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Vegan and dairy free mushroom soup

As seen on Għand il-Vegan

by Darryl Grima

This delectable vegan and dairy-free mushroom soup is a delightful fusion of flavours, featuring the earthy richness of mushrooms complemented by the subtle sweetness of coconut milk and vegan white wine. The velvety texture and aromatic fragrance of this soup will surely tantalize your taste buds.

Give this recipe a try for a comfortingly luxurious and nourishing meal.


Vegan and dairy free mushroom soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg mushrooms 
  • 2 tbsp olive oil
  • 1 large onion,
  • 1 tablespoon fresh thyme 
  • 4 cups vegetable broth
  • 4 cloves garlic,
  • 1 can coconut milk 
  • 120 ml vegan white wine 
  • 3 tablespoons corn starch  
  • salt & pepper, to taste
  •  4 tbsp chopped parsley


  • In a large pot, heat olive oil over medium heat.
  • Sauté the onions and garlic for 5 minutes.
  • Add the mushrooms, thyme, and vegan white wine.
  • Cook for 5 minutes.
  • Add the vegetable broth and bring to a boil.
  • Cover, reduce heat, and simmer for 15 minutes.
  • In the last five minutes, add the coconut milk and continue cooking for five more minutes.
  • Mix the corn starch with cool water.
  • Add the corn starch mixture to the soup and stir frequently for 1 – 2 minutes until the soup slightly thickens.
  • If the soup is too thin, add more corn starch as needed until the desired consistency is reached.
  • Remove from heat and stir in the parsley.
  • Season with salt and pepper.

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