I’m loving this vegan cream of mushroom soup recipe.  When you try to make a vegan version of a class non-vegan dish for the first time things don’t always work out right, but this totally did and I will definitely be making it again!



  • 400g of mushrooms, sliced
  • 2 yellow onions, peeled and finely chopped
  • 1 tbsp. olive or nut oil
  • 1 liter of vegetable stock
  • 5 small garlic cloves, peeled and finely chopped or minced
  • 200ml of vegan cream
  • 200ml of nut milk
  • 4 dried bay leafs (removed before blending)
  • 1/4 tsp. of fresh ground pepper
  • Himalayan salt or sea salt to taste



  1. Heat the oil in a large saucepan, add the onions and cook until soft
  2. Add garlic and mushrooms and cook until the mushrooms are soft
  3. Add stock, bay leafs and pepper and leave to simmer for 45 mins
  4. Add cream and milk and cooked for a further 15 mins
  5. Season to taste and leave to cool
  6. Once cooled remove bay leafs and blend soup and return to saucepan and heat through again and serve
  7. Optional:  Serve with a little freshly chopped parsley and a drizzle of vegan cream



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