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You are here: Home / Recipes / Vegan Mushroom Red Rice Soup

Vegan Mushroom Red Rice Soup

Published on November 22, 2017 Updated on January 10, 2020 By Gunjan 8 Comments

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A close up view of Vegan Mushroom Red Rice Soup in the serving bowl with ingredients at the backdropVegan Mushroom Red Rice Soup is loaded with Vitamin D, fiber, iron and anti – oxidants. This wholesome and satisfying soup is flavorful and nourishes amazingly especially after a long tiring day. This soup is perfect for all season especially during winter in your cozy blanket.

It’s not only easy but it’s a one pot soup. Simply throw all the ingredients in one saucepan and let it cook for 30 minutes on a low flame. Therefore without much baby siting this Vegan Mushroom Red Rice Soup will be ready to devour.

I personally love Portobello Mushroom in fajitas or as stuffed. It is true that I have tried a couple of mushroom soups earlier but I am not a huge fan of it.

However, when I decided on this soup recipe I simply fell in love with it. Since then I have been gorging on it and have already made it twice in a week’s time.

I wanted to create a mushroom soup that’s low in calories and high in nutrition along with being delightful. My idea was to keep it lighter in consistency as opposite to the creamy ones that we find in many restaurants. Those soups are no doubt delicious but extremely heavy. However, this recipe is light and easy to digest and absolutely guilt free.

The raw ingredients on the wooden board

I flavored it with fresh sage and thyme herbs. It is oil free and also salt is optional if you use a very vegetable broth. Therefore, I must say this soup is low in sodium. So much health in just one delicious bowl makes it completely irresistible.

It is totally perfect for healthy diet and is a great way to include some essential vitamins into our diet. it’s is packed with good carbohydrates and good fats that in turn helps in fat burning.

A spoonful of Vegan Mushroom Red Rice Soup is shown in action

If you get a chance to make this recipe then please leave your feedback below in the comments along with the ratings. In addition, you may tag @kiipfit on Instagram.

Vegan Mushroom Red Rice Soup is loaded with Vitamin D, fiber, iron and anti – oxidants. This wholesome and satisfying soup is flavorful and nourishes amazingly especially after a long tiring day. This soup is perfect for all season especially during winter in your cozy blanket | kiipfit.com
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5 from 2 votes

Vegan Mushroom Red Rice Soup

Vegan Mushroom Red Rice Soup is loaded with Vitamin D, fiber, iron and anti – oxidants. This wholesome and satisfying soup is flavorful and nourishes amazingly especially after a long tiring day.
Calories: 205  ; Fat: 2g ; Carbs: 29g ; Protein: 19g 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American, vegan mushroom soup recipe
Keyword: how to make red rice soup, red rice soup, vegan mushroom soup, vegan mushroom soup recipe
Servings: 2
Calories: 205kcal
Author: Gunjan

Ingredients

  • 2 cups baby Portobello mushroom (sliced)
  • 1 cup white onion (finely chopped)
  • 1 tbsp fresh sage (chopped)
  • 1 tsp fresh thyme
  • 1/4 cup red rice (rinsed)
  • 3 cups vegetable broth
  • 1/2 cup unsweetened coconut milk (canned/tetra pack)
  • Salt to taste

Instructions

  • Place the mushrooms in your nonstick saucepan and let it cook covered for a few minutes until mushroom releases its juice.
  • Now add onion, sage, thyme, rice and vegetable broth to it and mix.
  • Cover and cook for 30 minutes on a low flame or until the rice is soft and chewy.
  • Lastly add coconut milk and salt. Cook it in a low flame until the first boil.
  • Finally, Turn off the flame and enjoy it immediately.

Notes

  • I used baby Portobello mushroom for this soup recipe. To get the best effect you may cut the sliced mushroom from the center into halves and then cook.
  • I used tetra pack coconut milk to get a lighter low calorie soup. You may use canned unsweetened coconut milk to give it a creamy and thicker consistency. However the calories would differ slightly.
  • Also, this soup would taste excellent if you want to garnish it with cashew cream just before serving. However, you may use cashew cream if you use tetra pack coconut milk. If you use cashew cream with canned coconut milk this soup will become very heavy.
  • While cooking if liquid is almost absorbed add ¾ cup of more vegetable broth and cook. Make sure rice is well cooked or else the soup will taste raw.
  • You may refrigerate this soup  but all the liquid will be absorbed. Therefore,  in that case add more vegetable broth and little coconut milk to it. Then adjust salt and warm it to enjoy as a soup.

Nutrition

Calories: 205kcal

 

Multiple images

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Filed Under: Dairy Free, Recipes, Soup, Special Diet, Vegan

Reader Interactions

Comments

  1. Sandi says

    November 25, 2017 at 9:11 pm

    5 stars
    I love that this is lower in calories…it makes a welcome break after our big Thanksgiving meal 🙂

    Reply
    • Gunjan says

      November 25, 2017 at 9:15 pm

      Thank you Sandi. It indeed is nutritious and flavorful at the same time.

      Reply
  2. francesca says

    November 23, 2017 at 12:02 pm

    5 stars
    This looks SO yummy! I love this time of the year also because I can indulge in so many soups, and I absolutely want to make yours next ♥

    Reply
    • Gunjan says

      November 23, 2017 at 4:31 pm

      I feel absolutely the same way. Thank you Franscesca for stopping by.

      Reply
  3. Willow says

    November 22, 2017 at 9:02 pm

    This sounds amazing! I love recipes with sage because they scream Fall to me!

    Reply
    • Gunjan says

      November 22, 2017 at 10:23 pm

      hahahha! I agree.

      Reply
  4. RD says

    November 22, 2017 at 8:46 pm

    Really like this recipe. Very healthy and looks delicious

    Reply
    • Gunjan says

      November 22, 2017 at 10:23 pm

      Thank you RD . It indeed is filling and super healthy.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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