This Soup is the Secret to a Healthier You

Enjoy a heart-healthy, creamy mushroom soup that's silky soothing and packed with veggies and protein completely dair free and made with whole foods. Super feel good food for what ails you. A simple, chef crafted, expertly designed, and surprisingly affordable recipe and it fits into the Whole Food Plant-Based No Oil (WFPBNO) lifestyle.
Cream of Mushroom Soup that's second to none.

Ingredients:

1230ml (1 litre + 230ml) vegetable or ‘chicken’-flavored broth (low sodium optional)
500g brown mushrooms, roughly chopped
300g white button mushrooms, roughly chopped
1 large potato, cut into large chunks
200g cauliflower florets (about 1 ½ cups)
1 can white beans, drained and rinsed
1 large onion, roughly diced
2 celery stalks, roughly chopped
5 medium-sized garlic cloves, peeled
¾ tsp white peppercorns, ground
¾ tsp black peppercorns, ground
A pinch of smoked paprika
1 cup fresh parsley, chopped
1 tablespoon each fresh rosemary, thyme, and sage, chopped
Salt and pepper to taste
Optional: Nutritional yeast for garnish

Instructions:
Heat a large soup pot over medium-high heat. Dry sauté the onions and celery until they start to caramelize, about 3-5 minutes. If they stick, add a small splash of water or broth to loosen them.

Add the garlic and ground peppercorns. Stir for a minute until fragrant.

Mix in all mushrooms and cover the pot to allow them to sweat, which helps release moisture. After a few minutes, uncover and continue to sauté for another 8-10 minutes until the mushrooms are well caramelized.

Stir in the cauliflower, potato chunks, and white beans. Sauté everything together for an additional 3 minutes.

Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.

Using an immersion or stand blender, carefully blend the soup until silky smooth. If the soup is too thick, add a bit of plant-based milk to reach your desired consistency.

Stir in the chopped herbs. Season with salt and pepper to taste. If using, sprinkle in nutritional yeast for added flavor.

Let the soup simmer for a few more minutes to meld the flavors. If you’re not serving immediately, allow the soup to cool before storing it in the fridge or freezer.

When reheating, add a little plant-based milk if the soup has thickened.

Serve hot, garnished with sautéed mushrooms, additional herbs, and a sprinkle of nutritional yeast if desired.

Enjoy your homemade cream of mushroom soup with a rustic piece of bread or a crisp salad for a heartwarming meal.

[MER]

You seem to be as kind as your food - thank you for sharing yourself with the world.

[TheDahakon]

Totally here for any WFPB content, thank you. Look forward to trying it out.

[kelmac]

As a vegetarian for 37 years, it’s so nice to see your videos using real food.
15 years ago, my friends kept encouraging me to make a blog about veg cooking, and I thought no one would watch! I’m blown away at how many there are now. But I’m a legume eater, not so fond of the mock meats, so I’m delighted to see your recipes. (I realize you may also use mock meats in vids I haven’t seen.)
I still eat food that may have eggs, so can’t claim vegan. Gluten free has changed my life, recently.

[renafielding]

I am feeling dangerously free in the kitchen now that there’s you! I have struggled with the vegan fasting that orthodox Christians do half the year, mostly failing and feeling bad about it, but your ways are not a struggle. This is not ascetic. It’s luxury.

[consciousobserver]

I cant believe I never ate mushrooms until my 20's!! Since becoming vegan 6 years ago I eat LOTS of them. Your channel has no shortage of recipes showcasing them, which is awesome. ❤

[lionesslove]

I just made this and it is delicious!! Thank you for your recipe 🙏🏼☀️🌱 I posted on my facebook page and gave you a shout out 😉

[manoman]

Nice!

No music, no hard cuts, no bs.

Calming. Beautiful.

Thanks, man.

Had to subscribe.

[weirdunclebob]

So happy to see you sharing your knife skills. Too many YT cooks and even some chefs hold their knives like they're clubs and the food with straight fingers 😧 Also, this recipe sounds delish 😋🌱💚

[peacefullyfe]

Didn't know that it was okay to remove the gills from portobello mushrooms. Thought that I would be removing nutrients. Did a little research and found out that the gills have a "high concentration of cellulose plant fibers". The nutrients are mainly in the cap. Thanks for this recipe. Mushroom soup is one of my favorite comfort soups.

[chapman]

Thanks for adding a can of beans to it, it makes a complete meal with some bread.

[suicune]

I'm happy to be celebrating my third vegan Thanksgiving! Thanks for all the great recipes!

[podatus]

This is gorgeous in that deep earthy green gray way. Thank you!!

[PatlLawson]

Great timing for the abundance of mushrooms in my fridge. WFPBNO ❤❤❤ & clever gravy riff, dual purposed rocks my boat.

[actualmovement]

Trying this soup with a little coconut milk and madras curry!👍😋

[johnbowen]

Beautiful super healthy nice dish .

[Guinnessgirly]

This is similar to what I make as the base of my green bean casserole. I also use it for stroganoff and Swedish meatballs where I just dump the plant based ikea ones in and serve over noodles or mashed potatoes

[girliedog]

This looks delicious, I love mushroom soup with lots of pepper. Happy Thanksgiving.

[christopherrichardwadedett]

Thomas Keller: Always clean up while cooking whenever practical

[rebelvgan]

Great recipe, thanks. I could easily get through a big steaming bowl of this - perfect for the chillier weather. The noise of the speeded up chopping 🤣😆

[heidiwilton]

Thanks Derek Samo, your uploads are inspiring and I love the way you share your knowledge of flavours, kitchen skills and they way you work...😊