A rich, creamy, and smoky soup made with brown mushrooms, smoked paprika, and vegan Greek yogurt. This comforting soup is perfect for chilly evenings or as a light lunch, combining savory flavors with a creamy texture.
Ingredients:
Main Ingredients:
- 500 g (1.1 lb) Brown Mushrooms, cleaned and sliced
- 500 g (2 cups) Vegetable Stock
- 150 g (0.6 cups) Plant Milk (almond, oat, or soy)
- 100 g (0.4 cups) White Grape Juice
- 70 g (0.3 cups) Vegan Greek Yogurt
- 1 Onion, chopped
- 1-3 Garlic Cloves, minced
- 1.5 tbsp Extra Virgin Olive Oil
- 1.5 tbsp Margarine
- 1.5 tbsp Vegan Worcestershire Sauce
- 1.5 tbsp Smoked Paprika
- 1.5 tbsp Corn Starch
- 1 tbsp Nutritional Yeast
- 2-3 sprigs Fresh Dill
- 2-3 sprigs Fresh Thyme
- Black Pepper and Salt to taste
For Garnish:
- Freshly ground Black Pepper
- Toasted Sourdough Bread Slices or Croutons
- Fresh Thyme sprigs
Instructions:
Step 1: Prepare the Mushrooms
- Clean the mushrooms with a damp cloth and slice them into thin pieces.
Step 2: Sauté the Vegetables
- Set your Instant Pot (or large pot) to sauté mode.
- Add olive oil, chopped onions, and a pinch of salt. Sauté for 5 minutes until the onions soften and brown slightly.
- Add sliced mushrooms and sauté for 10-15 minutes until they are tender and caramelized. Reserve some mushrooms for garnish if desired.
Step 3: Deglaze with Substitution Liquid
- Pour in white grape juice (or vegetable broth) and cook for 60-90 seconds to evaporate the liquid.
Step 4: Add Flavorings
- Stir in minced garlic, dill, thyme, vegan Worcestershire sauce, nutritional yeast, and smoked paprika.
- Add vegetable broth, salt, and black pepper. Stir well.
- Close the Instant Pot lid and set to pressure cook for 5 minutes.
Step 5: Prepare the Creamy Base
- In a separate jug, whisk together plant milk and corn starch until smooth, ensuring no lumps.
Step 6: Thicken the Soup
- Once the soup finishes cooking, carefully release the pressure and open the lid.
- Stir in the milk-cornstarch mixture. Set the Instant Pot to sauté mode and cook for an additional 7-10 minutes until the soup thickens to your desired consistency.
Step 7: Add Vegan Greek Yogurt
- Turn off the Instant Pot and stir in the vegan Greek yogurt for creaminess.
Step 8: Serve
- Remove the sprigs of thyme and dill.
- Ladle the soup into bowls and garnish with freshly ground black pepper, a few sprigs of thyme, and the reserved sautéed mushrooms.
- Serve with toasted sourdough bread slices or croutons.
Helpful Tips:
- For extra creaminess: Use full-fat plant milk or a combination of coconut milk and vegan Greek yogurt.
- Spicy twist: Add a pinch of red pepper flakes or cayenne pepper to introduce heat along with the paprika.
- Deepen the flavor: For a more intense flavor, use balsamic vinegar or soy sauce in place of Worcestershire sauce.
FAQs:
1. Can I use a different type of mushroom?
- Yes! Button mushrooms, shiitake mushrooms, or even a mix of wild mushrooms would work well.
2. How do I store leftover soup?
- Store in an airtight container in the refrigerator for up to 3-4 days. This soup can also be frozen for up to 3 months.
3. Can I make this recipe without an Instant Pot?
- Yes, follow the same steps using a large pot. Simmer the soup over medium heat until the mushrooms soften and the flavors combine. Then proceed with thickening the soup.
4. What can I substitute for vegan Greek yogurt?
- You can use coconut yogurt, almond yogurt, or a cashew cream for a rich and creamy texture.
5. Can I make this recipe oil-free?
- Yes, sauté the vegetables in vegetable broth or water to skip the oil, and the soup will still be flavorful.
Nutritional Information (per serving, serves 4):
- Calories: ~250 kcal
- Total Fat: ~20g
- Saturated Fat: ~3g
- Cholesterol: 0mg
- Sodium: ~500mg
- Carbohydrates: ~20g
- Fiber: ~4g
- Sugars: ~5g
- Protein: ~5g
Conclusion:
This Mushroom and Smoked Paprika Soup offers a cozy, creamy dish with an amazing smoky depth. The blend of earthy mushrooms, herbs, and smoked paprika creates a deliciously unique flavor profile, while the creamy texture from vegan Greek yogurt adds richness without dairy. Whether you’re serving it on its own with a side of crusty bread or as part of a larger meal, this recipe is sure to become a favorite. The soup is not only comforting but also versatile, allowing for easy substitutions to suit your dietary needs. Enjoy this flavorful and wholesome dish on a chilly day or whenever you’re in the mood for something rich and satisfying.