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Sumptuous creamy mushroom soup - VEGAN

As we all await the onset of splendid Spring season, lets enjoy the last days of Winter by relishing this amazing soup. Here is a very simple and wholesome soup that takes 6 ingredients and comes together in under 30 minutes using the InstantPot. Using coconut cream makes this VEGAN too! 
Prep Time10 mins
Cook Time10 mins
Course: Soup
Cuisine: Fusion
Servings: 8

Equipment

  • Instant Pot
  • Immersion blender

Ingredients

  • 4 cups Mushrooms - shiitake, maitake, baby belle finely chopped
  • 1 Shallot finely chopped
  • 3 pods Garlic finely chopped
  • 5 stalks Celery finely chopped
  • 2 cups Vegetable stock low sodium
  • 1 can Coconut cream 400ml
  • 1 tsp Olive oil optional
  • Salt and Pepper to taste

Instructions

  • Start the instant pot on saute mode 
  • Add the oil, onions, garlic and celery and give it a good stir for 1-2 minutes
  • Add the mushrooms and vegetable stock
  • Turn to cook mode and cooke under pressure for 8 minutes
  • Cool for 10 minutes and release pressure carefully
  • Using an immersion blender carefully puree the soup, making it as smooth as desired
  • Add the coconut cream, salt and pepper - mix well
  • Serve warm with some crunchy croquets on the side!