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Porcini Mushrooms and Veggies Cream Soup (Vegan)

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 big servings
Print Recipe
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 or cheeses.


  • Cooking Pot
  • Blender


  • 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.


You can use either fresh or frozen vegetables. I used frozen 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 20 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 cream soup texture.
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 let the boiled veggies cool down at room temperature for 10-15 minutes prior to adding them into the blender.
* 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.
Course: Soup
Cuisine: Dairy-Free, Gluten-Free, Keto, Vegan, Vegetarian, Whole30
Keywords: cream soup, simple soup, vegan soup, vegetable soup, yellow soup
Author: Marcel Corbeanu