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!
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!