Mushroom and Thyme Soup Recipe
Mushroom and thyme soup, but vegan—because earthy comfort doesn’t need dairy to taste luxurious.
Mushrooms sizzle in olive oil, releasing deep umami flavors that whisper autumn.
Garlic and onion join the party, adding richness and complexity to every spoonful.
Thyme brings herby perfume, subtle yet powerful enough to make this soup elegant.
Blended smooth or left chunky, it delivers cozy satisfaction either way.
Darling, this isn’t just soup—it’s a warm hug in a bowl, chic enough for guests, healing enough for pajamas.
Mushroom and Thyme Soup Recipe
A vegan mushroom and thyme soup—earthy, creamy, and comforting.
Ingredients
Method
- Heat olive oil in pot over medium heat.
- Add onion and garlic; sauté 5 minutes until fragrant.
- Stir in mushrooms; cook 10 minutes until browned.
- Add broth, thyme, salt, and pepper. Simmer 15 minutes.
- Stir in coconut cream and lemon juice.
- Blend half the soup for creaminess, leave half chunky.
- Serve hot with crusty bread.
Notes
Nutritional Values (per serving)
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin D: 22%
- Iron: 14%
- Vitamin B6: 12%
- Potassium: 16%
- Magnesium: 8%
Additional Notes/Tips
- Use mixed mushrooms for richer depth.
- Garnish with fresh thyme or parsley.
- Add a splash of vegan white wine while cooking for elegance.
- Serve with roasted vegetables or salad for a full meal.
