My friends over the pond are brilliant at grabbing recipes that I will love and my good friend Ady sent me this one from Dara over at Cookin’ Canuck for her Vegan Cream of Curry Mushroom Soup and I just had to try it!
So into the meal plan it went and I got to cooking it on a decidedly chilly summer Monday evening. I served with some freshly chopped coriander and a loaf of brown Super Quick Bread.
We love a soup, especially one packed with mushrooms, and we adore curry flavours so this was going to be a hit from the outset. I added more mushrooms than in the recipe because I wanted to use up some remaining ones and to be honest, I’m glad I did. the additional mushrooms brought a stronger mushroom taste to balance out the curry (in my opinion, anyway)
I also used home ground curry powder as I like to make it fresh to the balance that we like too.
I have to say that this is a really delicious soup and one that I will be coming back to again and again in the future. Especially in the autumn when lots of different mushrooms are about in season.
The following recipe is adapted from Dara’s with my twists, plus I have posted it in UK measurements for ease.
Creamy Curry Mushroom Soup (vegan)
Ingredients:
2 tbsp olive oil
1 large onion, roughly diced
4 garlic cloves, minced
300 g mixed mushrooms, chopped
2 stalks of celery, diced
1 inch piece of fresh ginger, grated finely
1 tbsp curry powder or Garam Masala
2 tbsp corn flour
1.5 l vegetable stock
400 ml coconut milk
fresh coriander, chopped
salt and pepper to taste
Method:
Prepare all the veg and boil the water for your stock
Heat the oil in a large stock pot on a medium heat
Add the onion, garlic, celery and cook until the onions soften
Add the mushroom to the mix and cook until tender
Sprinkle the curry powder and corn flour over the mixture and stir to combine, cook stirring constantly for about a minute
Pour in the vegetable stock and bring to the boil
Reduce to a simmer and cook for 20 minutes
Remove from the heat and let cool slightly
Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup – the choice is yours!)
Add the coconut milk to the soup and return to the hob
Bring to the boil, reduce heat and simmer for around 5 minutes or until the soup is heated through
Scatter with chopped coriander and season to taste
Serve with homemade bread, liberally spread with dairy free butter and enjoy
I thoroughly enjoyed making and eating this vegan creamy curry mushroom soup – the curry and the coconut work so well with the mushrooms and make for a delicious combination with the fresh coriander.
I urge you to give it a try and thanks to Ady and Dana, I have anther soup in my bank! 😀
What is your favourite soup? Do you like it with hot fresh bread?
Let me know in the comments! 🙂
- 2 tbsp olive oil
- 1 large onion, roughly diced
- 4 garlic cloves, minced
- 300 g mixed mushrooms, chopped
- 2 stalks of celery, diced
- 1 inch piece of fresh ginger, grated finely
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 tbsp curry powder or Garam Masala</span>
- 2 tbsp corn flour
- 1.5 l vegetable stock
- 400 ml coconut milk
- fresh coriander, chopped
- salt and pepper to taste
- Prepare all the veg and boil the water for your stock
- Heat the oil in a large stock pot on a medium heat
- Add the onion, garlic, celery and cook until the onions soften
- Add the mushroom to the mix and cook until tender
- Sprinkle the curry powder and corn flour over the mixture and stir to combine, cook stirring constantly for about a minute
- Pour in the vegetable stock and bring to the boil
- Reduce to a simmer and cook for 20 minutes
- Remove from the heat and let cool slightly
- Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup – the choice is yours!)
- Add the coconut milk to the soup and return to the hob
- Bring to the boil, reduce heat and simmer for around 5 minutes or until the soup is heated through
- Scatter with chopped coriander and season to taste
- Serve with homemade bread, liberally spread with dairy free butter and enjoy