Vegan Mushroom Potato Soup (No Cream or Flour)
Enjoy this simple, homemade vegan mushroom potato soup! A one-pot, plant-based, and cozy meal that’s naturally gluten-free and dairy-free, bursting with rich, savory flavors—no cream or flour needed.
Equipment
- 1 Large cooking pot
Ingredients
- 17.6 oz (500 grams) russet or Yukon gold potatoes peeled, finely diced into ¾ inch (2 cm) cubes
- 14 oz (400 grams) white button mushrooms thinly sliced
- 2 medium-sized carrots finely chopped
- 1 medium-sized yellow onion finely diced
- 2 garlic cloves finely chopped or minced
- 2 tablespoons olive oil or any vegetable oil
- 3 cups low-sodium vegetable broth or water
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper freshly ground
- 2 bay leaves
Instructions
- Heat oil in a pot over medium heat. Sauté onion for 5 minutes, add carrots, and cook for 5 more minutes. Stir in garlic, salt, spices, and herbs, and cook for 1 more minute.2 medium-sized carrots, 1 medium-sized yellow onion, 2 garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon turmeric powder, ½ teaspoon ground cumin, ½ teaspoon dried rosemary, ¼ teaspoon black pepper
- Add mushrooms and cook for 7–8 minutes, stirring, until they release liquid and start to brown.14 oz (400 grams) white button mushrooms
- Add diced potatoes and vegetable broth, bring to a boil, then reduce to a simmer. Partially cover and cook for 15 minutes or until potatoes are soft. Add bay leaves, let sit for 10 minutes, then remove.17.6 oz (500 grams) russet or Yukon gold potatoes, 3 cups low-sodium vegetable broth, 2 bay leaves
- Ladle soup, top with crispy mushrooms, pepper, and parsley (if desired).
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Cut potatoes into uniform cubes for even cooking. Smaller cubes cook faster.
- Taste the soup before serving and adjust the seasoning as needed.
- For a creamier texture, blend 1 cup of soup and stir it back in.
- For a variation, try cremini, shiitake, or portobello mushrooms for a deeper umami flavor.
- If you don’t have vegetable broth, plain water works too—just adjust the seasoning to taste.
- To garnish, thinly slice 5–6 mushrooms and sauté on medium-high heat, flipping until golden and crisp.
- See the post above for more substitution and variation ideas.
Nutrition
Calories: 105kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 605mgPotassium: 186mgFiber: 2gSugar: 3gVitamin A: 5103IUVitamin C: 5mgCalcium: 24mgIron: 1mg
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