Mushroom and parsnip soup {slow cooker, vegan}9

Posted on April 23, 2012 by ChristieDinner Time, Gluten Free, Vegan, Vegetarian

Chilly autumn days call for a rich and luscious soup, and all the better if it is packed full of vegetables and wholesome soy milk.

What’s that? You didn’t like the last part about soy milk? Well OK then, you can substitute cream, but seriously, the nuttiness of the soy milk really compliments the earthy mushrooms and parsnips. So just give it a try, you can tweak it next time.

This soup can also be made in a pot on the stove instead of the slow cooker. The cooking time will dramatically shorten to around 40 minutes, so if you are pressed for time then that might be a good option for you.

However, I just love the convenience of having the slow cooker bubbling away while I’m playing with Poppy, doing multiple loads of washing, baking a cake and answering emails (on my phone) – all at the same time! I just love being a multi-tasking Mum! There’s never a dull moment, let me assure you.

Mushrooms are one of my favourite autumnal vegetables. What is yours?

I’m linking this up with Veggie Mama’s Meatless Mondays, so head on over for some more great veggie recipe ideas.

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.

Mushroom and parsnip soup {slow cooker recipe}

serves 4

  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, chopped
  • 350g parsnip, whole unpeeled weight (2 medium), diced
  • 200g swiss brown mushrooms, cleaned and sliced
  • 250g cup or button mushrooms, cleaned and sliced
  • 4 cups (1L) water or vegetable stock
  • 1 cup (250ml) Vitasoy Original soy milk (or cream)
  • 4 tablespoons flat leaf parsley, chopped
  • sour cream and extra parsley to serve, optional (obviously leave out the sour cream to make it a vegan dish)

1. Heat the olive oil in a large frying pan and add the onions. Saute until lightly golden then add the parsnip and allow to colour, stirring constantly for 2-3 minutes.

2. Add the garlic and mushrooms and cook for a further 5 minutes unit the mushrooms have softened and browned slightly.

3. Transfer to the slow cooker. Add the water or stock, making sure the vegetables are almost fully covered with liquid. If not, add a little more water or stock.

4. Cook on high for 3 hours or low for 6 six hours then process until smooth in a blender or using a hand held stick blender. Return the soup to the slow cooker and stir in the soy milk and parsley. Cook for a further 30 minutes on high. Serve topped with sour cream and parsley.

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