Porcini Mushrooms and Veggies Cream Soup (Vegan)
Servings: 4 servings
Print RecipeThis cream soup packs a lot of veggies, plus porcini mushrooms and my favorite source of healthy fats, avocado. It’s easy to make, super tasty, and can be served with different extras like nuts, olives, or cheeses.
Equipment
- Cooking Pot
- Blender
Ingredients
- 250 g frozen porcini mushrooms (use either fresh or frozen)
- 250 g frozen green peas
- 250 g frozen green beans
- 250 g frozen broccoli
- 250 g frozen cauliflower
- 1 big avocado (skin and seed removed)
- 5 small shallots (chopped)
- a few slices fresh ginger
- 4-5 cloves garlic
- 1/2 tsp cayenne pepper
- 2 tsp Himalayan salt
Instructions
- In a medium pot, add green peas, green beans, broccoli, cauliflower and mushrooms.
- Also 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.
- Note: Let the cooked veggies cool down for a few minute before using them in the blender.
- Next, add avocado into the blender, together with spices and salt.
- Lastly, add a bit of the water used to boil the veggies.
- Blend everything until you reach a creamy consistency. Add a bit more water if needed but don’t overdo it.
- That was it! Transfer into soup bowls and serve hot or cold. Store in the fridge for 2-3 days.
Notes
You can use either fresh or frozen vegetables. I used frozen veggies because they cook faster but also because I made this soup in the winter time, when fresh vegetables aren’t in season.
How to use frozen veggies? Let them defrost on the counter for 10 minutes or simply add them into the cooking pot as they are (frozen). No worries because they will defrost while cooking.
Depending on the avocado you’ve used, this soup can turn out a bit on the fatty side. Consider adding just 1/2 of avocado and taste the soup before adding the other half.
Adding too much water into the blender will ruin that creamy soup texture, so my advice is to start with a bit of water first.
Don’t add hot veggies into a plastic blender jar. This is not healthy and will also ruin your blender jar. What you can do is to let the boiled veggies cool down at room temperature for 10-15 minutes prior to adding them into the blender.
When you want to reheat the soup, just add it into a pot and simmer for a few minutes before serving.