Dairy Free Cream of Mushroom Soup

This dairy free cream of mushroom soup is not only delicious and plant based, but it’s also packed with delicious protein!! It’s packed with nutrients and is insanely decadent as well. The best part? It’s also one pot, simple and easy – because healthy shouldn’t be hard!

Dairy Free Cream of Mushroom Soup

Healthy shouldn’t be hard, which is why it’s a one-pot meal with simple ingredients too. This recipe shows you just how easy it can be to get protein in when eating plant based as well! Let’s dive into the details of the soup…

• Low Sodium Veggie Broth: The base of the soup is a low sodium veggie broth. You can easily swap this out with a nutrient dense bone broth or chicken broth if you prefer as well. I usually go for the organic store brand at Whole Foods.  
• Coconut Cream: The coconut cream is found in a can, I opt for the organic one. This replaces the typical heavy cream. Coconut cream is packed with healthy fats called medium-chain triglycerides (MCTs), which is amazing for boosting energy and balancing blood sugar.
• Chickpea Rice: This is where the bulk of the protein comes from in this soup, so it’s important to choose a protein rice. I used a brand called Banza which I found at Whole Foods. 
• Tapioca Flour: This is what is going to help make the soup more thick and really give it that creaminess. It can clump easily, which is why whisking the soup consistently is important.

If you’re into this soup recipe, definitely check out my creamy dairy free butternut squash soup or my Simple AF *No* Chicken Noodle Soup. Enjoy! 

xoxo

Alysia (Purely) Pope

 

 

 

 

 

Dairy Free Cream of Mushroom Soup

Print This

Serves: 6-8 Prep Time: 20 minutes Cooking Time: 15 Minutes

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp grass fed ghee or vegan butter
• 2 cloves garlic, minced
• 1 white onion, diced
• 8 oz. sliced white mushrooms
• 1 big handful spinach
• 1 can coconut cream
• 1 c low sodium veggie broth
• 1 c water (more if desired for texture)
• 1/4 c nutritional yeast
• 1 tbsp tapioca starch or flower
• 2 tbsp almond flour
• 1 c + 1 tbsp chickpea rice (I used Banza)
• Salt and pepper (very generous on the pepper!), to taste

Instructions

Cream of Mushroom Soup Time!

1. Begin with a large pot on medium heat with olive oil and ghee. Add in garlic and onion, allow to simmer until onion is translucent (making sure garlic doesn’t burn.)
2. After a few minutes, add in mushrooms and spinach to the pot, mix well. Add a generous amount of salt and pepper.
3. Following, add coconut cream, veggie broth, nutritional yeast, almond flour,  tapioca starch and almond flour, whisking until well combined. Turn the heat down to medium/low. 
4. Add in chickpea rice, mix in well. Cover the pot and allow to simmer on medium/low until rice is cooked through (about 15-20 minutes), ensuring you’re stirring often and adding more water if needed, if consistency gets too thick.
5. Enjoy!!