This mushroom and thyme soup is filled with goodness. It’s easy to make, healthy, and dairy-free.
There’s something really comforting about being in the kitchen during the winter months and making meals like this delicious, hearty, and nourishing vegan soup.
I love how it warms me up, keeps my belly full, and nurtures me.
What’s in this mushroom and thyme soup?
This soup is filled with simple and affordable ingredients. They’re all whole foods. You’ll find:
- Medium-grain brown rice
- Olive oil
- Zucchini / courgette
- Vegetable broth
That’s it! Very basic, yet flavourful.
Inspiration for making this soup
This mushroom and thyme soup was inspired by a generous bunch of thyme I bought at the farmer’s markets a week prior. I had been making multiple recipes with thyme like this immune-boosting tea and this French lentil and mushroom stew.
Whatever I didn’t use, I hung upside down to dry. This way, I can pop it into a little glass jar and store it in my spice cabinet for use over the coming months.
Am I the only one that thinks that fresh herbs in supermarkets are very overpriced? This is why I find that farmer’s markets are so much more affordable, and you generally get more for your money.
The health benefits of thyme
I love the addition of fresh thyme in the soups as it adds more depth. Thyme isn’t only good in your dinner; it’s also great in your warming drinks for an added immune boost.
Thyme is known for:
- Helps with a cough
- Has anti-fungal properties
- Helps to boost your immunity
- It assists with digestion
- Known to be a great disinfectant
- Reduces the risk of respiratory issues
- It’s been known to be a mood booster
- Helps to improve circulation
Texture in this soup
You might be wondering why I didn’t blend the soup at the end to make it smooth and creamy. It’s because it has a lovely texture to it with the mushrooms, rice, and zucchini. You can, of course, blend it if you’d prefer it that way. The soup goes beautifully with some bread or on its own.
I like the hybrid between fully creamy and chunky. The trick is to use an immersion blender (aka stick blender) and just pulse it a few times to break it down just a little but still maintain texture.
Like many of my recipes, this one was created out of pure luck. I had an idea of flavours and ingredients and experimented. Everyone that I have served it to, has absolutely loved it! I hope you do too.
Other recipes you’ll love:
- Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
- Curried Crouton Chickpea Pumpkin Soup
- Healthy Vegan Congee (Savoury Rice Porridge)
- Red Lentil Soup (Vegan)
- Creamy Vegan Mushroom Risotto
- Eggplant and Mushroom Quinoa Risotto