A hearty, flavorful and tasty vegan comfort soup.
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!