Mushroom Potato Soup (Vegan)
This potato mushroom soup is the perfect recipe to cozy up with. It's vegan, and it’s made with Instant pot.
Servings: 4
Calories: 253kcal
Equipment
Ingredients
- 4 potatoes 2 cups cubed (golden or red)
- 12 oz mushrooms white sliced
- ½ teaspoon sage dried
- ½ teaspoon rosemary dried
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cinnamon powder
- 1½ tablespoon nutritional yeast
- salt to taste
- 2 teaspoon olive oil
- 2 tablespoon coconut milk
- 3 cups vegetable broth
- ¼ cup carrots chopped
- 1 onion chopped
- 2 garlic cloves chopped
Instructions
- Wash and peel the potatoes. Cut them into small cubes and set them aside.
- Place the white mushrooms in a colander and rinse with cold water. Set aside to drain.
- Press the saute button on the instant pot and heat the oil.2 teaspoon olive oil
- Add onions and garlic cloves and saute until translucent.1 onion, 2 garlic cloves
- Add the mushrooms and all the dry spices. Saute for 30 seconds.12 oz mushrooms, ½ teaspoon sage, ½ teaspoon rosemary, ½ teaspoon black pepper powder, ¼ teaspoon turmeric powder, ½ teaspoon cinnamon powder
- Add the potato cubes, carrots, nutritional yeast, coconut milk, and vegan broth. Stir well.4 potatoes, 1½ tablespoon nutritional yeast, salt to taste, 2 tablespoon coconut milk, 3 cups vegetable broth, ¼ cup carrots
- Close the instant pot and set the valve in the sealing position. Cook on high pressure for 5 minutes.
- As the timer expires, let the pressure release naturally for 10 minutes, and then use the quick-release option. Open the lid and stir the soup.
- Mushroom Potato soup is ready. Garnish with chopped green onions and serve hot.
- This potato mushroom soup is best-enjoyed piping hot paired with crusty bread. Enjoy!
Notes
- Make sure to cut the potato cubes into small pieces so that they cook evenly.
- You can skip coconut milk and substitute it with cashew cream, almond milk, or plant-based milk.
- Add fresh chopped parsley at the end for a fresh flavor.
- Fresh garlic can be substituted with garlic powder.
- For a creamier version, you blend the soup using an immersion blender at the end.
Nutrition
Calories: 253kcal | Carbohydrates: 48g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 730mg | Potassium: 1317mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 47mg | Calcium: 46mg | Iron: 3mg