This Soup is the Secret to a Healthier You

Enjoy a heart-healthy, creamy mushroom soup that's silky soothing and packed with veggies and protein completely dair free and made with whole foods. Super feel good food for what ails you. A simple, chef crafted, expertly designed, and surprisingly affordable recipe and it fits into the Whole Food Plant-Based No Oil (WFPBNO) lifestyle.
Cream of Mushroom Soup that's second to none.
Ingredients:
1230ml (1 litre + 230ml) vegetable or ‘chicken’-flavored broth (low sodium optional)
500g brown mushrooms, roughly chopped
300g white button mushrooms, roughly chopped
1 large potato, cut into large chunks
200g cauliflower florets (about 1 ½ cups)
1 can white beans, drained and rinsed
1 large onion, roughly diced
2 celery stalks, roughly chopped
5 medium-sized garlic cloves, peeled
¾ tsp white peppercorns, ground
¾ tsp black peppercorns, ground
A pinch of smoked paprika
1 cup fresh parsley, chopped
1 tablespoon each fresh rosemary, thyme, and sage, chopped
Salt and pepper to taste
Optional: Nutritional yeast for garnish
Instructions:
Heat a large soup pot over medium-high heat. Dry sauté the onions and celery until they start to caramelize, about 3-5 minutes. If they stick, add a small splash of water or broth to loosen them.
Add the garlic and ground peppercorns. Stir for a minute until fragrant.
Mix in all mushrooms and cover the pot to allow them to sweat, which helps release moisture. After a few minutes, uncover and continue to sauté for another 8-10 minutes until the mushrooms are well caramelized.
Stir in the cauliflower, potato chunks, and white beans. Sauté everything together for an additional 3 minutes.
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
Using an immersion or stand blender, carefully blend the soup until silky smooth. If the soup is too thick, add a bit of plant-based milk to reach your desired consistency.
Stir in the chopped herbs. Season with salt and pepper to taste. If using, sprinkle in nutritional yeast for added flavor.
Let the soup simmer for a few more minutes to meld the flavors. If you’re not serving immediately, allow the soup to cool before storing it in the fridge or freezer.
When reheating, add a little plant-based milk if the soup has thickened.
Serve hot, garnished with sautéed mushrooms, additional herbs, and a sprinkle of nutritional yeast if desired.
Enjoy your homemade cream of mushroom soup with a rustic piece of bread or a crisp salad for a heartwarming meal.