Vegan Cream of Mushroom Soup with Crispy Sage
A velvety Vegan Cream of Mushroom Soup made with coconut milk and crispy sage. Perfectly cozy, healthy, and delicious for soup season!
Ingredients
- 1 tbsp Olive Oil
- 2 Shallots, diced
- 4 Garlic Cloves, diced
- 36 oz Button Mushrooms, sliced and destemmed
- 1 Medium Russet Potato, peeled and roughly chopped
- 1 tsp Sea Salt
- ½ tsp Pepper
- 1 tsp Paprika
- 6 cups Vegetable Broth
- 1 can Full Fat Coconut Milk
- 18-20 Fresh Sage Leaves
Instructions
- Heat oil in a large pot over medium heat. Add the onion & garlic and cook for about 5-6 min. The shallots should be translucent. Stir in 3/4 of the total amount of sliced mushrooms and then the cubed potato. Cook for about 3-4 minutes stirring occasionally.
- Add the salt, pepper, paprika, veggie broth, and coconut milk. Cook for 30 min covered on a low heat, stir occasionally. Add in about 6-8 sage leaves during the last 10 minutes.
- On a separate skillet, sauté the remaining mushrooms in oil until golden brown to use as a garnish. The mushrooms will first release their liquid before they can crisp up, so be patient and cook on a medium heat.
- Next, sauté about 10-12 sage leaves in oil until slightly crispy. Careful not to burn them, the heat shouldn’t be too high. Transfer to a paper towel to remove any excess oil.
- Once the soup is ready, let cool then add to a blender and blend until super smooth and creamy. You should have about 4-5 servings. Garnish each portion with the golden brown mushrooms and the crispy sage.