Enjoy the creamy comfort of this Vegan Golden Mushroom Potato Soup. It’s a healthy, plant-based soup that is perfect for cozy weeknight dinners or relaxing weekend lunches.
This dairy-free soup boasts the earthy richness of mushrooms, the comforting warmth of potatoes and carrots, and a vibrant golden hue from turmeric. With simple ingredients and easy preparation, this homemade soup is both nutritious and delicious, making it a wholesome addition to any meal.
What you’ll love about this recipe:
- Earthy flavors
- Simple ingredients
- Budget-friendly
- Healthy
- Cooks in 30 minutes
Frequently Asked Questions
Can I use different types of mushrooms in this recipe?
Yes, you can use a variety of mushrooms such as cremini, shiitake, or portobello to add depth of flavor to the soup.
Can I substitute the potatoes with another vegetable?
While potatoes contribute to the creamy texture of the soup, you can experiment with other root vegetables like parsnips or turnips for a unique twist.
Can I make vegan golden mushroom potato soup ahead of time and freeze it?
Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Can I omit the turmeric if I don’t have it on hand?
While turmeric adds flavor and a vibrant color to the soup, you can omit it if necessary. The soup will still be delicious without it.
Can I use vegetable stock instead of vegetable broth?
Yes, vegetable stock can be used interchangeably with vegetable broth in this recipe.
Can I make this soup spicy?
Yes, you can add a pinch of red pepper flakes or a dash of cayenne pepper to add a bit of heat to the soup.
Can I use an immersion blender to blend the soup?
Yes, an immersion blender is perfect for blending the soup directly in the pot. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
More Delicious Soup Recipes
- Lentil Cabbage Roll Soup
- Broccoli and Pea Soup
- Tuscan Chickpea and Quinoa Soup
- Borscht Soup
- Potato Leek Soup
- Parmesan Cabbage Rice Soup
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Vegan Golden Mushroom Potato Soup
Ingredients
- 5 medium potatoes, peeled and diced
- 1 lb mushrooms, sliced or chopped (cremini or portobello)
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 ½ cups vegetable broth
- ½ cup plant based milk (coconut, soy or your choice)
- ½ teaspoon turmeric powder
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- 3 tablespoons nutritional yeast
- 2 tablespoons coconut amino (or tamari – gluten-free)
- pinch of cayenne (optional)
- salt and pepper to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and fragrant, about 5 minutes.
- Add the chopped mushrooms garlic, and sliced carrots to the pot, and cook until they release their moisture and start to brown, about 5 – 7 minutes.
- Stir in the diced potatoes and cook for another minute.
- Pour in the vegetable broth and plant based milk. Stir in the turmeric powder and smoked paprika, thyme, nutritional yeast, coconut aminos, pinch of cayenne, and season with salt and pepper to taste. Adjust the seasoning if needed.
- Bring the soup to a boil. Then turn to low heat, cover and simmer. Cook until the potatoes and carrots are tender, about 15-20 minutes.
- Serve the Vegan Golden Chopped Mushroom Potato Soup hot, garnished with fresh parsley if desired. Enjoy!
