This Creamy Vegan Mushroom Spinach Soup made with cauliflower so it's healthier than traditional dairy based cream soup. Bonus, it's quick & easy to make!
We love this Creamy Vegan Mushroom Spinach Soup. It's creamy yet still light, flavorful, and loaded with veggies. The best kind of soup if you ask us. The cream base is made from cauliflower. This versatile vegetable makes a fantastically light and creamy base for so many delicious, vegan sauces and soups. And because it doesn't have an overwhelming flavor, it won't take away from any other flavors.
Ingredients
Cream based soups are usually heavy and loaded with dairy, but not this one. Cauliflower replaces the dairy and lightens the whole soup up. The mushrooms and spinach are the stars of this soup adding wonderful flavor.
- cauliflower
- plain unsweetened non dairy milk
- vegetable broth
- cremini mushrooms
- spinach
- garlic
- olive oil
- onion powder
- salt and pepper
See recipe card for quantities.
Instructions
To keep the mushrooms prominent in this soup, I sliced them rather than dicing them up. I also made sure the spinach was bountiful and not so small it disappeared among the mushrooms and creamy cauliflower. That's the truly awful part of those canned soups, the pieces are always so small it's hard to tell they're even in there. That's definitely not the case with this soup. After cooking the cauliflower until tender, blend with milk and seasonings until creamy. Return to pot. Add the sautéed mushrooms and spinach to the cream base and heat until warm. It's very easy.
Equipment
You'll need a blender to make this soup. A high speed model will give the creamiest results. Other than a blender basic kitchen tools such as measuring cups, a sauce pan and ladle are needed.
Storage
Store leftover soup in an airtight container in the fridge. Good for 3-4 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Creamy Vegan Mushroom Spinach Soup
Ingredients
- 1 medium cauliflower, chopped into even size pieces
- 2 cups plain unsweetened almond milk
- 1 ½ cup vegetable broth I used homemade.
- 8 oz cremini mushrooms, sliced
- 3 cups spinach, roughly chopped
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add cauliflower, almond milk, vegetable stock, salt, pepper, and onion powder to a sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until cauliflower pieces are soft, about 15 minutes.
- Heat oil in a skillet over medium heat. Add mushrooms and garlic. Add a dash of salt and pepper. Sauté until mushrooms are lightly browned, 5-10 minutes. Add spinach and toss to combine with mushrooms and garlic. Sauté just longer enough to wilt the spinach, about 1-2 minutes.
- Pour cauliflower and liquid into blender and blend until very smooth. Return mixture to sauce pan and taste. Add additional salt and pepper if needed.
- Add mushrooms and spinach to cauliflower soup and stir to combine. Warm over medium heat if needed. Serve with bread if desired.
John Bridgman says
I was not able to click on the stars to give a rating but I was trying to give it 5 stars.
Not only was the recipe a perfect match for what I had in the fridge/pantry and was hoping to use, but the result was really good. Only change I would have made is cutting the mushrooms up a bit smaller - my mushrooms were pretty big and so the slices were as well.
One thing to watch out for - apparently cauliflower-based cream soups are more sensitive to seasoning than full cream soups. I added a few tablespoons of curry paste which turned out to be too much and made the soup a bit salty. My problem though, not the recipe.
Melissa says
Hi John! Thank you so much for trying the recipe and sharing how it turned out. I'm thrilled you enjoyed the soup! I'm not sure why you weren't able to give a star rating. I will look it to that and fix the problem. I was able to update your rating from my side so it should show the 5 stars you intended. Thank you again for your feedback!
Josee says
I made this recipe but used onions and sauted them with the mushrooms instead of using onion powder. I also added several dashes of worcestershire sauce and cayenne to jazz it up a bit. Very good base recipe to build off of!
Melissa says
Thank you for sharing the feedback and what changes you made. So glad you enjoyed it!
Chris says
I know this is an older recipe but I made it last night and it came out great! It was so creamy it looked and tasted like it was made with cream and butter, but was vegan and healthy instead. 🙂 I happened to use unsweetened soy milk instead of almond because that's all I had and it still worked great.
Melissa says
I'm so happy you like the recipe! Thank you for the feedback.
Paolo says
Saved and looking forward to cooking this tomorrow night! Veganized of course.