There is no oil in this creamy vegan mushroom soup, and it tastes great. You can enjoy it on its own or as a starter at a dinner party. When you mix mushrooms, vegetable broth, and almond milk, you get a thick and satisfying texture.
Ingredients: 1 onion, diced. 2 cloves garlic, minced. 4 cups mushrooms, sliced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: On medium heat, saut the onion and garlic in a large pot until the onion is clear. When you add the mushrooms, cook them until they start to brown and give off their water. Soy sauce, nutritional yeast, dried thyme, and vegetable broth should all be added. Bring it to a low boil, then cook for 15 to 20 minutes. You can use an immersion blender or a regular blender to blend the soup until it is smooth. Add pepper and salt to taste. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 25 minutes
Kaiju caliber
