Vegan Oyster Mushroom Soup Without Cream
This vegan oyster mushroom soup without cream is a hearty, savory bowl of comfort loaded with chunky mushrooms, potatoes, and carrots. Quick and easy to make, it’s perfect for a light lunch, cozy dinner, or a flavorful side dish.
Equipment
- Cooking pot
Ingredients
- 10.6 oz (300 gr) oyster mushrooms washed, drained, sliced
- 1 large potato diced
- 1 carrot finely chopped
- 1 medium onion finely chopped
- 1 garlic clove minced
- 3 + ½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 bay leaf
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5–6 minutes until soft. Stir in garlic, salt, cumin, turmeric, and black pepper, cooking for another minute.1 carrot, 1 medium onion, 1 garlic clove, 1 tablespoon olive oil, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon black pepper, 1 teaspoon salt
- Add sliced oyster mushrooms and cook for 5 minutes until they release their juices and start to brown.10.6 oz (300 gr) oyster mushrooms
- Add diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then simmer partially covered for 15 minutes or until potatoes are tender.1 large potato, 3 + ½ cups vegetable broth, 1 bay leaf
- Remove bay leaf. For a creamy soup, blend part or all using an immersion blender directly in the pot. Adjust seasoning to taste. Serve hot.
Notes
- For a thicker soup, blend more of the soup to your preferred consistency.
- Swap oyster mushrooms with shiitake or cremini if needed.
- This soup pairs beautifully with rustic homemade bread or crunchy seed crackers.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 128kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1433mgPotassium: 644mgFiber: 4gSugar: 5gVitamin A: 3029IUVitamin C: 14mgCalcium: 25mgIron: 2mg
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