This cream soup packs a lot of veggies, plus porcini mushrooms and my favorite source of healthy fats, avocado. It’s very easy to make, super tasty and can be served with different extras like nuts, olives and even with your favorite cheeses.
Why make this cream soup?
Super easy to make and creamy
Thick like you’d expect from a creamy soup
Loaded with different vegetables
Packed with plenty of healthy fiber
And plenty of “good-for-you” nutrients too
Yellow with a light green tint
A cream soup to die for!
Free of flour or refined seed oils
Low-carb and Keto ready
Dairy-free and Vegan, plus Whole30 approved
Porcini Mushrooms Cream Soup ingredients
While this soup packs a rather long list of ingredients, it’s pretty easy to make. Here’s a breakdown of the ingredients list:
- This recipe packs two of my favorite plants, porcini mushrooms and avocado that also happen to be very healthy choices for any meal.
- I’ve also used other healthy vegetables like broccoli, cauliflower, green beans and green peas.
- The list doesn’t stop here because this cream soup also includes shallots, garlic cloves, fresh ginger and cayenne pepper.
I must confess that I love all kinds of mushrooms, but I think porcini mushrooms are perfect in almost any kind of soup, including so-called “regular” soup recipes.
These mushrooms add a special flavor and they’re super healthy, so they come first in my mushroom rankings (wow! I didn’t even knew I had a mushroom ranking).
How to make Porcini Mushrooms Cream Soup
This recipe can be broken down into three steps:
- boiling the ingredients
- blending (or pureeing)
- garnish with spices
Here’s how to do it:
- Cook the green peas, green beans, broccoli, cauliflower and mushrooms for a few minutes.
- Add shallots, fresh ginger and garlic and bring to a boil.
- Once the veggies are cooked, separate the water (don’t throw it away) and add everything into the blender.
- Note – let the veggies cool down for a few minute before adding to the blender.
- Add your avocado and puree everything into cream soup. Consider adding a bit of water if needed.
- Stop when you’ve reached the desired consistency. Garnish with spices and salt. That’s it!
How to serve this delicious cream soup
The recipe makes for 3-4 servings which, judging by the amount of nutrients, should be enough for 2 persons. You can eat it as a starter or as a main course, and it works well for both lunch or dinner.
You can have this soup on its own or “upgrade” it with your favorite extras. Check-out a few of my favorite extras that I like to serve with this soup:
- Olives – This soup goes well with salty Throumba olives (sometimes called zaromenes or stafidates or hourmades). These are dark, oily, black throumba olives from the island of Thassos, cured in salt. You can also try green olives or even kalamata olives, but for me Throumba olives are the best choice for this soup.
- Nuts – I like serving this soup with raw nuts since they will add plenty of plant-based healthy fats, protein, vitamins and minerals to my meal. You don’t have to eat too many nuts, a few walnuts or pecans for a serving of soup should be enough. When it comes to nuts, know that less is often
- Cheese – This soup has a plant based sweet aroma that goes well with a mature cheese like Comté or Cheddar. If you like vintage Cheddar or matured Comté, go for it. Feta cheese can be another option, especially if it’s prepared according to the traditional Greek recipe.
- Chili Pepper or Jalapeños – If you like your food spicy, you’ll appreciate a hot chili pepper (I like the green variety) or a hot jalapeño with this soup. If spicy isn’t your thing, no worries because this soup is perfect without spicy peppers.
Should you try our recipe, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it @refreshmyhealth on Instagram! I’d love to see what you come up with.
What’s your favorite cream soup recipe? Would you try this one? Let me know in the comments.
Porcini Mushrooms and Veggies Cream Soup (Vegan)
- Cooking Pot
- 250 g frozen porcini mushrooms (boletus mushrooms, fresh or frozen)
- 250 g frozen green peas
- 250 g frozen green beans
- 250 g frozen broccoli
- 250 g frozen cauliflower
- 5 small shallots (chopped)
- 1 big avocado (skin and seed removed)
- a few slices fresh ginger
- 4-5 cloves garlic
- 1/2 tsp cayenne pepper
- 2 tsp Himalayan salt
- In a pot add green peas, green beans, broccoli, cauliflower and mushrooms.
- Add shallots, fresh ginger and garlic.
- Cover with water and bring to a boil.
- Once boiled, separate the water (don’t throw it away) and add everything into the blender.
- Add avocado into the blender, together with spices and salt.
- Add a bit of the water that was used to boil the veggies and blend until you reach a creamy consistency. Add a bit more water if needed but don’t overdo it.
- That was it! Transfer into a soup bowl and serve hot or cold. Store in the fridge for 2-3 days.
* If you want to reheat the soup, just add it into a pot and simmer for a few minutes. Remove from heat and pour in your favorite serving dish.
More warming soups you’ll love
Looking for more cream soup recipes? You can start with my Very Simple Sweet Potato Cream Soup, which is pretty easy to make and so tasty. Continue with this creamy nourishing soup Broccoli and Avocado Cream Soup (Vegan), or go for a spicy cream soup like my Spicy Keto Cream Soup (Vegan)?! If you feel adventurous, you can browse all my soup recipes here.