Vegan Mushroom Soup

Vegan Mushroom Soup

Bev Dunne

A delicious, healthy and satisfying mushroom soup recipe to keep you warm all winter!



  • Heat the olive into a cast-iron pan, and cook the onion and garlic for three minutes over medium heat, stirring continuously, until translucent.
  • Add the mushrooms, carrot and turmeric, and cook over medium heat until all the liquid evaporates.
  • Add the vegetable broth, organic mushroom blend powder, parsley, tomato paste and thyme spring and bring to boil over medium heat.
  • Simmer over low heat for 20 minutes.
  • Add the white beans, and use an immersion blender to obtain a creamy liquid.
  • Divide into serving bowls, garnish with cooked mushrooms and mixed seeds, and serve warm.