Fall is in full effect now in our neck of the woods. Everything is bright and golden and gorgeous! Easily, my favorite time of year. Fall also features many of my favorite flavors and foods of the year: pumpkin (& all other squash varieties), apples, cinnamon, nutmeg, and all the comfort foods. Mmm mmm mmmmm.
One of the fall comfort foods high on my list is soup. When paired with a hearty bread, fresh from the oven, it’s even better. My new favorite soup recipe is what I have in store for you today: Creamy Mushroom Soup. It is hearty. It is rich is flavor. It is vegan. And it’s just plain tasty.
The creaminess of this soup is achieved by blending in the garbanzo beans. They also boost the nutritional punch by increasing the amounts of protein and iron. True comfort food, in my opinion, should not only taste amazing, it should be benefitial for your health as well. Win-win!
Creamy Mushroom Soup
A hearty, flavorful and tasty vegan comfort soup.
- 2 tbsp avocado oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 1 1/2 lbs cremini mushrooms, sliced
- 1/4 cup balsamic vinegar
- 3/4 cup water
- 15 oz can garbanzo beans
- 4 cups vegetable stock
- 2 tbsp soy sauce
- salt and pepper to taste
Chop onions and mince garlic.
Add avocado oil to a soup/stock pot and place over medium heat. Add onions and garlic. Stir occasionally for 5 minutes.
While onions and garlic sauté, slice mushrooms, then add to pot. Allow to sauté for another 5 minutes.
Add balsamic vinegar and water to pot and allow to reduce for 10 minutes, or until much of the liquid has been reduced.
When soup has reduced, remove from heat and add half of it to a high-powered blender along with the garbanzo beans and vegetable stock. Blend until smooth (about 1 minute).
Stir blended mixture into the soup pot with the remaining mushroom mixture, add soy sauce, and bring to a boil.
Reduce heat to low. Season with salt and pepper to taste, and simmer for 20-30 minutes. Enjoy!