Creamy Vegan Mushroom Spinach Soup
This cozy, creamy vegan mushroom soup is packed with earthy mushrooms, fresh spinach, and rich flavors—without any dairy! Perfect for a comforting lunch or light dinner.
🧾 Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced 🍄
- 3 cups vegetable broth
- 1 cup plant-based milk (coconut, oat, or cashew)
- 2 cups fresh spinach 🌿
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
- Optional: 1 tbsp nutritional yeast (for cheesy flavor)
👩🍳 Instructions
- Sauté Base
Heat olive oil, cook onion until soft (3–4 min). Add garlic and mushrooms, cook until mushrooms release juices. - Add Broth
Pour in vegetable broth and seasoning. Simmer for 10 minutes. - Make Creamy
Stir in plant milk and nutritional yeast (if using). - Add Spinach
Toss in spinach and cook until wilted (2–3 minutes). - Blend (Optional)
Blend half the soup for a creamy texture while keeping some chunks.
🍽️ Serving Ideas
- Serve with crusty bread 🥖
- Add chili flakes for heat 🌶️
- Drizzle with olive oil or vegan cream
💡 Tips
- Use a mix of mushrooms for deeper flavor
- Cashew milk = extra creamy result
- Add potatoes or lentils for a heartier version
🥗 Nutrition (Approx.)
- Calories: 180–220
- Protein: 5–7g
- Carbs: 12–15g
- Fat: 10–12g
✨ Warm, creamy, and totally plant-based comfort in a bowl!
