Mouthwatering Cream of Mushroom Soup (Dairy Free)

Friends – we want to introduce you to Amanda Mecsey. She’s a mom of two, a Pilates teacher and a talented vegan cook. We are partnering with her to introduce you to how simple it is to make mouthwatering vegan food. Amanda eased herself and her family into this new way of eating, and her husband and young boys love it!

We challenge you to try one night a week of vegan food, or join us in the Meatless Monday movement. It makes for a positive impact on the environment AND your body!

Soup is usually best when it is cold outside, but when you try this delicious recipe from Amanda Mecsey (@amecsey on Instagram) you will want to eat soup year-round. It is a 100% plant-based, Cream of Mushroom Soup that takes less than 10 minutes to prep and 30 minutes to cook.

It’s amazing. It’s vegan. It’s amegan!

You are only going to need a few things…

1 can of coconut milk with full fat

I like the Thai Kitchen Organic brand.

4 cups of cauliflower florets

Wrap the cauliflower in a towel and bang it against the counter until it breaks into pieces.

3 cups of cremini mushrooms.

Slice these up or chop em’ up. Whatever you prefer. I’m a slicer.

4 cups of vegetable broth

Find a nice organic broth, make your own if you’re feeling ambitious or you can use my favorite, Better Than Boullion vegetable base.

Half of a white onion and 3 garlic cloves.

This is the magical ingredient to everything in life.

The seasoning

I like to eyeball my seasoning, but if I had to measure I would use a skosh (1 tsp.) of onion powder, a bit (1 tsp.) of garlic powder, a pinch (1 tsp.) of oregano and a dash of Salt and Pepper. You will also need a smidgen (1 tbsp.) of rosemary, thyme, and nutritional yeast.

Let’s get into it!

DIRECTIONS

Boil the cauliflower with the coconut milk for about 5 minutes or until it is tender.

Add it to a blender and make a nice creamy puree. Set aside.

Sautee the mushrooms in EVOO with the onions and garlic in your soup pot until the aroma fills the air.

Add the puree to the pot and the 4 cups of veggie broth. Stir it all together.

Add your seasoning, stir it up and simmer for about 30 minutes.

Enjoy. It is even better the second day. 

Follow Amanda on Instagram or stay here for more of her amazing vegan recipes!