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Vegan Cream of Mushroom Soup

I don't know about you but I tend to crave those warm comfort foods during these cold winter months. However, these foods can add up quickly in calories and saturated fat making them not the most "heart or weight friendly". This recipe has that creamy texture we tend to desire, but it uses coconut milk versus heavy cream which is much more "heart healthy" and nutrient dense. It also incorporates a lot of veggies and whole grains making it a healthy and delicious meal.


  • 3/4 cup brown rice and/or quinoa

  • 4 cups of mushrooms

  • 1 white onion diced

  • 2 cloves garlic or garlic powder

  • 2 TBSP of extra virgin olive oil

  • 1 TSP dried parsley

  • 4-5 cups vegetable broth (If you like a thicker soup you will want to use less broth, and if you like a thinner soup you will want to use more)

  • 14 OZ can coconut milk

  • Salt & pepper to taste

  • Turmeric powder (optional; contains antioxidants and supports with a variety of health benefits)


  • Cook brown rice/quinoa (if not using instant; I personally like to buy it already cooked to save time, however consider reading the label for ingredients and sodium because not all brands are as equally as "healthy")

  • Finely chop veggies

  • Place oil in a pot on the stove and turn on heat

  • Add veggies and garlic and cook until slightly brown

  • Add in rice; vegetable broth; coconut milk; and salt, pepper, and turmeric powder (if desired)

  • Cook until boiling

  • Bring to a simmer

  • Put in bowl and ENJOY!

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