Vegan Hungarian Mushroom Soup
Savory and rich, vegan Hungarian Mushroom Soup is thick and creamy and full of vegetables. It's the perfect bowl of savory goodness to warm you this season and all year round.
Servings: 8 servings
Calories: 152kcal
Ingredients
- 2 cloves garlic minced
- 2 cups yellow onion diced small
- ½ cup yellow zucchini diced small
- ½ cup green zucchini diced small
- ½ cup carrots diced small
- ½ cup celery diced small
- ½ cup potatoes diced small (skin on)
- 1 pound white button mushroom sliced thin
- ¼ cup + 1 Tablespoon Hungarian paprika This is the correct amount
- ½ cup fresh dill chopped finely
- ¼ cup Tamari or soy sauce
- 1 teaspoon nutmeg
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 6 cups organic vegetable broth
- 1 bay leaf
- ¼ cup gluten-free flour or whole-grain flour
Cashew Cream
- ½ cup raw cashews (or sunflower seeds) soaked overnight
- 2 cups unsweetened unflavored almond milk (or plant milk of choice)
- Zest of 1 lemon
- Garnish with dill and micrgreens
Nut-free Option (Skip Cashew Cream)
- ½ cup silken tofu, white beans or flour of choice
- 1 cup unsweetened, unflavored plant milk
- Zest of 1 lemon
Instructions
- In a soup pot (4 quarts or more), cook onion and garlic on medium heat until translucent
- Add a little vegetable broth to prevent sticking
- Then, add both zucchini, carrots, potatoes, and celery
- Then add mushrooms
- Cook for about 7 minutes, stirring as it all cooks together.
- Add 1 cup of the vegetable broth and cook for a few minutes.
- Sprinkle ¼ cup flour into vegetables cooking in the broth
- Use a whisk or a spoon, combine the flour into the vegetables and broth, and get a thick paste (you do not want clumps). Add more vegetable broth if necessary.
- Add the remaining vegetable broth, dill tamari (soy), paprika, nutmeg, lemon zest, bay leaf, salt, and pepper.
- Stir everything together
- Bring to a boil, and then cover and turn down to simmer for 20 minutes, until potatoes are cooked through.
- While the soup simmers, drain the cashews and combine them with almond milk.
- Blend with a high-speed blender
- Slowly, add the cashew/milk mixture to the soup, stirring while adding.
- Then, continue simmering, top off, occasionally stirring, until soup thickens.
- If the soup is too thick for your taste, add a little more vegetable broth.
Nut-Free Option
- Choose silken tofu, white beans, or flour instead of the nuts.
- Blend with the rest of the ingredients.
Video
Notes
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- I usually meal prep on Sundays, but this week, I prepped on Saturday for the week. I chop all the veggies I plan to use during the week and put them into airtight containers for the week.
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- I chopped the onion and garlic into one container for this Hungarian mushroom soup recipe. Then, I chopped the other veggies that cooked together and measured them out in another container.
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- Then, I sliced the mushrooms thin and placed them in a different container.
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- Now, I have to do the cooking part, which is easy. However, since I love to cook and don't like cutting, I enjoy cooking much more if I cut everything up in advance.
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- If you meal prep core main meals, not only do you save money shopping, but you also can do all the chopping at once. This week, for example, I planned to make recipes that included yellow and green zucchini, onions, and garlic, so I chopped once.
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- And leftovers pack well for lunches as well.
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- remember cooking and planning can save time and reduce your kitchen stress. For example, I served this soup for dinner with a simple dinner salad and rice crackers.
Nutrition
Calories: 152kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: -4g | Polyunsaturated Fat: 2g | Sodium: 401mg | Potassium: 582mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3666IU | Vitamin C: 13mg | Calcium: 123mg | Iron: 2mg