VEGAN MUSHROOM AND SMOKED PAPRIKA SOUP
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
- 1 pound (about 500g) mixed mushrooms (cremini, shiitake, button), cleaned and sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon thyme, dried
- 1/2 teaspoon cumin
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons all-purpose flour (or a gluten-free alternative)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
Cooking the Mushrooms:
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until softened.
- Add Mushrooms: Add sliced mushrooms to the pot. Cook for 5-7 minutes until the mushrooms release their moisture and start to brown.
Making the Soup Base:
- Sprinkle Flour and Spices: Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms. Cook for 2 minutes to remove the raw taste of the flour. Add smoked paprika, thyme, and cumin. Stir to combine.
- Pour in Vegetable Broth: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Simmer: Let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the mushrooms to become tender.
- Add Coconut Milk: Stir in the coconut milk. Simmer for an additional 5-7 minutes, ensuring the soup is heated through.
- Season: Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Serving:
- Garnish and Serve: Ladle the vegan mushroom and smoked paprika soup into bowls. Garnish with chopped fresh parsley.
- Serve Hot: Serve the soup hot, accompanied by crusty bread or your favorite side.
Enjoy:
Delight in the rich, earthy flavors of this Vegan Mushroom and Smoked Paprika Soup. It’s a hearty and comforting dish that’s perfect for chilly days.
