The month of January demands rich, flavourful, comforting soups and while we all like awesome soups like mix veg soup, corn soup or tomato soup, they do take some effort and time to make. I like making them in large batches so that I have enough for some days. However, what beats all that effort and time though, is this sumptuous Vegan Creamy Mushroom Soup. It’s just so easy and quick to make that it can be made in a jiffy when your kids are hungry or guests arrive unexpectedly. If you like this Creamy Mushroom Recipe, I’m sure you’ll also like other soup recipes on my blog.
Vegan Creamy Mushroom Soup recipe has some really refreshing and wholesome ingredients and of course, uses no dairy products. The flavours are amazing, aromatic (thanks to the veg bouillon for adding such a blast of flavour) and the texture is so smooth and creamy. Additionally, I feel like using besan or chickpea flour for this recipe was such a wise choice because it is so much than maida or refined flour and adds that perfect smoothness that is so vital for this creamy mushroom soup recipe.