Vegan Wild Mushroom Soup

Looking for something to warm your belly up this fall? This Vegan Wild Mushroom Soup is the perfect thing to make that happen. Just over three years ago, I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto (which I’m sad to say closed this past month). I remember the first time I tried it and how completely blown away I felt about the dill and pepper seasoning. It completely changed the way I’ve gone about making mushroom soup. Feel free to make your own croutons and garnish however you’d like! IMG_3467

Vegan Wild Mushroom Soup
  • 2 cups cauliflower florets
  • ¼ cup cashews, soaked overnight
  • 2 cup vegetable broth
  • 1 teaspoon onion powder
  • 1 garlic clove, chopped
  • ¼ teaspoon Himalayan rock salt
  • Freshly ground pepper, to taste
  • ½ teaspoon extra-virgin olive oil
  • 1½ cups diced white mushrooms
  • ½ yellow onion, diced
  • ½ teaspoon thyme
  • ½ teaspoon garlic
  • 1 teaspoon dill
  1. Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
  2. Meanwhile, add olive oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  3. Add pureed cauliflower mixture to sauteed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.


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  • Reply Keith October 7, 2014 at 1:48 pm

    Hi there. The soup looks amazing. How many servings does this recipe make? Thanks.

    • Reply October 22, 2014 at 3:43 am

      Hi Keith, this recipe makes about 4 servings

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