top of page
  • Writer's pictureDebbie Marsh

Mushroom and Vegetable Vegan Soup

🍂 Seasonal Transition Soup: Lion's Mane Mushroom and Vegetable Vegan Soup🍲

mushroom and vegetable vegan soup

While the Arizona heat still lingers, there's a subtle change in the air, isn't there? It's that hint of a new season approaching that has me feeling quite enthusiastic. One of the things I genuinely appreciate about this time of year is diving into heartwarming and nourishing soups. 🍂

Today, I'm pleased to introduce you to a simple and wholesome recipe: Lion's Mane Mushroom and Vegetable Vegan Soup. It's brimming with wholesome ingredients and is the perfect way to ease into the upcoming cooler days. And rest assured, there's no need for fuss or extravagance; it's all about savoring the comforting goodness of a bowl of soup. 😊

Lion's Mane Mushroom and Vegetable Vegan Soup Recipe:


  • 1 cup Lion's Mane mushroom crumbles

  • 8 cups vegan vegetable broth

  • 2 cups kale, chopped

  • 2 stalks celery, chopped

  • 2 carrots, diced

  • 1 onion, finely chopped

  • 1 sweet potato, peeled and diced

  • 1 parsnip, peeled and diced

  • 1 potato, peeled and diced

  • 1 cup assorted mushrooms (shiitake, cremini, or your choice), sliced

  • 2 cloves garlic, minced

  • 1 tsp olive oil

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • Salt and pepper to taste

  • 1 cup rice or noodles (your choice)


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2 minutes until fragrant.

  2. Add the chopped celery, carrots, sweet potato, parsnip, and regular potato. Sauté for another 5 minutes to lightly soften the vegetables.

  3. Add the Lion's Mane mushroom crumbles and assorted mushrooms. Cook for an additional 3-4 minutes until the mushrooms begin to brown.

  4. Pour in the vegan vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20 minutes or until all the vegetables are tender.

  5. Stir in the chopped kale, dried thyme, dried rosemary, salt, and pepper. Cook for another 5 minutes until the kale wilts.

  6. In a separate pot, cook the rice or noodles according to the package instructions.

  7. To serve, place a portion of cooked rice or noodles in each soup bowl and ladle the hot soup over it.

Healthy Benefits of the Ingredients:
  • Lion's Mane Mushroom: Rich in antioxidants and may support cognitive function.

  • Kale: High in vitamins A, C, and K, and a good source of fiber.

  • Carrots: Packed with beta-carotene, which supports eye health.

  • Sweet Potato: High in vitamins A and C, and a good source of fiber.

  • Parsnip: A good source of fiber and vitamin C.

  • Mushrooms: Provide essential nutrients and may support the immune system.

  • Spices and Herbs: Thyme and rosemary add flavor and contain antioxidants.

mushroom veggie soup

This soup is a real nutritional powerhouse:
  • It's loaded with vitamins and antioxidants from ingredients like kale, sweet potato, and a mix of mushrooms. Great for your health! 🌿

  • Plus, it's vegan, so it's kind to our animal friends and the planet. 🌱

  • And the best part? It's super easy to make and perfect for meal prepping. 👩‍🍳

Want to know the nitty-gritty? Each serving has about 180 calories, 5g of protein, and a bunch of essential nutrients. It's a win-win!

Estimated Nutrition Values (per serving):
  • Calories: 180

  • Protein: 5g

  • Carbohydrates: 40g

  • Dietary Fiber: 6g

  • Sugars: 6g

  • Fat: 1g

  • Vitamin A: 400% DV

  • Vitamin C: 80% DV

  • Calcium: 8% DV

  • Iron: 15% DV

Serving Suggestions and Uses:
  • Serve the soup hot as a comforting and nutritious meal.

  • Garnish with fresh parsley or chives for added freshness.

  • Pair with a slice of crusty whole-grain bread or a side salad for a complete meal.

  • Freeze leftovers in individual portions for easy reheating.

Recommended Storage:
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

  • To freeze, cool the soup completely, then portion it into freezer-safe containers or bags for up to 3 months.

Ingredient Alternatives and Adjustments:
  • Frozen Vegetables: If you can't find fresh vegetables, using frozen ones is a great alternative. They're often just as nutritious and can save you time.

  • Mushroom Varieties: Don't fret if you can't find Lion's Mane mushrooms. You can substitute with other mushrooms like button mushrooms or Portobello mushrooms.

  • Fresh vs. Dried Herbs: While fresh herbs are fantastic, dried herbs work perfectly fine if that's what you have on hand. Just adjust the quantities to your taste.

  • Rice or Noodles: Feel free to choose between rice or noodles based on your preference or what's available in your pantry. Both work beautifully in this soup.

This recipe is all about flexibility, making it perfect for adapting to what you have in your kitchen. So, let's get ready to enjoy a delightful bowl of soup that suits your taste and ingredients! 😊🥄

And there you have it! A big pot of nourishing goodness that's perfect for the changing season.

Stay tuned for more healthy and delicious soup recipes by signing up for my blog. I've got some exciting ones coming your way soon! 🥄

Stay cool, and enjoy the simple pleasures of a warm bowl of soup on a cozy evening. 💛🍁


Related Posts

See All


bottom of page