This savory mushroom soup recipe is perfect for cold and flu season. Mushrooms, onions and garlic are all some of the healthiest foods you could eat for your immune system. It is warm, creamy and a little bit salty which I love to eat when I’m feeling under the weather.
First off I want to say that this recipe is one of my all time favorites on this blog. I went through several test runs of this recipe before getting it perfect. What inspired this recipe is a vegan soup cafe in LA called Soup Goddess that has the most phenomenal mushroom soup I’ve ever had. Their soup is called the “mushroom heaven soup”. My recipe is basically a copy cat version of their soup with less salt and fat. If you guys are ever in LA you should stop by Soup Goddess for lunch. They have awesome vegan soups. Ok now onto the recipe!
To start out, I like to chop all the veggies using a food processor. The Soup Goddess soup has really tiny bits and pieces which lets you get a little bit of everything in every spoon. The food processor makes this way easier but you can also just chop everything by hand. I first do the onions. Throw them in the processor cut into big chunks and pulse a few times, then I set aside and repeat with the carrots and celery. I only do half of the mushrooms so I can slice up some bigger pieces.
Once the veggies are all processed, turn on the Instant Pot to sauté. Cook the onions for a few minutes until soft. Add in the garlic and celery and cook for a few more minutes, stirring occasionally.
Next, add in the carrots, mushrooms, chickpeas with the liquid, all the sauces and seasonings, broth and water and stir.
Put on the lid and cook for 15 minutes. When its done do a 10 minutes natural release, then release the rest of the pressure manually.
The last step is to make the almond butter broth. In a small bowl, whisk together the almond butter and water. When its nice and smooth add this mixture into the Instant Pot and stir. Taste the broth and adjust the seasonings according to your taste, maybe add more salt and pepper or soy sauce.
Mushroom Immunity Soup
Equipment
- Instant Pot
- Food processor
Ingredients
- 1 onion quartered
- 6 garlic minced
- 4 carrots peeled and quartered
- 2 celery quartered
- 24 oz mushrooms use baby bella, shiitake, white button or oyster, or a combination
- 1 14 oz can chickpeas do not drain
- 1 tbsp soy sauce low sodium
- 1/2 tbsp Worcestershire sauce
- 1 tsp vegan chicken seasoning salt or other veg boullion
- 1/2 tsp red pepper flake
- 1/4 tsp black pepper
- 2 cups veggie broth
- 2 cups water
- 1/3 cups almond butter or cashew butter, or tahini
- 1/3 cup water
Instructions
- 1. Prep veggies using a food processor. If you don't have a food processor just chop everything really small. Process the onions into small chunks and set aside. Next process the celery into small chunks and set aside. Then do the carrots and set aside. Only process half of the mushrooms and save the other half to be sliced. Mince the garlic.
- 2. Press sauté on the Instant Pot. Water sauté the onions for a couple minutes until soft. Add in the garlic and celery and cook for a few more minutes.
- 3. Add in the carrots, mushrooms, chickpeas plus liquid, soy sauce, Worcestershire sauce, all of the spices and water and stir.
- 4. Put on the lid. Turn the salve to sealing. Press manual/pressure cook for 15 minutes. When its done do a natural release for 10 more minutes, then release the rest of the pressure manually. Carefully take off the lid once its no longer under pressure.
- 5. Whisk together the almond butter and water in a small bowl. When its completely smooth pour this mixture into the soup and stir well to combine. Taste and adjust the seasonings.
