Mushroom Soup - No cream Recipe

My soup game is definitely on the up (I say this having previously neglected my soup repertoire).

This time I present to you my healthy vegan no cream mushroom soup. I think mushroom soup can already be sweet enough without the extra addition of cream or milk.

I mean, sometimes I feel like a creamy soup but there are days when you want a straight up no frills soup to soothe your freezing soul.

So basically this soup is just adding a handful of various veggies to a pot, a tiny bit of spices, some boiling water and blitzing.

You can use whatever you have in the fridge which is why soups are so flexible.

If you don't have celery use a leek. If you don't have carrot use a zucchini. As long as the flavours don't fight each other then go for it.

There's nothing really difficult about it except deciding how thick or thin you want the final consistency and whether you've struck the perfect salt balance (which, if your sick, your salt judgement will probably be off by the way).

I used both chestnut and regular white mushrooms though you can use any really.

That said, I wouldn't bother with those fancy mushrooms that are chewy if you don't cook them enough. Soup is a humble thing so we don't need to over complicate it.

I added a sprinkle of dried herbs at the end, partly so my picture would look a bit more interesting, but also because dried herbs are underrated and add another little depth of flavour.

📖 Recipe

Print

Mushroom Soup (no cream)

Healthy vegan mushroom soup without cream

Course Soup, Vegan

Cuisine Mediterranean

Keyword Healthy, vegan

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Author Zaatar and Zaytoun

Ingredients

• onion chopped
• 1 carrot chopped
• 2 cups mushrooms (approx 250g pack)
• 2 celery stalks chopped (approx ½ cup)
• ½ leek chopped (approx ½ cup)
• 1 potato peeled and chopped
• 1 garlic clove
• 1 tiny pinch each of black pepper turmeric, paprika and 7 spice
• Enough boiled water to cover approx 2-4 cups
• Sprinkle of dried herbs optional
• Salt to taste

Instructions

1. Roughly chop all the veg
2. Add a drizzle of regular cooking olive oil to a good size pot on medium heat
3. Add the onions, leaks, celery and carrots, sauté for a few minutes
4. Then add the potato and mushrooms, garlic and spices
5. Keep stirring for a good 5 minutes while you boil some water
6. Cover with enough boiling water, bring to the boil for 2 minutes then lower the heat to a simmer for half an hour
7. Add salt (approx 1 tsp) and blitz smooth with a hand blender
8. Add more water if necessary and check saltiness
9. Sprinkle some dried or fresh herbs on top and enjoy with some fresh bread

If you make any of our recipes let us know how it went by giving us a star rating below.

We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a tiktok page. 

You may also like these recipes from the collection: