Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Thursday, May 9, 2013

Vegan Mushroom Soup

Soy-based Soup
The first time I heard about using soymilk as soup base, I was not convinced. I grew up accustomed to the taste of soymilk cold and a bit sweet or as dessert (i.e. hot soft tofu pudding at dim sum). So to imagine it as ingredients for savory dish is rather hard. Until I tried it then it made sense.

Using unsweetened soymilk, the result was a light creamy soup, flavorful even without the addition of extra spices. For people who are used to eat tofu, the soup would be rich enough and this would be a pleasant experience. Even for others who are more used to a heavier taste, they should still be able to taste the soy undertone in the soup.

For this recipe, I'm using regular white mushroom, and a mix of vegetable - what ever I currently have in the fridge (except carrots - it would make the soup too sweet). You can do the same too.  Veggie soup - in all kinds of ways - is always the best fridge clean-out.

Vegan Mushroom Soup

Serve 2
Total time: under 30 minutes

  • *4 cups unsweetened soymilk
  • 5 large white mushrooms - chopped
  • 1 cup cauliflower - small florets
  • 1/2 cup onion - diced
  • 1 stalks celery - diced or sliced long at diagonal
  • 1 cup zuchini - chopped
  • 1 cup fresh corn kernels
  • a handful of spinach - rough chopped
  • a few sprigs of cilantro - rough chopped or just use the leaves
  • 1 tsp Italian herb
  • Himalayan salt
  • Fresh ground black pepper
  • 1 tsp EVOO or olive oil spray

  1. On medium-high heat, sweat the onions along with cauliflower and mushrooms. Toss around until the mushrooms and cauliflower is semi cooked.
  2. Add celery, zucchini, corn and toss them all for a couple more minutes then pour in soymilk.
  3. Add Italian herb, salt and pepper.
    *Since the amount of salt and pepper is to taste, you can add water or more soymilk if the liquid is not enough.
  4. Bring to boil, then immediately lower the heat to medium low. Stir occasionally for 2-3 minutes.
  5. When it starts to boil again, add in spinach. Stir until spinach is cooked the turn off heat.
  6. Serve immediately, garnish with cilantro.

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