Vegan Oyster Mushroom Soup Without Cream

Ingredients

• 10.6 oz (300 gr) oyster mushrooms (washed, drained, sliced)
• 1 large potato (diced)
• 1 carrot (finely chopped)
• 1 medium onion (finely chopped)
• 1 garlic clove (minced)
• 3 + 1/2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. 1

   Cook vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5–6 minutes until soft. Stir in garlic, salt, cumin, turmeric, and black pepper, cooking for another minute.

2. 2

   Add mushrooms: Add sliced oyster mushrooms and cook for 5 minutes until they release their juices and start to brown.

3. 3

   Simmer soup: Add diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then simmer partially covered for 15 minutes or until potatoes are tender.

4. 4

   Serve: Remove bay leaf. For a creamy soup, blend part or all using an immersion blender directly in the pot. Adjust seasoning to taste. Serve hot.