5 minutes.
- Add broth and spices. Bring soup to a boil, then reduce to simmer for 15 - 20 minutes. Taste and adjust seasonings as desired.
- Remove soup from heat and transfer to a high powered blender. Add quinoa and avocado and blend on high until smooth. Return soup to pot, taste again and add any more seasonings if you'd like.
- Serve immediately and enjoy!
Notes
I have not tested this recipe using an immersion blender, but I assume that it would still work. I don't think you'll get quite the same texture as you would with the Blendtec, but I think it would still be delicious!
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1.4mg