Go Back
–+ servings
a bowl of soup on a brown rattan mat
Print

Vegan Cream of Mushroom Soup Recipe

Instant Pot vegan cream of mushroom soup is easy to make, vegan and gluten-free, high in nutrition and fiber.
Course Appetizer, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 126kcal
Author Shinta

Ingredients

  • 1 tablespoon olive oil (can be substituted with ghee for a non-vegan option)
  • 3 cloves garlic chopped
  • 1½ cups chopped mushrooms
  • 1½ cup chopped leeks (use fresh or frozen leeks)
  • ½ tablespoon onion powder
  • ½ tablespoon white pepper powder (optional)
  • 1½ cup vegetable stock (I used a stock cube dissolved in hot water)
  • 1½ cup coconut milk

Instructions

  • Turn the IP to 'Saute' mode in the 'More' setting. Once hot, add the olive oil.
  • Add the chopped garlic and saute until it is lightly browned.
  • Add the mushrooms followed by the leeks. Saute for two minutes until the mushrooms release their moisture and soften.
  • Add the onion powder, followed by the white pepper powder.
  • Add the vegetable stock and give it a stir.
  • Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High Pressure' setting. Set the time for 2 minutes. Once done, the IP will beep.
  • Wait till the valve comes down on its own. The IP lid is now safe to open.
  • Open the IP lid and using an immersion blender, blend all the cooked ingredients. 
  •  Add the coconut milk to the blended ingredients. Stir well.
  • Check for seasoning and add salt if needed.

Video

Notes

  1. Traditional cream of mushroom soup is made with a make a roux of flour. I have skipped this step in the recipe, because I like the taste of this soup as it is, without the need for the addition of roux. However, you can make a roux with flour, olive oil, and coconut milk before cooking pressure cooking the soup.
  2. For more flavor and volume, you can also add celery and chopped onion along with the mushroom and leeks.
  3. I have used coconut milk in this recipe, but any vegan milk works well. Cashew milk is a good substitute for coconut milk in this recipe.

Nutrition

Calories: 126kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 253mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg