If you're craving a soul-warming, creamy soup that’s both comforting and packed with savoury flavour, this Creamy Mushroom Soup is exactly what you need. It’s rich in umami from miso and mushrooms, creamy with coconut milk, and has a warm ginger undertone that makes it the perfect pick-me-up on a chilly day.
This recipe is simple, quick, and entirely plant-based, so you can cosy up to a bowl without any guilt!
Ingredients
- 1 small onion (or ¾ cup of leeks), chopped
- 1½ cups shiitake mushrooms (or mix it up with ½ cup each of shiitake, oyster, and button mushrooms)
- 2-3 tbsp vegetable stock
- 1 teaspoon ginger, freshly grated
- 2 cups tinned coconut milk
- 1 bay leaf
- 1 tablespoon miso paste
Directions
- Start by heating a large pot over medium heat. Add the chopped onion or leeks with 2-3 tablespoons of vegetable stock. Sauté, allowing them to steam and soften in the stock, for about 5-6 minutes. Add more stock if needed.
- Toss in the mushrooms and continue cooking until they’re tender and release their natural flavours.
- Stir in the grated ginger, coconut milk, and bay leaf. Bring everything to a simmer and let the flavours meld together for about 3 minutes.
- Turn off the heat, remove the bay leaf, and add the miso paste. Be sure to add the miso at the end, as high heat can destroy some of its beneficial properties and unique flavour.
- Carefully transfer the soup to a blender, or use an immersion blender right in the pot, to blend until silky smooth.
Enjoy!
Pro cooking tip
Ladle this creamy soup into bowls, and garnish with a sprinkle of green onions, a dash of sesame oil, or some toasted sesame seeds for extra depth. Pair it with a side of crusty bread or rice for a complete meal that’s sure to warm you from the inside out!
More ooking tips
More about Julie
Combining over 25 years of experience in the pharmaceutical profession with an interest in nutritional science, Julie was inspired to study naturopathic nutritional therapy, igniting her fascination with the world of nutrigenomics – how food and lifestyle choices can influence our genes.
After discovering how to use food as medicine for herself, going from obesity and a host of chronic diseases in her 30s to being medication-free and fitter than ever in her 50s, Julie decided to trade dispensing pharmaceuticals for prescribing food to her patients.
Balancing her time between private clients and NHS commitments, Julie offers support for those seeking evidence-based nutrition and lifestyle guidance for a wide range of chronic conditions, including weight management and gut health.