Description
Cozy up with a bowl of this deliciously rich and smoky Vegan Mushroom and Smoked Paprika Soup. Perfect for a chilly evening, this soup promises to fill your kitchen with comforting aromas and your taste buds with creamy goodness. You’ll want seconds, maybe even thirds!
Ingredients
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 500 grams button mushrooms, sliced
– 1 teaspoon smoked paprika
– 1 can (400 ml) coconut milk
– 3 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the sliced mushrooms and smoked paprika to the pot. Cook until the mushrooms are tender and have released their juices, about 8 minutes.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Allow the soup to simmer for 15-20 minutes, stirring occasionally, until well combined.
6. Season with salt and pepper to taste.
7. Using an immersion blender, puree the soup to your desired consistency. If you like your soup chunkier, blend less.
8. Serve hot, garnished with fresh chopped parsley.