Skinny Mushroom Soup
Saddle up, fearless veggie renegades, as we introduce Skinny Mushroom Soup, a satisfying sensation straight from the heart of the plant-based Wild West. This soup is super tasty and super low fat, so get ready to unleash the flavour without the guilt. If you’ve been hunting for a low-fat alternative to the high-fat creamy mushroom soon, look no further. This is one satisfying meal that doesn’t compromise on flavour. Plus, this Skinny Mushroom Soup is not just a culinary outlaw; it’s a crucial accomplice to the Fasting Mimicking Diet (FMD), making your health journey both enjoyable and rewarding. FMD is a diet inspired by Dr Longo and is a form of fasting with food. We like to garnish with a few mushroom slices and a sprinkle of thyme for an extra dose of outlaw charm.
Ingredients
- 3¼ cups mushroom broth divided into ¼ cup + ½ cup + 2½ cups
- 1 cup diced onion (about ½ medium)
- ¼ cup Bragg soy seasoning or tamari
- 1 tbsp paprika
- 1 tbsp dried mushroom powder
- ½ tsp Spike all-purpose seasoning or Old Bay seasoning
- ¼ tsp ground allspice
- freshly ground black pepper
- 6 cups sliced mushroom (about 24 medium) + a few slices for garnish
- 3½ cups water
- 2 cups chopped kale (about 1 bunch)
- ½ cup cooked navy beans or pinto beans
- 2 tbsp inulin
- 1 tbsp minced thyme leaves + a small amount for garnish
Instructions
- Place a large soup pot on medium-high heat and add ¼ cup mushroom broth. Once hot, add 1 cup diced onion and sauté until translucent and starting to brown, about 5 minutes. Add a little water if onions start to stick, but let broth cook off so onions can brown. If they become too dry, onions may burn.3¼ cups mushroom broth, 1 cup diced onion
- Add ¼ cup Bragg seasoning, 1 tbsp each paprika and dried mushroom powder, ½ tsp Spike seasoning, ¼ tsp ground allspice, and freshly ground black pepper. Stir until well combined and cook for 1–2 minutes. Add a little water if ingredients start to stick.¼ cup Bragg soy seasoning or tamari, 1 tbsp paprika, 1 tbsp dried mushroom powder, ½ tsp Spike all-purpose seasoning, ¼ tsp ground allspice, freshly ground black pepper
- Add 6 cups sliced mushroom, stir until well combined, and reduce to medium. Continue to sauté until all liquid has cooked off, and mushrooms are tender and starting to brown, about 10 minutes.6 cups sliced mushroom
- Add 3½ cups water, 3 cups mushroom broth, 2 cups chopped kale, ½ cup navy beans, and 2 tbsp inulin. Stir until well combined. Return bring to a low boil, continuing to cook for an additional 5–7 minutes or until soup is heated through.3¼ cups mushroom broth, 3½ cups water, 2 cups chopped kale, ½ cup cooked navy beans, 2 tbsp inulin
- Add 1 tbsp minced thyme leaves and let set for 5 minutes.1 tbsp minced thyme leaves
- Serve immediately or freeze for future use. Garnish each bowl with a few slices of fresh mushrooms and a sprinkle of minced thyme.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
Nutrition
Calories: 489kcalCarbohydrates: 91gProtein: 37gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.5gSodium: 156mgPotassium: 3327mgFiber: 32gSugar: 24gVitamin A: 5151IUVitamin C: 162mgCalcium: 541mgIron: 11mg
Tried this recipe?Let us know how it was!
