Meatless Monday: Mushroom Soup
There’s something magical about watching a pot of soup come together—especially when you're just starting to find your rhythm in the kitchen. As a registered dietitian working with new home chefs, I’ve learned that confidence in cooking doesn’t come from mastering complicated techniques… it comes from nailing simple recipes that taste like you’ve been cooking for years.
This Creamy Mushroom Soup is exactly that kind of recipe. It’s rich without being heavy, comforting without feeling indulgent, and unbelievably simple—all while packing in whole-food ingredients your body will love. Think of it as your “I can actually do this!” soup.
You don’t need knife skills worthy of a cooking show, and you definitely don’t need fancy equipment. A pot, some chopped veggies, and a hand blender (or regular blender) are all it takes to make a bowl of soup that tastes like it came from a cozy countryside café.
Whether you’re cooking for yourself after a long day, wanting to make something nourishing for your family, or simply dipping your toes into plant-forward eating, this recipe gives you big flavor with minimal stress.
Mushroom Soup
Ingredient List
2 tbsp. coconut oil
1 onion, sliced
½ leek, chopped
5 ⅓ cups (500g) mushrooms, sliced
1 small carrot, chopped
1 small parsnip, chopped
1 small potato, peeled and cubed
2 ½ cups (600ml) vegetable stock
Scant ½ cup (100ml) crème fraîche
Salt & pepper to taste
Directions
In a large pot, heat the coconut oil. Add sliced onion and chopped leek, cooking for about 3 minutes until softened and fragrant.
Add the sliced mushrooms and cook for 10 minutes, stirring occasionally as they release moisture and deepen in flavor. Then add the carrot, parsnip, and potato. Season lightly and cook another 3–4 minutes.
Pour in hot vegetable stock, bring to a gentle boil, reduce heat, and simmer—covered—for 15 minutes, or until all vegetables are soft.
Use a hand blender to purée until smooth (or transfer carefully to a regular blender). Stir in crème fraîche, adjust the seasoning, and serve warm.
Makes 4 servings.
Nutrition Facts
Calories per serving: 204
Fats per serving: 11 grams
Protein per serving: 6 grams
Carbohydrates per serving: 23 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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