November 3, 2021

Creamy Vegan Mushroom Soup


  • 1 tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Packs (18oz/500g) White Button Mushrooms (Sliced)
  • 1 Pack (9oz/250g) Brown Button Mushrooms (Portobellini), (Sliced)
  • 2 Large Portobello Mushrooms (Sliced)
  • 2 tbsp Soy Sauce (or Tamari if gluten-free)
  • 1 14oz (400ml) Can Coconut Milk
  • Sea Salt (to taste)
  • Black Pepper (to taste)



  1. Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly
  2. Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes
  3. This will allow the mushrooms to release their water
  4. After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off
  5. Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly
  6. Add sea salt and black pepper to taste
  7. Garnish with fresh herbs and serve


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