Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4


  • 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


Cooking the Mushrooms:

  1. Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until softened.
  2. 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:

  1. 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.
  2. Pour in Vegetable Broth: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  3. Simmer: Let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the mushrooms to become tender.
  4. Add Coconut Milk: Stir in the coconut milk. Simmer for an additional 5-7 minutes, ensuring the soup is heated through.
  5. Season: Season the soup with salt and black pepper to taste. Adjust seasoning as needed.


  1. Garnish and Serve: Ladle the vegan mushroom and smoked paprika soup into bowls. Garnish with chopped fresh parsley.
  2. Serve Hot: Serve the soup hot, accompanied by crusty bread or your favorite side.


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.


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