Mushroom Soup

Vegan - Dairy Free

50 mins


  • 1 tbs Bragg Extra Virgin Olive Oil

  • 3 cloves of Garlic

  • 1/2 tsp of Bragg Sprinkle Seasoning

  • 1 1/3 cup Yellow Onion

  • 1 cup Celery

  • 6 cup Mushrooms (we used portobello, shiitake, & oyster)

  • 4 cups Vegetable Broth

  • 2 cups Almond Milk

  • 1 cup Cauliflower

  • 1/4 cup Bragg Nutritional Yeast

  • 1/8 cup Tapioca Starch

  • 3 tbsp Filtered Water

  • 2 tsp Bragg Liquid Aminos

  • 1/4 tsp Black Pepper

  • Parsley & Green Onion to taste


  1. In a large pot on medium heat add olive oil, garlic, and Bragg sprinkle seasoning. Stir until fragrant, then add onion & celery. Let simmer for a few minutes.

  2. Add mushrooms, vegetable broth, nut milk, cauliflower, and nutritional yeast. Stir well and lower heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.

  3. In a small bowl, whisk together tapioca starch and water, add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.

  4. Transfer soup into a blender or an immersion blender and blend soup until smooth

  5. Transfer soup back to pot and garnish with parsley, green onion, and roasted mushrooms. Serve & enjoy!

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