This Mushroom and Vegetable Soup is a hearty and flavorful dish that's perfect for a comforting meal. Packed with a variety of vegetables and mushrooms, it's both nutritious and delicious!
Mushroom and Vegetable Soup
Mushroom and Vegetable Soup
6
15 minutes
35 minutes
Main Dish
This Mushroom and Vegetable Soup is a hearty and flavorful dish that's perfect for a comforting meal. Packed with a variety of vegetables and mushrooms, it's both nutritious and delicious!
Ingredients
- 2 tablespoons avocado oil
- 1 cup carrots, peeled and diced
- 1 cup onions, sliced
- 1 cup leeks, halved and sliced
- 3/4 cup celery, sliced
- 3 large garlic cloves, coarsely chopped (approx. 1 1/2 tablespoons)
- 2 teaspoons fresh thyme leaves
- 2 pounds mushrooms, rinsed and thickly sliced
- 6 cups vegetable broth
1 teaspoon Pink Himalayan salt
- 1/2 teaspoon cracked black pepper
Directions
In a large pot, heat the avocado oil over medium heat until hot
Add the diced carrots, sliced onions, sliced leeks, and sliced celery to the pot. Sauté for about 5-7 minutes, or until the vegetables start to soften
Stir in the coarsely chopped garlic and fresh thyme leaves, and cook for another 1-2 minutes, until fragrant
Add the thickly sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are beginning to brown
Pour in the vegetable broth, stirring to combine all the ingredients
Season with Pink Himalayan salt and cracked black pepper, adjusting to taste
Bring the soup to a boil, then reduce the heat to a simmer. Let it simmer for about 20-25 minutes, until all the vegetables are tender and the flavors have melded together
Serve the soup hot, garnished with additional fresh thyme leaves if desired
