Dairy-Free Cream Of Mushroom Soup (Vegan, Paleo, Whole30)

Name: Dairy-Free Cream Of Mushroom Soup (Vegan, Paleo, Whole30)
Total time: 35 min
Ingredients: 10-15 g dried porcini mushrooms (1/2 oz.); 2 tablespoons olive oil; 1 large leek (pale part diced (make sure to rinse the leek well)); 1 celery stick (finely diced); 3 garlic cloves (diced); 10 sprigs of fresh thyme (leaves only (dried thyme can be used as well, about 1 tablespoon)); 15 whole Crimini mushrooms (or Swiss brown, roughly diced); 1 medium sweet potato (I used the purple skin with white flesh sweet potato, peeled and diced); 3 cups vegetable stock (good quality); 1 tablespoon Tamari (wheat-free soy sauce); 1/2 teaspoon Dijon mustard (or yellow mustard); 2 bay leaves; 1/2 teaspoon black pepper; 1 teaspoon lemon zest; 1 1/2 tablespoons lemon juice; 3 tablespoons cashew butter (or almond butter, unsweetened); For garnish: 4-5 button mushrooms sliced and pan-fried (fresh sprigs of thyme, black pepper)

www.cookedandloved.com

This paleo, dairy-free, vegan mushroom soup is on one of my favourite healthy soup recipes. Perfect for a light dinner, lunch or as a starter dish.

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Ingredients

10-15 g dried porcini mushrooms (1/2 oz.)
2 tablespoons olive oil
1 large leek (pale part diced (make sure to rinse the leek well))
1 celery stick (finely diced)
3 garlic cloves (diced)
10 sprigs of fresh thyme (leaves only (dried thyme can be used as well, about 1 tablespoon))
15 whole Crimini mushrooms (or Swiss brown, roughly diced)
1 medium sweet potato (I used the purple skin with white flesh sweet potato, peeled and diced)
3 cups vegetable stock (good quality)
1 tablespoon Tamari (wheat-free soy sauce)
1/2 teaspoon Dijon mustard (or yellow mustard)
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
3 tablespoons cashew butter (or almond butter, unsweetened)
For garnish: 4-5 button mushrooms sliced and pan-fried (fresh sprigs of thyme, black pepper)